Whole Roasted Cauliflower Skillet

Whole Roasted Cauliflower Skillet Recipe

By Hot For Food

🔪Prep Time: 50 minutes

👩‍🍳Cook Time: 25 minutes


cauliflower & vegetables

1 large cauliflower

1 large carrot, thick cut diagonally

2 C halved small red potatoes

1 red onion, cut into a large dice

3 sprigs of rosemary, snipped into 1 inch pieces

1/2 tsp sea salt

1/2 tsp ground black pepper


1/4 C vegan butter

4 garlic cloves, minced

2 shallots, finely chopped

1 tsp nutmeg

1 tsp celery salt

1 tsp fresh rosemary, finely chopped (can substitute dried herb)

1 tsp fresh thyme (can substitute dried herb)

1 tbsp cornstarch

1 tbsp water

1 C low-sodium soy sauce or tamari

1/2 C maple syrup

2/3 C tahini (roasted works better over a raw type)

2 tbsp vegan worcestershire

1/4 C low-sodium vegetable stock


1Preheat oven to 425°F.

2Prepare all your cut up vegetables and herbs. Toss the potatoes, carrots, onions, and rosemary with sea salt and ground black pepper.

3To prepare the whole cauliflower, remove the excess green leaves. Trim the stock so the cauliflower is able to sit flat into a roasting pan or skillet and remove any tough exterior of the remaining stalk so just the florets are visible. Be careful not to cut too deep into the bottom so the florets don’t come apart from the entire head of cauliflower.

4To prepare the gravy, heat a saucepan over medium and add vegan butter. Once melted, add the minced garlic and shallot. Stir and cook this until softened for about 2 minutes. Then add nutmeg, celery salt, rosemary and thyme and continue stirring for another minute.

5Combine cornstarch with water to make a slurry and add that along with the tamari, maple syrup, tahini, and worcestershire, whisking to combine well. Whisk occasionally as you bring the gravy to a low simmer. Once it’s bubbling, lower heat and continue to simmer for 10 minutes. This should be a thick but pourable consistency so it coats the cauliflower and sticks to it without dripping too much into the roasting pan. If you need to thin it out, use a small amount of low-sodium vegetable stock to reach the right consistency.

6Start by placing the cauliflower upside down in the cast iron skillet so the bottom is exposed. Pour a couple tablespoons of gravy into the bottom so it gets into the florets. You can also use a turkey baster to get into the bottom of the cauliflower head. You can also pick it up and move it around a little. Then flip it back up and pour half of the gravy that’s in the sauce pan on top. Use a brush to coat the entire cauliflower with the sauce.

7Surround the cauliflower with the seasoned carrots, potatoes, onion, and most of the rosemary sprigs (leaving a few pieces for a final garnish).

8Roast this for 25 to 30 minutes. At this point, it should have a nice deep brown color and there should be plenty of juices at the bottom of the pan that you can toss the surrounding vegetables in. You can also use some of it to baste the cauliflower.

9Continue to roast for another 25 to 30 minutes until it’s a deep golden brown.

10When you remove the finished roast and vegetables, if there’s any excess liquid in the bottom of the pan, use the baster to add it back into the saucepan with the remaining gravy.

11Heat the leftover gravy on the stove top over medium heat, whisking until heated through. Serve this alongside the whole cauliflower roast, and guests can add more gravy as they wish.

12Garnish the final dish with the last few fresh rosemary sprigs and serve immediately.

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