Whole Roasted Cauliflower and Cranberries


I’ve been dying to try out a whole roasted cauliflower since I had one for the first time in a restaurant in Liverpool last month. Eating out can be a challenge when you prefer to eat both vegan and gluten-free, so I was delighted when I saw the cauliflower dish on the menu – it came coated with harissa, tahini, toasted almonds and fresh herbs and was deliciously tender. I figured it can be dressed up any way you like and would make a fantastic vegan alternative to a classic Christmas roast.

Cauliflower 1

Now in my opinion, cauliflower is a vegetable that doesn’t get enough attention. It is extremely versatile and can be turned into pizza crust, rice, crackers and even desserts. This powerhouse cruciferous vegetable is also a known cancer-fighter that helps the liver to remove excess oestrogen from the body. This recipe appreciates cauliflower in its original form (minus a few leaves) spiced up with digestive spices and fresh seasonal herbs. I’ve also added cranberries, a Christmas favourite, to give it an extra kick and added antioxidants. Cranberries help your tummy tackle heavy complex foods that are difficult digest, making this the perfect dish for maintaining a healthy digestive system.

Serve alongside all of your favourite Christmas trimmings!

Whole Roasted Cauliflower and Cranberries (VE, GF)

Serves 4
Prep time: 15 minutes
Cooking time: 1 hour 20 minutes



  • 3 garlic cloves, peeled
  • A handful of fresh sage
  • A handful of fresh thyme
  • 1 tsp ground nutmeg
  • 1 tsp all spice
  • 3 tbsp olive oil
  • Salt and pepper to season
  • Juice of 1 lemon
  • 60g fresh cranberries
  • 1 tbsp maple syrup
  • A handful of fresh parsley, roughly chopped
  • 1 tbsp tahini


  1. Pre-heat your oven to 190 degrees C.
  2. Bash together the garlic cloves, sage, most of the thyme, nutmeg and all spice in a pestle and mortar until it forms a rough paste. Mix in 2 tbsp olive oil and a pinch of salt and pepper.
  3. Prepare your cauliflower: remove the outer leaves and rub the florets all over with your paste. Place in a small baking tray or casserole dish, pour over the lemon juice and cover with tin foil. Cook in the oven for around 1 hour, or until tender.
  4. Meanwhile, make the tahini sauce. Mix together 1 tbsp tahini with 1 tbsp olive oil and 2 tbsp water and set aside.
  5. Prepare your cranberries: put them in a bowl with the maple syrup and 2 tbsp water, making sure they’re completely coated.
  6. Once the cauliflower is tender, add the cranberries to the baking dish with the remaining sprigs of thyme and return to the oven uncovered for a further 20 minutes.
  7. When the cauliflower is ready, remove from the oven, top with fresh parsley, drizzle with the tahini sauce and carve up! Serve with the cranberries on the side.

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