This Roasted Cauliflower recipe a healthy holiday side dish that everyone will love!
I make this oven-baked cauliflower recipe all the time at home because it’s intensely flavorful and satisfying! It starts with fresh cauliflower, seasoned with rosemary, garlic, and oregano, and then baked until golden brown and crispy around the edges.
That’s delicious on its own but we’re not stopping there! The roasted cauliflower is then accompanied by crunchy pistachios and tart cranberries, and served with a silky cashew cream sauce.
The result is a healthy veggie side dish that is dynamic, flavorful and festive. Aka absolutely perfect for a holiday dinner!
How to Roast Cauliflower
The full recipe in on the recipe card below, but here’s a quick overview to show you how it works:
- Start by pre-heating the oven to 400 degrees. Then pat the cauliflower with a clean cloth to remove any excess water and break it into large florets (about 2-bite sized.) Use a pairing knife to cut larger pieces if needed.
- Place the florets on a cookie sheet. Tip: You’ll want to use a cookie sheet rather than a pan with high sides or a casserole dish, because the low sides of a cookie sheet will allow for more air to circulate around the florets – and this will help the cauliflower brown (aka become very flavorful!) Season with rosemary, garlic, oregano, olive oil, salt and pepper (all measurements are listed below) and rub the spices into the cauliflower.
- Spread the seasoned florets into an even layer and bake for 25 minutes. Then add to handfuls of pistachios and bake for 5 more minutes.
- While the cauliflower is cooking, make the simple vinaigrette and cashew cream sauce as directed below, and then remove the cauliflower from the oven. Add 2 handfuls of dried cranberries and drizzle on the vinaigrette. Toss well and then pour the cashew cream sauce onto a pretty serving plate. Pile the roasted cauliflower on top and finish with a sprinkle of fresh parsley. Enjoy!
Tips for Success
- When breaking the cauliflower into florets, try to aim for similar sized pieces. If some are teeny tiny, and others are fairly large, it won’t cook evenly.
- Make sure the cauliflower is clean and dry before seasoning and roasting. This will help the seasoning to adhere to the florets and it will prevent the veggie from steaming in the oven. We want it to roast and caramelize as it bakes, so make sure it’s dry going in.
- When cooking, it’s a good idea to start with the thing that takes the longest and work backwards from there. In this case, the cashews need to soak for about 20-30 minutes so pour some boiling water over them before you get starter roasted the cauliflower. This will allow them soften and become super creamy when we make the sauce.
What to Serve with Roasted Cauliflower
I love serving this recipe with my Vegan Meatloaf or Lentil Meatloaf and a zesty green salad. It’s also delicious with the “Chicken” Roasted Tempeh and Rice Pilaf I made in this video.
If you prepping for the holidays and want more veggie sides, try these Restaurant-Style Brussel Sprouts or this Maple Roasted Carrots with Whipped Feta recipe! Both are truly delicious and always a hit!
Hungry for more Cauliflower Recipes?
Try these delicious, vegan-friendly cauliflower recipes!
- Shawarma Cauliflower Kale Salad
- Healthy Twice Baked Potatoes
- Everything Bagel Breakfast Burrito Boats
Rosemary Roasted Cauliflower with Pistachios, Cranberries, and Cashew Cream
Ingredients
- 5 cups cauliflower florets
- 3 tbsp olive oil
- 1 tbsp dried rosemary
- 1 tsp dried oregano
- ¾ tsp garlic granules
- ½ tsp kosher salt
- ½ tsp black pepper
- 2 handfuls salted pistachios
- 2 handfuls dried cranberries
- 1 handful freshly chopped parsley for serving
Dressing
- 1½ tbsp olive oil
- 1 tbsp lemon juice
- 1 tbsp maple
- ⅛ tsp kosher salt
Cashew Cream
- ½ cup raw cashews
- ¾ cup almond milk
- 1 tbsp nutritional yeast
- ¼ tsp onion granules
- ¼ tsp kosher salt
- ⅛ tsp cayenne pepper
Instructions
Prep
- Place the cashews in a heat-safe bowl. Then pour boiling water into the bowl until the water line is about 1/2 inch above the cashews and set aside.
- Next, preheat the oven to 400 degrees, and then clean and dry the cauliflower, patting it down with a clean cloth to ensure it's nice and dry. Then break the cauliflower in to 2-bite sized florets and place on a cookie sheet.
- Finish prepping by roughly chopping the pistachios and parsley and set them aside separately.
Roast the Cauliflower
- Next season the cauliflower with olive oil, rosemary, oregano, garlic granules, salt, and pepper. Toss well to coat, and massage each floret so that it's evenly seasoned. Place the cookie sheet in the oven and bake for 25 minutes.
- Then remove the cauliflower from the oven and add the chopped pistachios to the tray. Toss to combine and bake for another 5 minutes.
Make the Dressing
- Place the olive oil, lemon juice, maple syrup, and salt in a bowl and whisk to combine.
- Then remove the cauliflower from the oven and add the dried cranberries. Pour the dressing on top and add half of the chopped parsley. Mix well.
Make The Cashew Cream
- Drain the water from the cashews and add them to a blender with the almond milk, nutritional yeast, onion granules, salt, and cayenne pepper. Blend for 30 seconds or until very smooth and creamy.
Serve
- Pour half of the cashew cream onto a pretty serving plate and pile the cauliflower on top. Drizzle with the remaining sauce and sprinkle with the rest of the chopped parsley. Enjoy!
Hey! I’m Nicole and I make practical vegan recipes for REAL life. I cook with simple, easy to find ingredients and I’m passionate about creating delicious plant-based meals that everyone will love!
I hope you enjoy my recipes and videos :) Happy Cooking!
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I made this as a side dish for my family and they all loved it! The combination of different flavors and textures is wonderful. I plan to make this many times in the future.
Author
Yay! I’m so happy you and your family liked it Lenora! Thanks for letting me know ❤️