A whole baked cauliflower is impressive on the dining room table and I will show you exactly how you can make it not only look good, but taste delicious. The creamy yoghurt herb sauce seeps into the cauliflower head and acts as a dressing when served. So if you're after an easy whole baked cauliflower recipe for your next dinner party, then look no further.


I make this whole roasted cauliflower head recipe as a vegetarian alternative to meat dishes when entertaining. It's got a smoky flavour and because it's been roasted in the oven for a long time, it is ridiculously flavourful. Plus, there's the benefit that you don't have to cut it before cooking and make a huge mess of the florets on the countertop.
Christmas is coming up super soon and you're looking for a vegetarian Christmas dish, this is one you have to try! I've also got suggestions on how to make this whole baked cauliflower with creamy herb sauce vegan.
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Whole roasted cauliflower with creamy yoghurt herb sauce ingredients
Large cauliflower. Up to you how large you want to go. But, remove the leaves.
Greek yoghurt. Use plain greek yoghurt or a plain yoghurt substitute. You can substitute this for a vegan yoghurt alternative as well such as coconut or oat.
Garlic cloves. Essential to boost the flavour. I recommend 4 cloves, but you can measure this with your heart.
Lemon juice. Essential for a balance and zing.

Herbs. I use a combination of thyme, rosemary and paprika. You can mix-and-match these to suit your flavour profile. I recommend some combination of herbs, and a hint of spice (which is subtle from the paprika).
Maple syrup. Helps balance the citrus and herbs in the creamy yoghurt herb sauce.
How to make whole baked cauliflower
There's a couple of tips & tricks to making a whole baked cauliflower in oven the perfect texture. If you undercook, it ends up wiry and hard to chew, if you overcook, it's too soft and mushy and won't hold its shape for long.
I've tried a couple of different ways before, and I think I've mastered it with this one!
- Prepare herb yoghurt sauce
Wash whole cauliflower, remove leaves, and place in a dutch oven or large (and deep) baking tray.
Combine the creamy yoghurt herb sauce ingredients and rub ¼ of the mixture on the cauliflower. Make sure to flip the cauliflower upside down and coat the underside. Turn right side up and add 1 cup of water to the bottom of the dutch oven or baking tray. - Bake whole cauliflower in oven
Bake whole cauliflower head in the oven for 15 minutes @210C, remove, add another ¼ of the dressing, then add the lid on and bake for a further 60-75 minutes (depending on size) @180C or until golden brown and slightly soft (it shouldn’t be mushy).
Remove and allow to rest for 5-10 minutes. - Serve
Heat microwave rice according to packet instructions and spread on a large plate.
Place cauliflower on top of the rice then pour the rest of the creamy herb yoghurt mixture on top. Add parsley and pomegranate seeds. Serve.
Whole head cauliflower baked with creamy yoghurt dressing FAQs
I like to bake my whole head cauliflower on two different temperatures. I bake it at 210C for the first 15 minutes and then drop it to 180C for the main portion of the cook.
The first part is done without the lid to get some heat into the yoghurt sauce, which helps the cauliflower head continue to bake once you lower the heat and add the lid.
Yes. All you have to do is substitute the Greek yoghurt for a vegan variety.
A whole baked cauliflower will last in an airtight container in the fridge for about 4-5 days. You may find that it declines in texture fractionally because of the yoghurt sauce. I would recommend keeping the leftover sauce in a separate dressing container and adding it when heating up the cauliflower to help it keep its texture.
Need more vegetable dish ideas for Christmas?
You can make this whole baked head cauliflower as your showstopper Christmas recipe, and pair it with Honey Roasted Carrots with Carrot Top Pesto, a Potato Salad and even a Christmas Wreath Salad.



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Recipe

Easy Whole Baked Cauliflower with creamy yoghurt herb sauce recipe
Ingredients
- 1 Large cauliflower leaves removed
- 250 g Microwave wild rice See Note 1
- ¾ cup Pomegranate seeds garnish (See Note 2)
- ¼ cup Parsley garnish
Sauce
- 1 cup Greek yoghurt See Note 3
- 4 cloves Garlic cloves crushed
- 1 Lemon juice & zest
- 2 tablespoon Dried thyme
- 2 tablespoon Dried rosemary
- 1 teaspoon Paprika
- 2 tablespoon Maple syrup
Instructions
- Wash whole cauliflower, remove leaves, and place in a dutch oven or large (and deep) baking tray.
- Combine the creamy yoghurt herb sauce ingredients and rub ¼ of the mixture on the cauliflower. Make sure to flip the cauliflower upside down and coat the underside. Turn right side up and add 1 cup of water to the bottom of the dutch oven or baking tray.
- Bake whole cauliflower head in the oven for 15 minutes @210C, remove, add another ¼ of the dressing, then add the lid on and bake for a further 60-75 minutes (depending on size) @180C or until golden brown and slightly soft (it shouldn’t be mushy).
- Remove and allow to rest for 5-10 minutes.
- Heat microwave rice according to packet instructions and spread on a large plate.
- Place cauliflower on top of the rice then pour the rest of the creamy herb yoghurt mixture on top. Add parsley and pomegranate seeds. Serve.
Notes
You can use any variety of microwave rice (or make it fresh yourself). I like the wild rice as it provides a good contrast of colour against the white of the cauliflower. Note 2 (Pomegranate seeds)
I usually opt for the frozen variety of seeds. It's cheaper and you don't have to remove them from the fruit. However, you can definitely use the fresh variety if you wish. Note 3 (Greek Yoghurt)
Make sure it's plain greek yoghurt. You can substitute for another plain yoghurt, or a vegan alternative such as coconut or oat.
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