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Whole Roasted Cauliflower Recipe

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Whole roasted cauliflower with tangy garlic and paprika paste. Juicy and hearty, yet oil-free and vegan. Perfect for holidays.




  • A big whole cauliflower head (about 2 kilos, 4.4lb whole weight)
  • 4 garlic cloves
  • 4 tbsps. lemon juice
  • 2 tsps. unsalted peanut butter
  • 2 tsps. unsalted tahini
  • 2 tsps. smoked paprika
  • Himalayan salt and black pepper to taste
  • 50ml (1.7 fl oz) water
  • 4 tbsps. nutritional yeast
  • 4 sage leaves
  • some parsley, chopped


  • 1 big onion, cut into 16 pieces
  • 1 bigger beetroot, cut into cubes
  • 2 big carrots, cut into thicker discs


  1. Blend everything besides the cauliflower and parsley in a high-speed blender into a nice paste.
  2. Remove the leaves from cauliflower. Also, remove the stem so that the cauliflower can sit flat and cut a cross into the base (it allows the cauliflower to soften evenly).
  3. Put the cauliflower head into a big pot. Add a few centimetres of water and steam covered for 30 minutes. Less in case you have a smaller cauliflower.
  4. Let the cauliflower cool down a bit, turn it upside down and drizzle a bit of soy sauce into it. Then transfer it onto an oven pan (flat side down). Rub the cauliflower over with the paste using your hands.
  5. Heat oven to 190°C (375°F) and bake covered with foil or lid for 20 minutes. Then remove the foil and add vegetables onto the pan and bake for another 35-40 minutes until the veggies are done. If you like your cauliflower very crispy on the outside, put the oven on grill mode for the last 10 minutes.
  • Method: Baking

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