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A fork splitting a roasted head of breaded cauliflower on a plate.

Whole Roasted Cauliflower with Fish Sauce Vinaigrette

  • Author: Nicole Gaffney (
  • Prep Time: 15 minutes
  • Cook Time: 90 minutes
  • Total Time: 1 hour 45 minutes
  • Yield: 4 servings 1x
  • Category: main dish
  • Method: oven
  • Cuisine: american


This Whole Roasted Cauliflower with Fish Sauce Vinaigrette is a flavorful vegetarian man dish. It’s served with a vibrant Southeast Asian inspired sauce and lots of fresh herbs.


  • 1 whole head cauliflower, cored and leaves removed
  • 2 tablespoons grapeseed oil (substitute vegetable or canola oil)
  • 1/4 cup Asian fish sauce
  • 1/4 cup water
  • 1/4 cup sugar
  • 2 tablespoons unseasoned rice or plain white vinegar
  • 1 lime, juiced (about 2 tablespoons)
  • 2 teaspoons Sambal Oelek or 1 thai chile, minced
  • 1 garlic clove, minced
  • 3 tablespoons roughly chopped fresh mint
  • 2 tablespoons roughly chopped fresh cilantro


  1. Preheat the oven to 425 degrees. Pat the cauliflower very dry, then rub the outside with oil, being sure to thoroughly coat every nook and cranny. Place the cauliflower on a lined sheet pan and bake in the oven, basting occasionally, for about 90 minutes or until deep golden brown outside.
  2. While the cauliflower is roasting, make the vinaigrette: Combine the fish sauce, water sugar, vinegar, lime juice, Sambal and garlic and whisk until sugar is dissolved. Stir in the mint and cilantro.
  3. When the cauliflower is finished cooking, remove on to a serving plate and serve the sauce on the side so it stays crisp. Garnish with more mint and cilantro and serve.


  • This fish sauce vinaigrette is good on just about anything. Make extra!

Keywords: vegetarian meals, roasted cauliflower, fish sauce, vinaigrette