Whole Roasted Cauliflower with Rustic Herb Sauce

I’ve never been a fan of Thanksgiving turkey or Christmas ham—but since tradition runs deep in my family, they always make an appearance. Now, I make something I can truly look forward to: a Whole Roasted Cauliflower with rustic herb sauce, creamy potatoes and tart cranberries. It’s a stunning, plant-powered centerpiece that feels just as special as any roast—perfect for vegetarians, vegans, or anyone tired of feeling left out at the holiday table.

I got this recipe idea from Make It Dairy Free —their pics were stunning and it honestly sounded really tasty! I knew I had to make it… and then recreate it with some plant-based fusion. The result? It’s a super savory, flavorful, and absolutely gorgeous main dish for the holiday table surrounded by mashed potatoes and my fav, tart cranberries.

Check out my entire collection of Vegan Thanksgiving Recipes for more inspiration.

Whole Roasted Cauliflower Ingredients

• Cauliflower: This humble veggie transforms into a hearty, golden main dish with just a little love. Look for a medium head (about 2½–3 pounds) that’s tightly packed, creamy white, and free of brown spots. The greener the outer leaves, the fresher the cauliflower.
• Avocado oil: Avocado oil is perfect for high-heat roasting—it won’t smoke or burn like some other oils. Choose a cold-pressed, unrefined avocado oil for the richest flavor and most nutrients.
• Fresh herbs (rosemary, sage & parsley): These herbs are what make the dish smell (and taste) like the holidays! Buy them fresh whenever possible—they should look vibrant and smell fragrant when you rub a leaf between your fingers. If fresh isn’t available, dried herbs work too—just use about ⅓ the amount since they’re more concentrated.
• Russet potatoes: The key to fluffy mashed potatoes is using the right kind. Russets or Yukon Golds have a high starch content that makes them light, creamy, and perfect for soaking up oil and cashew milk.
• Cashew milk: For creamy vegan mashed potatoes, unsweetened cashew milk gives a silky texture and mild flavor. You can also use coconut milk or almond milk—just make sure it’s unsweetened and unflavored. Pro tip: shake the carton before pouring to redistribute any settled cream.
• Cranberries + pine nuts: These toppings bring the magic! Dried cranberries add a pop of color and tart sweetness, while pine nuts add crunch and buttery richness.

How to Make Whole Roasted Cauliflower

Before you dive in, set your oven to 450°F (230°C) so it’s nice and hot when you’re ready to roast. Line a baking sheet with parchment paper and place a wire rack on top—this setup allows the cauliflower to roast evenly and get that golden, crisp exterior without getting soggy on the bottom.

1. Prep the cauliflower. Carefully trim off most of the bottom stalk of your cauliflower, leaving just enough to hold the florets together. Remove any outer leaves, but keep the head intact—it’s your showpiece!

2. Blanch it for tenderness. In a large pot, bring the vegetable broth to a gentle boil. Using tongs, lower the whole cauliflower into the pot. Cover, reduce the heat, and simmer for about 4 minutes. This quick blanch helps the inside cook evenly and infuses it with flavor before roasting. Gently remove the cauliflower and place it on your prepared wire rack to cool and dry. Save the pot with broth for the potatoes.

3. Dry and season the cauliflower. Once the cauliflower has cooled slightly, pat it thoroughly with a clean towel to remove any remaining moisture. This step is key to getting that perfect roasted texture.

4. In a small bowl, mix together avocado oil, rosemary, sage, garlic powder, onion powder, salt, and pepper. Using a pastry brush (or clean hands!), coat the entire head of cauliflower with the herb oil mixture, making sure to get between the florets.

5. Roast to golden perfection. Transfer the cauliflower to the oven and roast for about 45 minutes, or until it’s beautifully golden on the outside and fork-tender inside. For an extra boost of flavor and a slightly charred finish, switch to the broil setting for the final 5 minutes—just keep a close eye so it doesn’t burn.

6. Add your cubed russet potatoes into the pot with broth and simmer for 10–15 minutes, until fork-tender. Drain the cooked potatoes and return them to the pot. Add vegan butter, salt, and pepper, then mash while slowly pouring in cashew milk until you reach your desired creamy consistency. Taste and adjust seasoning as needed.

5. Make the rustic herb sauce. In a small bowl or jar, whisk together avocado oil, rosemary, sage, parsley, garlic powder, onion powder, salt, and pepper until well combined. This aromatic drizzle adds a bright, herby finish that ties the whole dish together.

6. Assemble the masterpiece. Spread a thick layer of the creamy mashed potatoes across the bottom of a large serving platter. Gently place the roasted cauliflower on top—it should sit proudly like the star of your holiday table. Drizzle generously with the Rustic Herb Sauce, then sprinkle with dried cranberries, toasted pine nuts, and a handful of leftover fresh herbs.

