This Whole Roasted Cauliflower is a show-stopping side that’s surprisingly easy to make but looks incredible on any table!
Pair it with sweet potato gnocchi with rosemary garlic butter for a cozy, comforting vegan dinner.
Think of this whole roasted cauliflower as the fancied up version of roasted cauliflower steaks or florets. While I adore roasted cauliflower for a weeknight meal, if I need a side for a dinner party, I’m going to pivot to whole roasted cauliflower. It’s just as easy to make—even easier, really, since you don’t have to cut it into florets—but it’s guaranteed to get some oohs and ahhs when your guests see it on the table.
Why You Need to Try Roasting Whole Cauliflower
If you haven’t tried whole roasted cauliflower yet, let me convince you:
- A vegan centrepiece . Growing up, the meat was always the pièce de résistance of a holiday or dinner party. Vegetables aren’t usually an attention-grabber, but this whole roasted cauliflower is an exception! (So is this hasselback butternut squash .)
- The best combination of textures . When you roast cauliflower whole, the interior becomes meltingly tender because it steams, while the outside of the cauliflower gets golden brown and slightly crispy from the heat of the oven. It’s divine!
- So simple to make . There’s really nothing to this recipe! While it does take a bit longer to roast cauliflower whole, the process is an absolute cinch.
Notes on Ingredients
Most of the ingredients here are pantry staples! Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
- Cauliflower – I use a medium cauliflower. An orange or purple one would be fun!
- Vegan unsalted butter – I love this vegan butter recipe .
- Garlic – Fresh garlic adds lots of flavour.
- Seasonings – Smoked paprika, dried oregano, ground black pepper, salt, and cayenne pepper, if you’d like.
- Vegan Parmesan cheese – While I often use my homemade vegan Parmesan in recipes, store-bought is better for this whole roasted cauliflower because it will melt.
- Fresh parsley – For garnish.
How to Make Whole Roasted Cauliflower
Here’s an overview of the steps involved in this recipe. For printable instructions, see the recipe card below.
Mix the butter and seasonings.
- Prepare the butter mixture . Stir together the butter, garlic, smoked paprika, oregano, black pepper, salt, and cayenne pepper.
- Season the cauliflower . Slice the bottom from the cauliflower stem so it sits upright without wobbling. Set it in a cast iron skillet and brush half the butter mixture onto it.
Roast, then add more butter.
- Roast the cauliflower . Cover the cauliflower loosely with foil and roast for 30 minutes in a 400ºF oven.
- Add the Parmesan . Remove the foil and brush the rest of the butter onto the cauliflower. Sprinkle the vegan Parmesan on top and bake for 20 to 25 more minutes, or until the cauliflower is tender and golden brown.
- Serve . Let the cauliflower cool slightly, then garnish with parsley and cut into wedges to serve.
Tips for Success
- Dry it well . Pat the outside of the cauliflower dry with paper towels. This will help the butter mixture stick better.
- Use a cast-iron skillet . If you don’t have one, you can use a baking dish lined with foil. Cast iron skillets are oven-safe and heat more evenly, which is why they’re my go-to.
- Serve with dips or sauces . Roasted cauliflower is delicious on its own, but you can also serve it with a sauce, either drizzled over the top before serving or for dipping. Try the chimichurri from these roasted carrots , parsley pesto , or pomodoro sauce .
Variation Ideas
Feel free to put your own spin on this recipe or try one of these ideas.
- Herb-crusted cauliflower . Add minced fresh rosemary or thyme to the butter mixture.
- Lemon-garlic cauliflower . Garnish with parsley and lemon zest and serve with a squeeze of fresh lemon juice.
- Indian whole roasted cauliflower . Replace the seasonings in the butter mixture with mild curry powder .
Serving Suggestions
Serve this whole roasted cauliflower as a side dish alongside a protein like vegan meatloaf or vegan turkey , or pair it with hearty grains like cooked quinoa . A sprinkle of crispy roasted chickpeas over the top of each wedge when plating would be delicious too!
How to Store & Reheat Extras
- Refrigerator : I recommend cutting the cauliflower into wedges before storing, and then refrigerate it in an airtight container for up to 3 days.
