Whole Cauliflower Roast

There is a story behind this recipe. The first time I had a version of this was at my Sister-in-laws place a number of years back. It struck me as a unique dish using a common vegetable. However I shied away from trying this on my own in fear of getting it all wrong as the recipe looked complicated. I realized much later that this is one of more simpler roast dishes that I have cooked. I did some research and tried a few combinations before hitting upon what I feel is my version of the whole roasted cauliflower. It takes hardly forty minutes to prepare and cook the dish using very few ingredients all of which are easily available. The other good thing about this dish is it looks impressive when served and tastes equally good. If you follow the recipe, there is little chance you will mess it up. So go try your hand at this wholesome veggie delight. Happy Fooding Around!



Whole Cauliflower Roast

  • Author: Reetika Mitra
  • Prep Time: 10 min
  • Cook Time: 45 mins
  • Total Time: 55 mins
  • Yield: 6 1x


Cauliflower And More



  • 1 whole large sized Cauliflower
  • ½ cup vegetable Oil
  • 4 heaped Tbsp Yoghurt or thick Dahi, smoothly beaten
  • 1 Tsp Garlic powder or garlic paste
  • 1 Tsp Ginger Paste
  • 1 Tbsp Onion powder (OR 1 heaped Tbsp Onion paste)
  • 1 Tsp Cumin powder
  • 1 Tsp Coriander powder
  • ½ Tsp Red Chilli powder
  • ½ Tsp Kashmiri Red Chilli powder
  • 1/2 Tsp Black Pepper powder
  • 1/2 Tsp Garam Masala powder
  • 1 Tbsp Lime Juice
  • 6 Tbsp Water
  • Salt according to taste
  • Coriander leaves (Cilantro) for garnishing


  1. Pre-heat over to a 180° C or 350°F. Line a baking tray with baking sheet or wax paper.
  2. Wash and pat dry the cauliflower. Cut off the bottom stalk and remove the green leaves.
  3. In a deep bottomed pan add some water (around 2 cups or so). Bring it to a boil. Add the cauliflower and steam it for 2 – 3 minutes on each side.  Remove and cool it off on the baking tray.
  4. Whisk together rest of the ingredients like the oil, all the different powders, pepper, salt, yoghurt, lime juice and water.
  5. Place the cauliflower upside down on the baking sheet of the baking tray. With the help of a tablespoon start pouring and distributing half of the whisked mixture into the crevices of the cauliflower. Flip over to right side up and spread the mixture evenly across the top of the cauliflower head.
  6. Bake until fork pierces through easily and has attained the desired texture (around 35 – 45 mins).
  7. Serve warm garnished with coriander leaves. Goes well with most Indian breads like parathas, naan, rotis and pooris.


  • Serving Size: 6


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