This whole roasted cauliflower is perfect for meatless Monday

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Rich-buttery whole roasted cauliflower is the perfect side dish for any meal. This recipe is simple and only requires a few ingredients, yet it is packed with flavor. The key to making this dish is in the butter garlic crust. The crust not only adds flavor, but also helps to keep the cauliflower moist as it bakes. Once you’ve tried this recipe, you’ll never go back to plain old roasted cauliflower again.


If you’ve been looking for an easy, no-fuss way to make a head of cauliflower, this recipe is for you. This dish comes together quickly and can be on the table in an hour. The best part, the oven does all the work for you. All you have to do is sit back and enjoy the amazing aromas that will fill your kitchen.


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  •  The butter adds a rich, creamy flavor to the cauliflower. I can’t think of a more perfect way to enjoy a head of cauliflower. Not only does the butter add rich-flavor, but it also coats the cauliflower, helping to keep it moist as it bakes. It also makes it as smooth as butter to slice into.
  • Looks beautiful on the dinner table. This roasted cauliflower head looks amazing when served. It makes a great presentation for any meal.
  • It’s gluten-free, grain-free, and low carb. This recipe is perfect for those on a gluten-free or grain-free diet. It’s also low carb and keto-friendly.


Whole Roasted Cauliflower


  • Cauliflower: The larger the head of cauliflower, the longer it will take to cook. I used a two-pound head of cauliflower for this recipe. When picking out a head of cauliflower, look for one that is white and free of blemishes.
  • Butter: The butter is such a crucial ingredient in this whole roasted cauliflower recipe because it’s what allows it to roast perfectly while adding a rich flavor. I use my favorite butter – Danish Creamery sea salted premium butter. I mix the softened butter with garlic and spices and rub it over the cauliflower before baking it in the oven. This butter is made from a high-quality cream from pasture-raised cows with a touch of sea salt. You’ll be able to taste that richness once that butter melts, and you use it to baste the cauliflower!
  • Garlic: I use two garlic cloves in this recipe, but you can adjust the amount to your taste. I find that two cloves give the perfect garlic flavor without being overpowering.
  • Spices: I use a combination of paprika and salt to season the cauliflower. You can adjust the spices to your liking.
  • Parmesan cheese: I like to top my roasted cauliflower with freshly grated parmesan cheese and chopped chives for garnish. You can also use shredded cheese if that’s what you have on hand.


When it comes to sides, roasted cauliflower is one of my go-to recipes. It’s hands-off and only requires a few minutes of prep.


  1. In a small bowl, combine the softened butter, minced garlic, salt, and paprika.
  2. Mix all the ingredients together until the compound butter is formed.


When it comes to sides, roasted cauliflower is one of my go-to recipes. It’s hands-off and only requires a few minutes of prep.


  1. In a small bowl, combine the softened butter, minced garlic, salt, and paprika.
  2. Mix all the ingredients together until the compound butter is formed.

Whole Roasted Cauliflower Collage


  1. Make sure to soften the butter and not melt it. Softened butter is butter at room temperature that should be bendable. However, the butter should not squish apart in your hands, nor should it be greasy and oily. If you want to learn how to properly soften butter, check out the underlined link for a great tutorial.
  2. Use your hands to rub the butter mixture. I find it easier to rub the butter using my hands than using a brush since the butter is softened but not melted. This allows you to get the butter on the entire surface of the cauliflower easily.
  3. Broil it. If you want to crisp and even lightly char the top of your cauliflower, put it under the broiler for 1-2 minutes at the very end of the baking time. Watch it closely, though—each broiler is different, and you don’t want to seriously burn it!
  4. Use a cake tester to check the center of your cauliflower for tenderness. If your cauliflower is cooked through, the tester should be able to pierce down through the stem without resistance. You can use a knife as well, but it may leave a not-so-pretty gash in the top center of your cauliflower!


  • Switch the spices. You can use whatever spices you like or have on hand. Some other great options are Italian seasoning, curry powder, cumin, and chili powder.
  • Add some heat. If you want a little bit of heat in your roasted cauliflower, add a pinch or two of red pepper flakes to the spice mixture. You can also top it with jalapeños or Sriracha after it comes out of the oven.
  • Make it cheesy. If you want to make this recipe extra cheesy, you can add ½ cup of shredded cheese to the butter mixture. I like to use mozzarella or cheddar, but feel free to use your favorite! You can also top it with crumbled feta or goat cheese after it comes out of the oven.



If you manage to save any leftovers (I doubt it!), you can store them in an airtight container in the fridge.

When you’re ready to reheat, simply pop them in the oven at 350°F until warmed through. I do not recommend reheating this cauliflower in the microwave as it will make it soggy.


This roasted cauliflower will last in the fridge for up to four days.


I don’t recommend freezing cauliflower that has been cooked. Due to the high water content, it will likely become mushy when thawed. If you want to freeze cauliflower, I recommend doing so before cooking it.



Can I make this recipe with cauliflower florets?

Yes! You can use cauliflower florets in this recipe. Just be sure to reduce the cooking time since they will roast more quickly than a whole head of cauliflower.

Can I roast multiple heads of cauliflower at the same time?

Yes, you can! Just be sure to increase the cooking time since you will be roasting more cauliflower. I would recommend adding an additional 20-30 minutes to the total cook time.

Is cauliflower low-carb?

Yes, cauliflower is a low-carbohydrate vegetable. One cup of cooked cauliflower contains only five grams of carbs.