- Freezer : Freeze leftovers in a freezer bag or airtight container for up to 3 months. Thaw in the refrigerator before reheating.
- To reheat : Leftover whole roasted cauliflower can be eaten cold (it’s great added to salads!) or warmed up in a 400ºF oven, air fryer , or microwave.
More Cauliflower Recipes
- Butter Cauliflower
- Cauliflower Gnocchi
- Cauliflower Mac and Cheese
- Crispy Cauliflower Tacos with Chipotle Crema
- Sticky Sesame Cauliflower Wings
Ingredients
- 1 medium head of cauliflower , trimmed and washed, 700 g
- 4 tablespoons vegan unsalted butter , melted, 60 ml
- 2 cloves garlic , minced, 6 g
- 1 teaspoon smoked paprika , 2 g
- 1 teaspoon dried oregano , 1 g
- ½ teaspoon ground black pepper , 1 g
- ½ teaspoon salt , 3 g
- ¼ teaspoon cayenne pepper , optional, for a spicy twist, 0.5 g
- ⅓ cup grated vegan Parmesan cheese , 30 g
- Fresh parsley , finely chopped, for garnish
Instructions
- Preheat your oven to 400°F (200°C). Prepare a cast-iron skillet.
- In a small bowl, mix melted butter, minced garlic, smoked paprika, oregano, black pepper, salt, and cayenne pepper (if using).
- Slice off the bottom of the cauliflower stem to make it sit sturdy. Place the cauliflower head on a skillet. Use a brush or spoon to spread half of the butter mixture all over the cauliflower, ensuring it gets into the crevices.
- Cover the cauliflower loosely with foil and roast for 30 minutes.
- Remove the foil, brush the cauliflower with the rest of the butter mixture and sprinkle the grated Parmesan generously on top. Return it to the oven and roast for an additional 20-25 minutes, or until the cauliflower is golden brown and tender when pierced with a knife.
- Remove the roasted cauliflower from the oven and let it cool slightly. Garnish with chopped fresh parsley and serve whole or cut into wedges.
Notes
- Refrigerator : I recommend cutting the cauliflower into wedges before storing and refrigerating in an airtight container for up to 3 days.
- Freezer : Freeze leftovers in a freezer bag or airtight container for up to 3 months. Thaw in the refrigerator before reheating.
- To reheat : Leftover whole roasted cauliflower can be eaten cold (it’s great added to salads!) or warmed up in a 400ºF oven, air fryer, or microwave.
Whole Roasted Cauliflower
Ingredients
- 1 medium head of cauliflower trimmed and washed, 700 g
- 4 tablespoons vegan unsalted butter melted, 60 ml
- 2 cloves garlic minced, 6 g
- 1 teaspoon smoked paprika 2 g
- 1 teaspoon dried oregano 1 g
- ½ teaspoon ground black pepper 1 g
- ½ teaspoon salt 3 g
- ¼ teaspoon cayenne pepper optional, for a spicy twist, 0.5 g
- ⅓ cup grated vegan Parmesan cheese 30 g
- Fresh parsley finely chopped, for garnish
Instructions
- Preheat your oven to 400°F (200°C). Prepare a cast-iron skillet.
- In a small bowl, mix melted butter, minced garlic, smoked paprika, oregano, black pepper, salt, and cayenne pepper (if using).
- Slice off the bottom of the cauliflower stem to make it sit sturdy. Place the cauliflower head on a skillet. Use a brush or spoon to spread half of the butter mixture all over the cauliflower, ensuring it gets into the crevices.
- Cover the cauliflower loosely with foil and roast for 30 minutes.
- Remove the foil, brush the cauliflower with the rest of the butter mixture and sprinkle the grated Parmesan generously on top. Return it to the oven and roast for an additional 20-25 minutes, or until the cauliflower is golden brown and tender when pierced with a knife.
- Remove the roasted cauliflower from the oven and let it cool slightly. Garnish with chopped fresh parsley and serve whole or cut into wedges.
Notes
- Refrigerator : I recommend cutting the cauliflower into wedges before storing and refrigerating in an airtight container for up to 3 days.
