Hmmm…whole roasted cauliflower. I find that this recipe turns even cauliflower haters into fans. So what makes this cauliflower “cheesy” but dairy-free you may be wondering? No, I did not use fake or imitation cheese (yucky). I used nutritional yeast, which is a healthy alternative to cheese that has a delicious cheese flavor. Roasted cauliflower in a "cheesy" marinade makes a perfect side or snack if you're avoiding grains or just love deliciousness. This whole roasted cauliflower recipe will blow your mind, cheese lover or not. Make it for a family dinner or just yourself. Either way, you've gotta try it!

‘Cheesy’ Whole Roasted Cauliflower [Vegan, Gluten-Free]

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Cooking Time



  • 1 head cauliflower
  • 1 tablespoon olive oil
  • 1/2 cup nutritional yeast
  • 2 tablespoon of water (more if mixture is too dry)
  • 1 teaspoon garam masala spice mix
  • 1/2 teaspoon coarse salt
  • 1/4 teaspoon ground turmeric
  • 1/8 teaspoon ground cayenne pepper (more or less to taste)
  • 1/8 teaspoon ground black pepper


  1. Preheat the oven to 400° and lightly grease a small baking sheet with vegetable oil. Set aside.
  2. Trim the base of the cauliflower to remove any green leaves and the woody stem.
  3. In a medium bowl, combine the oil, water, nutritional yeast, and all spices, salt, and pepper.
  4. Dunk the cauliflower into the bowl and use a brush or your hands to smear the marinade evenly over its surface.
  5. Place the cauliflower on the prepared baking sheet and roast until the surface is dry and lightly browned, 30 to 40 minutes. The marinade will make a crust on the surface of the cauliflower.
  6. Let the cauliflower cool for 10 minutes before cutting it into wedges and serving alongside a big green salad.

Nutritional Information

Total Calories: 423 | Total Carbs: 46 g | Total Fat: 15 g | Total Protein: 27 g | Total Sodium: 253 g | Total Sugar: 14 g (Per Serving) Calories: 106 | Carbs: 12 g | Fat: 4 g | Protein: 7 g | Sodium: 63 g | Sugar: 4 g Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.


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