This Sticky Teriyaki + Maple Whole Roasted Cauliflower is like no other Thanksgiving dinner centerpiece that comes completely vegan, gluten-free, and delicious. A healthy and easy way to indulge in a flavorful dish without missing traditional meat dishes during the holidays.
Preheat oven to 375 degrees Fahrenheit. Line a baking pan with parchment paper.
Season cauliflower with sea salt, black pepper, paprika, garlic, and butter, rubbing everything in until well coated.
Place cauliflower onto prepared baking pan and cover entirely with foil.
Bake for 30 minutes.
Make teriyaki maple glaze in the meantime.
Then remove foil and brush teriyaki maple glaze until entire cauliflower before returning it to the oven (uncovered) for another 15 minutes, until glaze thickens.
Once the tops of cauliflower have browned, remove it from the oven and sprinkle with sesame seeds.
STORAGE: Cauliflower is best when served immediately and consumed. However, leftovers can be stored in an air-tight container in the refrigerator for 1-2 days.