- Freezer : Freeze leftovers in a freezer bag or airtight container for up to 3 months. Thaw in the refrigerator before reheating.
- To reheat : Leftover whole roasted cauliflower can be eaten cold (it’s great added to salads!) or warmed up in a 400ºF oven, air fryer, or microwave.
Nutrition
Whole Roasted Cauliflower https://jessicainthekitchen.com/whole-roasted-cauliflower/ February 5, 2025
Gluten-free naan has the fantastic chewy texture and slightly charred bits that make naan so irresistible, but without the wheat! It’s easy to make and perfect for serving with all your favourite Indian dishes.
Why This Gluten-Free Naan Recipe Works
What makes this gluten-free naan the best? Read on!
- A smart blend of ingredients . I do love baking with 1:1 gluten-free flour, but to replicate the chewy texture of naan, I use a custom blend here. Rice flours have a slight chew to them, but what really helps give this naan that irresistible texture is psyllium husk and xanthan gum .
- Easy to make . The process of making naan is quite simple, and much easier than making something like gluten-free sandwich bread . It’s also quick, cooking in just a few minutes on the stovetop.
- Flavourful . Yogurt adds a bit of tang, while garlic powder adds some garlickiness without hitting you over the head with it, if you know what I mean! Add optional toppings for even more flavour.
Notes on Ingredients
Gluten-free baking is very much a science—mess around with the formula and it won’t work out! I don’t recommend making any substitutions that aren’t suggested below. Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
- Plant milk – Any kind you like, as long as it’s unflavoured and unsweetened. Warm this up before staring the recipe.
- Vegan Greek yogurt – Coconut cream works as well, but you won’t get the tanginess from it.
- Whole psyllium husk – This is often used as a vegan egg replacer , but in this naan recipe, it helps create the right texture.
- Rice flour – I use a mix of brown and white.
- Potato starch – This helps make the naan tender.
- Xanthan gum – Another ingredient added for texture.
- Brown sugar or coconut sugar
- Baking powder
- Instant yeast – Here’s how to check to see if your yeast is still good .
- Garlic powder
- Sea salt and ground black pepper
- Olive oil or coconut oil – For cooking the naan.
- Optional toppings – Vegan Parmesan cheese , fresh minced garlic, parsley, or cilantro.
How to Make Gluten-Free Naan
You’ll want to scroll down to the recipe card at the bottom of this post for full instructions, but here are some step-by-step photos to illustrate the process of making gluten-free naan.
Mix the psyllium with the vegan milk and yogurt.
- Gel the psyllium husk . Mix the vegan milk, yogurt, and psyllium husk in a small bowl and let the mixture sit for about 5 minutes, until it thickens.
- Mix the dry ingredients . Whisk together the flours, potato starch, xanthan gum, brown sugar, baking powder, yeast, garlic powder, salt and pepper in another bowl.
- Combine wet and dry . Form a well in the middle of the dry ingredients and add the psyllium mixture to it. Stir to combine.
Stir, then knead.
- Knead and rest . Knead the dough for 3 minutes, then brush a small amount of oil on the dough ball and set it back in the bowl. Cover and rest for 30 minutes, until it rises slightly.
- Form the naan . Divide the dough into 8 portions. Roll each into a ball, then flatten the balls into large ovals. You can use a rolling pin to do this or stretch them with your hands.
Cook in a skillet.
- Cook the naan . Heat a skillet over medium-high; once it’s very hot, add a naan and cook until bubbles form and the bottom chars a bit. Flip and cook the other side until it’s also charred in spots.
- Keep warm . Wrap finished naan in a clean kitchen towel. (This will ensure the naan stays soft.) Repeat with the remaining dough.
- Serve. Brush with oil before serving and garnish with vegan parmesan, garlic, parsley, or cilantro as desired. Serve warm for the best texture.
Tips for Success
- Make sure the pan is hot . If the pan isn’t heated up enough, the naan might not form bubbles or char. It will still taste good, though!
- Ensure the dough is properly hydrated . The dough should be soft and easy to roll out. If it feels too dry, you can add a splash more milk until it comes together when you stir it.
