Whole roasted cauliflower is a delicious alternative entrée or side dish for any occasion. Pair with this easy harissa dipping sauce and enjoy!
At the time of writing this post, I’ve been vegan for almost two years and I have truly enjoyed exploring so many amazing fruits and vegetables. Now, cauliflower has certainly had its moment along with kale and avocados and I’m still enjoying them all. To be honest, I don’t eat cauliflower as much as I do other vegetables. But, I do enjoy cauliflower in a variety of ways. Especially, roasted cauliflower;-)
Simple Whole Roasted Cauliflower Ingredients
- Grapeseed oil (or any other neutral cooking oil)
- Sea Salt
- Black Pepper
- Garlic Powder
- Lemon Juice
What’s in this Harissa Dip
- Mina’s Mild Harissa Sauce
- Cashews
- Almond Milk (or any other milk of your choice)
- Sea Salt
- Maple Syrup
How to Make Whole Roasted Cauliflower
Preheat your oven to 350 degrees.
Cut or peel the leaves from the cauliflower.
Place the whole cauliflower in a baking tray with a generous amount of grapeseed oil and a pinch of sea salt, black pepper, & garlic powder.
Bake the cauliflower an hour to an hour and a half, depending on how big it is, until it’s crispy and it turns to a beautiful brown color on the outside and tender on the inside.
Once cooked, spread the harissa sauce over a plate and place the roasted cauliflower on top. Or, cut the cauliflower into slices and add sauce on top.
How to Make the Harissa Dip
Place the cashews in a bowl of water and soak for at least 4 hours.
To a food processor or Nutri bullet, add the harissa sauce, soaked cashews, almond milk, sea salt, and maple syrup. Pulse or blend until it’s smooth and creamy. Add more almond milk, if needed to reach your desired consistency.
Other pairings with whole roasted cauliflower
- Tahini Sauce
- Coconut Yogurt
- Vegan Sour Cream
- Vegan Cheese
- Curry
- BBQ Sauce
The Best Whole Roasted Cauliflower with Harissa Dip
Ingredients
Whole Roasted Cauliflower
- 1 large whole cauliflower
- 1-2 tbsp Grapeseed oil (or any other neutral cooking oil)
- 1 tbsp Sea Salt
- 1 tbsp Black Pepper
- 1 tbsp Garlic Powder
- 1 Lemon Juice
Harissa Dip
- 3 tbsp harissa sauce
- 1 cup cashews soaked
- 1/4 cup almond milk or any other milk of your choice
- 1 tsp sea salt
- 1 tbsp maple syrup
Instructions
- Whole Roasted Cauliflower
- Preheat your oven to 350 degrees. Cut or peel the leaves from the cauliflower. Place the whole cauliflower in a baking tray with a generous amount of grapeseed oil and a pinch of sea salt, black pepper, & garlic powder.
- Bake the cauliflower an hour to an hour and a half, depending on how big it is, until it's crispy and it turns to a beautiful brown color on the outside and tender on the inside.
- Once cooked, spread the harissa sauce over a plate and place the roasted cauliflower on top. Or, cut the cauliflower into slices and add sauce on top.
Harissa Dip
- Place the cashews in a bowl of water and soak for at least 4 hours.
- To a food processor or Nutri bullet, add the harissa sauce, soaked cashews, almond milk, sea salt, and maple syrup. Pulse or blend until it's smooth and creamy. Add more almond milk, if needed to reach your desired consistency.
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