Marinated Whole Roasted Cauliflower

Marinated Whole Roasted Cauliflower

This vegan main dish is sure to be an Easter weekend showstopper. North African harissa paste adds a rich flavour profile and is perfectly paired with tender roasted garlic. Vibrant pops of pomegranate and herbs add freshness to this colourful Springtime dish.

Prep Time: 15 minutes
Cook Time: 1 hour 10 minutes
Total Time: 1 hour 25 minutes
Serves: 4 to 6


Roasted Garlic:

  • 1 head garlic
  • 2 tbsp (30 mL) melted Crystal Margarine, divided
  • Pinch salt
  • Pinch black pepper

Roasted Cauliflower:

  • 1 large head cauliflower
  • 1/2 cup (125 mL) melted Crystal Margarine
  • 2 tbsp (30 mL) harissa paste
  • 2 tsp (10 mL) smoked paprika
  • 2 tsp (10 mL) chopped fresh thyme
  • 1 1/2 tsp (7 mL) salt, divided
  • 1/2 tsp (2 mL) black pepper

Tahini Drizzle:

  • 1/3 cup (75 mL) tahini
  • 1 tbsp (15 mL) liquid honey
  • 1 tbsp (15 mL) freshly squeezed lemon juice
  • 1/2 tsp (2 mL) salt
  • 1/2 tsp (2 mL) black pepper


  • 3 tbsp (45 mL) pomegranate arils
  • 1 tbsp (15 mL) chopped fresh chives
  • 1 tbsp (15 mL) chopped fresh parsley

Marinated Whole Roasted Cauliflower Directions:

  1. Roasted Garlic: Preheat oven to 400°F (200°C).
  2. Slice off 1/2 inch (1 cm) from top of garlic head to expose cloves. Remove some of the papery outer layers of garlic skin and place garlic head, cut side up, on large piece of foil. Spoon 1 tbsp (15 mL) margarine over top. Season with salt and pepper. Wrap foil around garlic to create a secure bundle.
  3. Roast garlic for 35 to 40 minutes or until very tender and cloves are golden brown and fragrant. Set aside until cool enough to handle.
  4. In small bowl, squeeze garlic cloves from head. Add remaining margarine and mash with fork until combined; set aside.
  5. Roasted Cauliflower: Increase oven to 425°F (220°C).
  6. Trim stem from cauliflower to create a flat base and place on parchment paper–lined baking sheet.
  7. In another small bowl, stir together margarine, harissa paste, paprika, thyme, 1 tsp (5 mL) salt and pepper. Brush mixture evenly over cauliflower.
  8. Roast for 30 to 35 minutes or until tender and cooked through. Increase oven to broil and broil for 3 to 5 minutes or until lightly charred. Season with remaining salt. Brush cauliflower with roasted garlic mixture.
  9. Tahini Drizzle: Meanwhile, in medium bowl, stir together tahini, honey, lemon juice, 1/4 cup (60 mL) water, salt and pepper.
  10. Assembly: Transfer roasted cauliflower to serving platter. Drizzle with half the tahini drizzle. Sprinkle with pomegranate, chives and parsley. Transfer remaining tahini drizzle to small bowl and serve alongside.