This whole roasted cauliflower with green olive dressing is a stunning plant-based dish perfect for sharing. The recipe comes from Desiree Nielsen’s vegan cookbook Plant Magic . It elevates the well-loved cauliflower by roasting it whole, creating a fork-tender center and golden, flavorful exterior.
Additionally, the cauliflower has a smoky paprika rub that creates a warm and deep crust that flavors the vegetable . Read more: 13 Unique And Comforting Vegan Cauliflower Recipes The use the tangy olive dressing complements the cauliflower beautifully. It’s an impressive centerpiece for dinner parties or a weekend meal with friends.
To prepare, coat a whole cauliflower head in a mixture of avocado oil, smoked paprika, garlic powder, coriander, cumin, and salt. Roast it in the oven until tender, creating a crispy, flavorful crust. Meanwhile, blend Castelvetrano olives, parsley, shallot, garlic, lemon juice , and olive oil into a vibrant dressing.
Allowing the dressing to sit while the cauliflower roasts enhances the flavors, mellowing the shallot and bringing balance to the tangy, salty olives. Serve the roasted cauliflower whole or cut into wedges, drizzled generously with the olive dressing. Pair it with crusty bread or other Mediterranean-inspired sides for a complete meal.
Read more: 15 Vegan Dinner Party Main Course Ideas Whole roasted cauliflower with green olive dressing Ingredients 2 pounds (900 g) head cauliflower, leaves removed and stem ends trimmed 2 tablespoons (3.