Whole Roasted Cauliflower

January 13, 2021

This roasted cauliflower tastes CRAZY similar to a traditional pot roast, while of course being 100% vegan. Admittedly, I could eat the gravy by the spoonful. The secret to making a “meaty”-tasting gravy is to use soy sauce and a little Worcestershire Vegan Homemade sauce (the recipe is in yesterday’s blog). I also add some smoked paprika. It gives it the smoky taste of bacon. I am sure you will love it!

Whole Roasted Cauliflower

Author: Karissa from karissasvegankitchen.com

Prep Time: 15 mins

Cook Time: 1 hr 30 mins

Total Time: 1 hr 45 mins

Servings: people

Calories: 186kcal


The Gravy:

The Roast:

  • 1 whole cauliflower – leaves and outer stalk trimmed off
  • 4 large carrots – chopped
  • 4 medium potatoes – peeled and cubed
  • 1/2 cup vegetable stock


The Gravy:

  • In a medium-sized pot, whisk together all of the gravy ingredients EXCEPT for the cornstarch & water.
  • Bring to a boil and then turn down to a simmer on medium-low heat for 5 minutes. (This will allow all the flavors to marry.) Remove from the heat.
  • In a separate bowl, whisk together the cornstarch and water to make a cornstarch slurry.
  • Once the pot is no longer simmering, slowly whisk the cornstarch slurry into the gravy a little at a time. Going slow will ensure that no clumps form.
  • The gravy will begin to thicken as soon as the cornstarch is whisked in. Put the pot back on the stove and return to a simmer for an additional 3 minutes.

The Roast:

  • Preheat oven to 450°F.
  • Arrange the potatoes and carrots in a roasting dish with the cauliflower in the center. Be careful not to overcrowd the dish.
  • Place the cauliflower upside-down and pour 1/3 cup of the gravy into it. Give it a good shake to distribute the gravy.
  • Place cauliflower right-side up and brush more gravy on the top to cover it (about 1/3 to 1/2 cup)
  • Add 1/2 cup of vegetable stock to the bottom of the dish (this will help steam the veggies.)
  • Pour about a 1/3 cup of gravy over top of the potatoes and carrots.
  • Cover the dish tightly with a lid or aluminum foil and bake for 40 minutes, brushing the cauliflower with more gravy halfway through.
  • Uncover the cauliflower roast and brush more gravy on. Bake for another 30 minutes (uncovered), brushing with more gravy halfway again.
  • Remove from the oven and serve while hot.


  • Why is my cauliflower undercooked?
  • If you have a larger-than-average head of cauliflower, allow for additional cooking time OR if it’s super large, steam the cauliflower for 10-15 minutes beforehand.
  • Make sure to cover the roast tightly for the first 40 minutes of cooking time. This is really important to help steam the roast in the oven. To cover, I recommend using aluminum foil, a casserole dish with a lid, or a dutch oven. You could also cover your dish with a baking sheet if your dish is deep enough.
  • Avoid overcrowding your dish. If you only have a small casserole dish or roasting pan, just cook the potatoes and carrots in a separate dish.
  • My gravy isn’t thickening, what’s going on?
  • Make sure to bring the gravy back to a simmer after adding the cornstarch + water mixture (aka, cornstarch slurry).
  • You can also make more cornstarch slurry to add to the gravy.
  • What can I use in place of soy sauce?
  • Coconut aminos or tamari are good substitutes.
  • I can’t find vegan Worcestershire sauce! What can I use instead?
  • Just leave it out, it adds a nice touch but won’t compromise the overall flavor of the gravy if you don’t add any.


• *Many brands of Worcestershire sauce contain anchovies. Vegan Worcestershire sauce does exist (Annie’s brand and Kroger brand are vegan for sure), but if you can’t find it, you can omit it and substitute apple cider vinegar for a little zing.

• If you dig onions, you can slice up an onion and add it right in with the carrots and potatoes.

• Mushrooms would be great, too!

• Making sure your pan is not too crowded will help everything cook through properly.

• If you find the potatoes are drying out, add a little more veggie stock to the pan.

How did you modify this recipe? Please share in the comments. Thank you for sharing!


Calories: 186kcal | Carbohydrates: 41g | Protein: 6g | Fat: 0.5g | Sugar: 7.6g

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