I usually steam my veggies, so when I see beautiful pictures of them roasted, I have to make a mental note to remind myself that roasted vegetables are delicious! This whole roasted cauliflower is super easy to make and just as pretty to look at. You can omit the vegan butter and add a little bit more olive oil if you don’t have any on hand. Use a small or medium head of cauliflower so that it cooks evenly. Make sure green leaves are trimmed before putting in the oven. For a smaller cauliflower, use 1 tablespoon of oil and or butter. For a medium or larger one, you’ll want to use more towards 2 tablespoons.
Ingredients:
1 head of cauliflower, small or medium, trimmed of green leaves
1-2 tablespoons vegan butter, melted
1-2 tablespoons olive oil
2 cloves garlic
1/2 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon smoked paprika
1 bunch fresh parsley
Directions:
Prep cauliflower head by removing all green leaves.
Combine all other ingredients besides paprika and parsley and mix well.
Using a silicon brush, brush an even coat of marinade over the entire cauliflower.
Sprinkle paprika lightly over the top.
If a lot of your marinade has flowed to the baking mat, gently wipe off the excess with a paper towel. Cover lightly with foil and place in the oven for 35 minutes.
Remove foil and bake for about 10 more minutes. If your cauliflower is larger, leave it a few extra minutes. For a nice crispy exterior, broil on high for 3 minutes.
Top with desired amount of fresh, chopped parsley.
Slice and serve right away as a delicious side dish.
The Veg Table 