Whole Roasted Cauliflower (marinated in a Teriyaki/chili sauce)

©Alex Wolfe Photography

Easy peasy.  5 Ingredients.  45 minutes to make (most of which is inactive).  So really the question is...what's stopping you?  This dish can be served as the main event, or cut into wedges and served as a side or an appetizer.  Also, there is a TON of room for play here.  Playing in the kitchen is exactly how this bitch got invented in the first place.  So I encourage you to indulge your adventurous nature.  What's the worst that could happen?  Otherwise, follow the recipe below for a yumalicious addition to any meal:


One bottle of Island Teriyaki Sauce by Soy Vay (available at most supermarkets or you can order it on amazon.  

One jar of Chili Garlic Sauce by Huy Fong Vietnamese Chili Garlic Sauce (findable in the Asian food section of your local grocery store, or again on amazon.

One large (preferably organic) head of Cauliflower

Almonds (finely diced)

Olive or vegetable oil to grease the pan


Preheat your oven to 425.  Lightly grease a square (or rectangular) baking dish with oil and set aside. Meanwhile, cut the bottom of the cauliflower head so that it is even and will stand straight in the dish.  Don't remove the leaves!  Believe it or not, once you marinate and cook 'em, the leaves are one of the tastiest most nutrient dense parts...

In a small bowl mix together half a bottle of Island Teriyaki, and two heaping tablespoons of Chili Garlic Sauce (or really as much as you want...this is a good time to taste test to your desired level of spiciness). Then add two tablespoons of Olive Oil.  Mix well.

Place the cauliflower head in the baking dish and pour the marinade on top, making sure it's completely covered.  Use a brush or a baster to keep marinating whatever dripped to the bottom. 

©Alex Wolfe Photography

A tip:  If you're gonna spend any time on this recipe, let it be during this part.  Keep brushing the marinade at the bottom of the pan onto and in the crevices of the cauliflower to ensure it is completely saturated.

It's time for the oven!  Bake until the top is browned (but not super burnt, a little crispy in places is okay) and a knife easily cuts through, about 45 minutes.  Baste periodically with sauce from the pan.  

©Alex Wolfe Photography

If you have a hand chopper or a food processor that will make this part go much faster, thus making your life easier, and ensuring you don't lose a finger.  Or you can do it the old fashion way, just be careful you wild one!  After you finish chopping, transfer nuts to an un-greased pan and "toast" over low heat for several minutes.  You can either add the nuts to the top of the whole cauliflower if serving as a main dish, or if you decide to cut into wedges you can add the nuts on top of the cut pieces as well!  The almonds are imperative for the finishing taste and texture profile of this dish, so don't skip it unless you have no nuts in the house and there's a snow storm outside : )

©Alex Wolfe Photography