- Use a nonstick or cast iron skillet . The naan shouldn’t stick to the pan as long as it’s either nonstick or well-seasoned cast iron. If it does stick, you can brush oil on the pan before adding each piece of naan dough.
Serving Suggestions
Serve this gluten-free naan with your favourite Indian dishes, like red lentil dal , butter cauliflower , and aloo gobi . You can also use it as a base to make vegan naan pizza with plant-based cheese and your go-to toppings!
How to Store
- Room temperature : Let the naan cool completely, then store it in a sealed freezer bag, wrap it in foil, or place it in an airtight container. It will keep for 2 to 3 days this way, although it really is best enjoyed right away if possible!
- Freezer : Freeze gluten-free naan in a freezer bag or airtight container for up to 3 months. You can reheat it directly from frozen.
- To reheat : Warm naan in the microwave, in a nonstick or cast iron skillet on the stovetop, or in a 350ºF oven until heated through.
More Gluten-Free Recipes
- Gluten-Free Dinner Rolls
- Gluten-Free Focaccia
- Vegan Gluten Free Chocolate Cake Recipe
- Gluten-Free Vegan Pie Crust
- Gluten-Free Vegan Puff Pastry
Ingredients
- ½ cup warm plant based milk , almond, soy, etc., 120 ml
- ½ cup thick vegan Greek yogurt , or coconut cream from canned coconut milk, 120 g
- 2 tablespoons whole psyllium husk , 12 g
- ½ cup brown rice flour , 65 g
- ½ cup white rice flour , 80 g
- ½ cup potato starch , 85 g
- ½ teaspoon xanthan gum , 2 g
- 2 teaspoons brown sugar or coconut sugar , 8 g
- 1 teaspoon baking powder , 4 g
- 1 teaspoon instant yeast , 3 g
- 1 ½ teaspoons garlic powder , 5 g
- ½ teaspoon sea salt , 3 g
- ¼ teaspoon ground black pepper , 0.5 g
- 1 ½ tablespoons olive oil or coconut oil , for dough rising, and for brushing before serving, 22 ml
- Optional toppings: vegan parmesan cheese, extra garlic, parsley, or cilantro
Instructions
- In a small bowl mix plant based milk, vegan yogurt and psyllium husk. Let it sit for 5 minutes to allow the mixture to thicken.
- In a large bowl, whisk together the flours and potato starch with xanthan gum, brown sugar, baking powder, yeast, garlic powder, salt and pepper.
- Create a well in the center of the dry ingredients. Slowly add the psyllium husk mixture. Mix with a spatula until the dough starts to come together.
- Knead the dough for 3 minutes. Psyllium husk will make the dough soft and reduce stickiness, but it may still feel slightly sticky. I don’t recommend dusting the surface with flour because it may make the dough too dry.
- Lightly grease the dough ball with oil (about 1 teaspoon) and place it back in the bowl. Cover with plastic wrap and let it rest for 30 minutes in a warm place. The dough should slightly rise but won’t double as much as regular dough.
- Divide the dough into 8 equal portions. Roll each piece into a ball, then press it down on a lightly floured surface and roll into an oval about 6-8 inches long.
- Heat a cast-iron or nonstick skillet over medium-high heat and place the naan in.
- Cook for 30 seconds to 1 minute, or until bubbles form and dark spots appear.
- Flip and cook the other side for another 30 seconds to 1 minute.
- Remove the naan from the skillet and cool it wrapped in a clean kitchen towel. This will ensure the naan stays soft. Repeat with remaining dough.
- Brush with oil before serving and garnish with vegan parmesan, garlic, parsley, or cilantro as desired.
- Serve warm for the best texture.
Notes
- Room temperature : Let the naan cool completely, then store it in a sealed freezer bag, wrap it in foil, or place it in an airtight container. It will keep for 2 to 3 days this way, although it really is best enjoyed right away if possible!
- Freezer : Freeze gluten-free naan in a freezer bag or airtight container for up to 3 months. You can reheat it directly from frozen.
- To reheat : Warm naan in the microwave, in a nonstick or cast iron skillet on the stovetop, or in a 350ºF oven until heated through.
