Whole Roasted Cauliflower with Shawarma Spice and Herbed Vegan Yogurt

Is there anything better than roasted cauliflower? Roasting cauliflower gives it such a rich caramelized flavor and amazing texture–crisp on the outside and velvety on the inside. In this recipe for Whole Roasted Cauliflower with Shawarma Spice and Herbed Vegan Yogurt, it’s all about those amazing spice flavors that are amplified in the roasting process. Whole roasted cauliflower is impressive, as it looks so pretty to serve the whole cauliflower head with a gorgeous golden roasted surface. Just slice in and serve. This vegetable dish is beautifully served at your table for simple meals, holiday dinners, and parties. And the incredible vegan yogurt dip is the perfect accompaniment for this zesty cauliflower dish, too. While this recipe looks quite elegant and gourmet, it’s actually quite easy! You can get the whole recipe on the table in about 1 hour, with only about 10 minutes of that time spent cooking it. Just put together the other elements of your meal while the cauliflower is roasting.

The secret of this incredible whole roasted cauliflower recipe is the shawarma spice blend, which is a traditional Middle Eastern spice blend made with cumin pods, sumac berries, turmeric, black pepper, and more. You can find it in well stocked shops or Mediterranean markets, or make it yourself. Learn how to make shawarma spice blend here. Another secret of this recipe is the herbed vegan yogurt dip. It’s just an easy cultured yogurt dip made with garlic, fresh herbs, and salt and pepper. I love to use plain cultured coconut or almond vegan yogurt brands to make this recipe.

Here is what you will need for this recipe.

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Description

This vegan, gluten-free, super easy Whole Roasted Cauliflower with Shawarma Spice and Herbed Vegan Yogurt is your go-to impressive, scrumptious vegetable side dish for weeknight dinners, holiday dinners, and parties.

Whole Roasted Cauliflower:

Herbed Vegan Yogurt:

  • 8 ounces vegan cultured yogurt, plain, unsweetened (i.e., coconut, almond, oat)
  • 1 clove garlic, minced
  • 1 tablespoon chopped fresh chives (or 1 teaspoon dried chives)
  • 2 tablespoons chopped fresh parsley (or 1 teaspoon dried parsley)
  • 2 tablespoons chopped fresh mint (or 1 teaspoon dried mint)
  • Pinch salt (optional)
  • Pinch black pepper 

  1. Preheat the oven to 375 F.
  2. Line a baking sheet with parchment paper. 
  3. Trim any leaves off the cauliflower head and the stem, using caution not to disrupt the head of cauliflower (you want to keep it whole). Place it on the center of the baking sheet. Pour water in the baking sheet to help keep cauliflower from drying out. 
  4. In a small bowl, whisk together olive oil, shawarma seasoning, garlic, and salt. 
  5. Brush the olive oil mixture evenly over the surface of the cauliflower. 
  6. Place the baking sheet in the center of the oven, uncovered. Bake for 40 minutes, brushing any spice mixture from the pan back over the surface of the cauliflower half way through this period of time. 
  7. Remove from the oven, brush any spice mixture from pan back over the surface, and sprinkle the slivered almonds over the top of the cauliflower. Return to the oven and bake for about 10 additional minutes, until the cauliflower is very tender when a knife is inserted and the almonds are golden. Remove from the oven. 
  8. While cauliflower is baking, prepare the Herbed Vegan Yogurt by mixing together yogurt, garlic, chives, parsley, mint, salt (optional), and black pepper in a small serving dish. 
  9. Serve cauliflower whole on the baking dish or a platter. Serve with the herbed vegan yogurt on the side, drizzling it over the cauliflower before eating it. 
  10. Makes 6 servings. 
  • Prep Time: 10 minutes
  • Cook Time: 50 minutes
  • Category: Side Dish
  • Cuisine: American

Nutrition

  • Serving Size: 1 serving
  • Calories: 127
  • Sugar: 3 g
  • Sodium: 76 mg
  • Fat: 9 g
  • Saturated Fat: 2 g
  • Carbohydrates: 6 g
  • Fiber: 5 g
  • Protein: 4 g

Keywords: whole roasted cauliflower, Shawarma Spice, Shawarma Spice blend, vegan yogurt

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For other vegetable side dishes, check out some of my favorites:

Roasted Winter Vegetables with Za’atar
Balsamic Roasted Butternut Squash and Brussel Sprouts with Farro
Mushrooms in Marsala Sauce
Sesame Soy Glazed Roasted Japanese Sweet Potatoes
Grilled Shishito Peppers with Lemon and Cilantro
Lime Dill Roasted Asparagus
Sweet Potato Home Fries with Zucchini

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