Serving Suggestions

Want to go full plant-based feast mode? Pair it with my Cranberry Relish, Sauteed Green Beans and Roasted Butternut Squash for the complete holiday spread. For an appetizer, try making my Cauliflower Buffalo Wings (I really love them!) or some homemade hummus to serve with veggies and flatbread.

5 from 1 vote

Whole Roasted Cauliflower with Rustic Herb Sauce

This Whole Roasted Cauliflower with Rustic Herb Sauce brings cozy holiday vibes to your table—no turkey required. A head of cauliflower roasted until golden, served over creamy mashed potatoes and drizzled with a garlicky, rosemary-sage sauce topped with tangy cranberries, toasted pine nuts, and fresh herbs.

Print Pin Rate

Prep: 15 minutes mins

Cook: 1 hour hr

Total: 1 hour hr 15 minutes mins

Serves: 4

Author: Jen Hansard

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Ingredients  

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• ▢ 1 head cauliflower medium
• ▢ 2 tablespoon avocado oil plus more for drizzling
• ▢ 1 teaspoon rosemary minced
• ▢ 1 teaspoon fresh sage minced
• ▢ 1 teaspoon garlic powder
• ▢ ½ teaspoon onion powder
• ▢ ½ teaspoon sea salt, unrefined
• ▢ ½ teaspoon black pepper, ground
• ▢ 4 cups vegetable broth

Mashed Potatoes

• ▢ 2.5 lbs Russet potatoes peeled and cubed
• ▢ ¼ cup vegan butter
• ▢ ¼ cup cashew milk
• ▢ ½ teaspoon sea salt, unrefined
• ▢ ¼ teaspoon black pepper, ground

Rustic Herb Sauce

• ▢ 3 tablespoon avocado oil
• ▢ 2 tablespoon parsley chopped
• ▢ 1 teaspoon fresh sage finely minced
• ▢ 1 tablespoon rosemary finely minced
• ▢ 1 teaspoon garlic powder
• ▢ 1 teaspoon onion powder
• ▢ sea salt, unrefined to taste

Toppings

• ▢ ½ cup dried cranberries
• ▢ ¼ cup pine nuts

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Instructions 

• Preheat oven to 450˚F(230˚C). Line a baking sheet with parchment paper and place a wire rack on the top.
• Slice off most of the bottom stalk of the cauliflower head, leaving just enough to make sure the core stays intact.
• Bring vegetable broth to a boil in a large pot. Once boiling, place cauliflower inside. Cover and reduce heat to simmer. Let cook for 4 minutes.
• Remove cauliflower and place on wire rack on baking sheet to dry. Place the cubed potatoes in the same broth/pot and cook for 10-15 minutes or until fork tender.
• Dry cauliflower off with a towel. Let cool for 10 minutes. After 10 minutes, check the cauliflower to see if any moisture remains and dry again, if so.
• Brush marinade across the whole cauliflower with a pasty brush. Place in oven for 45 minutes. Last 5 minutes, broil to char the top of cauliflower slightly.
• When potatoes are done cooking, drain and add in butter, salt and pepper. Carefully use a hand mixer to blend together while pouring in the cashew milk. Alternatively, you can use a potato masher and mash the potatoes.
• In a small bowl, mix together avocado oil, rosemary, sage, garlic powder, onion powder, salt and black pepper.
• Spread mashed potatoes on bottom of a serving dish. Add cauliflower head on top. And drizzle with Rustic Herb Sauce, sprinkle cranberries, pine nuts, leftover herbs and serve.

Video

Helpful Tools

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Notes

• Don’t skip drying the cauliflower: Patting it dry after boiling helps it roast instead of steam—giving you that beautiful golden crust on the outside while staying tender inside.
• Use the same broth twice: Boil the cauliflower first, then cook your potatoes in the same flavorful broth to add an extra layer of herby goodness (and save a dish!).
• Make it ahead: You can roast the cauliflower earlier in the day and reheat it at 350°F for 10–15 minutes before serving. Just whisk the herb sauce fresh for the best flavor.
• Level up the garnish: A sprinkle of dried cranberries, toasted pine nuts, and a few fresh herb leaves turns this dish into a total showstopper—perfect for your holiday table photos.

Nutrition

Serving: 2 cups | Calories: 527 kcal | Carbohydrates: 65 g | Protein: 10 g | Fat: 28 g | Saturated Fat: 5 g | Polyunsaturated Fat: 5 g | Monounsaturated Fat: 16 g | Trans Fat: 0.1 g | Sodium: 1691 mg | Potassium: 1744 mg | Fiber: 8 g | Sugar: 7 g | Vitamin A: 2429 IU | Vitamin C: 107 mg | Calcium: 105 mg | Iron: 4 mg

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