Roasted Cauliflower

This whole roasted cauliflower recipe is easy to make and only requires a few simple ingredients. The end result is a delicious, melt-in-your-mouth side dish that pairs well with just about anything. Give it a try the next time you’re looking for an easy and tasty vegetable side dish!


This article originally appeared on and was syndicated by


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Going vegan? These plant-based ingredients make it easy



Vegan, dairy-free and egg-free baking is booming, but for the occasional home baker who wants to make more sustainable treats, finding the right substitutions isn’t always easy. Sure, you could swap in some applesauce or your favorite plant-based butter, but baking is scientific — even a minor change can leave you with rock-hard cookies, soggy pies or dry cakes.


Before you grab the mixing bowl and a whisk, check out some of the top plant-based alternatives for ingredients like eggs, butter and buttermilk, and learn how to make savvy swaps that won’t sacrifice taste or texture.


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These days, there’s an abundance of milk substitutes on the market. Thankfully, in baking, they can almost always be used as a one-for-one replacement. If a recipe calls for 1 cup of milk, simply add your preferred dairy-free alternative, like almond, oat, pea protein, cashew, soy, hemp, rice or even banana milk.


Just remember to consider the flavor of the milk and how it will work with the recipe. Save sweetened dairy-free milks or banana milk for desserts, and choose a more neutral milk alternative, like almond or soy, for savory baking recipes.


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Extra-fluffy biscuits and pancakes need a little bit of buttermilk, but this isn’t a product you can easily find veganized and ready to purchase. That means you need to get a little scientific in the kitchen and make your own vegan buttermilk for recipes that require this ingredient.


There are a few different ways to make a plant-based buttermilk:

  • For each cup of non-dairy milk, add one tablespoon of lemon juice. Let the mixture sit for a few minutes, and it will begin to thicken up.
  • Follow the same measurements above, but instead of lemon juice, use any type of vinegar (such as white vinegar, red vinegar, or apple cider vinegar).
  • Combine each cup of non-dairy milk with 1.5 tablespoons of cream of tartar. Let it sit to thicken and curdle.

If you’re not confident in your abilities to make your own plant-based buttermilk, you can also substitute in your favorite store-bought plant-based yogurt. The results might not be quite as fluffy as the homemade buttermilk, but it’ll still add some height and moisture to the final product.


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Cream makes for indulgent desserts, or, when whipped, a delightful topping for all types of treats. One common swap for cream is full-fat coconut cream, but be aware that the strong coconut flavor may influence the final taste of the baked good (if you love the taste of coconut, then there shouldn’t be a problem!).


Another option is to soak cashews in water, then blend them into a thick, creamy substance that can work as a dairy-free alternative to cream. This has a more neutral taste compared to coconut cream.


You can also use a silken tofu and blend it into a creamy texture to swap in for cream in many baking recipes.


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Like butter, eggs can add moisture and help bind ingredients in baked goods, but they aren’t always the most intuitive product to swap for vegan alternatives. It’s not as difficult as it seems.

  • Bananas: Swap one egg for about ½ of a large-sized or one whole small- or medium-sized mashed banana. This may influence the final taste though, so save this swap for sweeter recipes.
  • Applesauce: Swap one egg for about ¼ cup of applesauce. Again, this is a swap to use for sweet, not savory, baked goods.
  • Aquafaba: Whipped egg whites can be stirred into a batter for fluffiness or baked to make meringues. The liquid leftover in a can of chickpeas is an ideal substitute for egg whites, and even whips up into a lovely meringue. Use about 3 tablespoons per egg called for in a recipe.
  • Flaxseed: One of the most popular egg alternatives that works for sweet or savory recipes is to mix about 3 tablespoons of ground flaxseed with one tablespoon of water. The mixture becomes gelatinous and will substitute one egg.
  • Egg replacers: There are also store-bought vegan egg replacers if you’re not feeling confident in trying to swap eggs for mashed fruit or flax eggs. Bob’s Red Mill and Ener-G make some of the most popular and widely available egg replacers for baking.


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Butter is essential in most baking recipes. It can help bind ingredients, add richness and moisture, and adds the final flavor (buttery biscuits, anyone?). Good news — there are some very convincing, baking-friendly butter alternatives available at grocery stores today. If you’d rather use something you already have on hand, opt for oils. Vegetable, avocado or olive oils work in place of melted butter.


For recipes that require chilled butter, go for solid coconut oil or try vegetable shortening, which is easy to refrigerate and can make for perfectly flaky pie crusts. For cookies, try margarine. Just check the label closely. Most margarines are vegan-friendly, but some may contain animal products like whey.


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Honey can be a controversial ingredient, but most people do consider this an animal-based product that isn’t vegan-friendly. Honey is easy to replace in baked goods, and you may already have some vegan honey alternatives on hand. Swap this liquid sweetener for maple syrup, agave nectar, rice syrup, sorghum syrup or barley malt syrup.



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Whether you’re sprinkling some chocolate chips into cookies or banana breads or melting chocolate into icing or for brownies, this ingredient is important for many sweets. If you love dark chocolate, you’re in luck. Most dark chocolate bars or dark chocolate chips are vegan, but as always, double-check that label to make sure there aren’t any animal-derived ingredients.


Dark chocolate can be too bitter for some palettes, but there are dairy-free “milk” chocolates available these days, too. For example, Trader Joe’s offers both almond- and oat-based chocolates that taste like the real deal, and you can simply chop these bars into smaller chunks for cookies or other recipes that require chocolate chips.


This article originally appeared on and was syndicated by


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