Whole Roasted Cauliflower with Almond-Herb Sauce

This Whole Roasted Cauliflower with Almond-Herb Sauce is a table show stopper but it’s even more delicious than it looks. It’s one of the best baked cauliflower recipes I have ever made and it’s topped with an easy almond-herb sauce that will leave you wanting more. This beautiful dish is also vegan, paleo, and SCD diet friendly.

Roasted Cauliflower

I think cauliflower is one of the most versatile vegetables out there. It’s true! There are all sorts of recipes that can use cauliflower as a healthy alternative to flours, starch and even meat. A lot of people think of just cauliflower rice but there are all sorts of things that you can make with cauliflower.

One of the simplest ways to prepare a cauliflower is roasting the whole head. No blending or chopping required.

This Whole Roasted Cauliflower with Almond-Herb Sauce is a great way to add vegetables to your meal without feeling like you are eating vegetables. You can enjoy this roasted cauliflower as a main dish, side or appetizer. It is vegan, paleo, and SCD legal which makes it a great choice to serve at a dinner party or holiday gathering.

Ingredients for Whole Roasted Cauliflower with Almond-Herb Sauce

• Cauliflower: I used a medium sized whole cauliflower head for this recipe. Cauliflower sizes vary so make sure to keep an eye on the cauliflower while it bakes. If your cauliflower is on the smaller side, it may take less time to cook. Alternatively, if it's on the larger side, it will take longer to cook. You’ll know when the cauliflower is done once a knife or fork is inserted easily through the middle.
• Almond Butter: For the almond-herb sauce, I use natural unsweetened almond butter. 
• Parsley: You can use either dried or fresh chopped parsley.
• Rosemary: The rosemary pairs well with the flavors from the parsley and cayenne pepper to make a delicious seasoning for the almond sauce.
• Garlic: Use fresh minced garlic for this recipe.
• Cayenne Pepper: The ground cayenne pepper gives the sauce a little kick but it’s not spicy.
• Olive Oil: Essential for roasting the cauliflower.
• Salt and Pepper: Every good recipe has a little salt and pepper, right?

How To Make Baked Whole Cauliflower

1. First, preheat the oven to 400°F. Prepare the cauliflower by cutting off the bottom of the stem and remove the outer leaves. Make sure to keep the head intact. Rinse the cauliflower and pat dry with a towel.
2. Next, drizzle olive oil and season the cauliflower with salt and pepper.
3. Place the cauliflower, floret-side up in a dutch oven. Leave uncovered and place in the oven for about 45 minutes (Adjust if your cauliflower is larger or smaller than a medium sized cauliflower). 
4. Meanwhile, mix all the ingredients for the sauce together in a small bowl.
5. Remove the dutch oven from the oven when 45 minutes are up (or when the cauliflower is almost fully cooked) and pour the sauce over the cauliflower head. Spread the sauce all round the cauliflower florets. Place the uncovered dutch oven back into the oven for another 10-13 minutes. The cauliflower is done when a knife can slide in without resistance (see tip below).
6. Transfer the cauliflower to a platter or plate and serve warm!

How do you know when the cauliflower is fully cooked?

You can test the doneness of the cauliflower by piercing it with a knife or a fork. The knife should go in without resistance. In my recipe, I recommend roasting the cauliflower for 45 minutes at 400°F, add the sauce, then roast for an additional 10-13 minutes. The last 10 minutes of baking time is to heat the almond sauce and finish cooking the cauliflower.

Can I serve this as the main dish?

Yes, definitely! This whole roasted cauliflower with almond-herb sauce makes a delicious vegan main dish or side for the holidays or any day of the week.

Can I use peanut butter?

I’ve gotten a few questions on if it is okay to use peanut butter instead of almond butter. Although this recipe is for almond-herb sauce, I think using peanut butter instead would still work. I haven’t tested it but I’d recommend using unsweetened peanut butter and substitute it for the same amount as the almond butter. If you’ve tried using peanut butter instead, I’d love to hear how it turned out in the comments below.

How to store roasted cauliflower

This recipe is the best, in my opinion, when served right away but you can also save the leftovers for later. Store the leftover roasted cauliflower in an airtight container in the fridge for up to 3 days.

More Dinner Recipes To Try:

• Spicy Honey Garlic Shrimp
• Sweet Potato Shepherd’s Pie
• Baked Lemon Pepper Salmon with Brussels Sprouts
• Slow Cooker Creamy Turkey Chowder
• Broccoli Alfredo Pasta (Vegan, Gluten Free)

Let's Stay In Touch

Are you looking for more recipe ideas? Check out more healthy main dish ideas on the blog. Also if you've tried this recipe, be sure to comment below or tag @withsweethoney on Instagram!

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