This Whole Roasted Cauliflower – Coconut Lime Hot Sauce recipe post is part of the Serious Foodie Blogger Recipe Challenge. Samples were provided as part of this contest.

Whole Roasted Cauliflower

Looking for a vegetarian appetizer or side dish that will wow the crowd? My Whole Roasted Cauliflower – Coconut Lime Hot Sauce featuring Serious Foodie sauces turns boring, bland cauliflower into a global sensation.

I am a big fan of global flavors. A simple way to expose yourself to other regions, cultures and different parts of the world is through food. I love to travel, but today I am satisfying my wanderlust through food. I have cooked dishes from various destinations as a way to bring a little taste of travel into my home.

Are you a Serious Foodie?

Recently, I learned about this company called Serious Foodie. Serious Foodie started as a travel blog and evolved into a globally-inspired brand featuring sauces, marinades, and spice rubs. You can learn more about Serious Foodie by visiting their website, on Facebook, Instagram or Twitter.

Whole Roasted Cauliflower – Coconut Lime Hot Sauce

For this Whole Roasted Cauliflower – Coconut Lime Hot Sauce recipe, I channeled the flavors of Sri Lanka using Serious Foodie’s Coconut Lime Hot Sauce as my base. This traditional Sri Lankan sauce is made from coconut, shallots, dried whole chilies, lime juice, and salt. In Sri Lanka, it is mostly used as an accompaniment with rice and curries, but can be used with any meat, fish, or vegetable dish.


To begin, I prepped the cauliflower by rinsing and patting it dry. Next, I removed the outer leaves and cut off the bottom so it is flat. Be careful not to cut too as this recipe requires that the head of cauliflower stay fully in tact.

Whole Roasted Cauliflower

Then, I made the Coconut Lime Hot Sauce base that will coat the cauliflower before roasting. I combined one jar of Serious Foodie Sri Lanka Coconut Lime Hot Sauce with olive oil, crushed garlic, lime juice, garlic powder, onion powder, Serious Foodie Asian Fusion Sweet/Spicy Rub, soy sauce, sea salt and black pepper.

Whole Roasted Cauliflower

Once the sauce is prepped, the next step involves seasoning the cauliflower. Starting with the cauliflower head down (core side up), I brushed the cauliflower with the sauce before flipping over the coating the other (top) side of the cauliflower. A basting brush makes it easy to cover the cauliflower.

Whole Roasted Cauliflower

I then carefully placed the cauliflower in a dutch oven and drizzled any remaining sauce on top. Next, pour the vegetable broth in the bottom of the pan to help roast the cauliflower. Lastly, I covered the pan and baked it at 400 degrees for 45 minutes. Once the cauliflower was fully tender, I removed the cover and cooked it for 5 minutes more at 425 degrees to lightly brown the top.

Ready for the recipe?

Whole Roasted Cauliflower – Coconut Lime Hot Sauce

Prep Time10 minutes
Cook Time45 minutes
Course: Appetizer
Servings: 4


  • 1/3 cup olive oil
  • 1 jar Serious Foodie Sri Lanka Coconut Lime Hot Sauce
  • 1 TBSP garlic crushed
  • 1/2 lime juiced
  • 1/2 TSP Serious Foodie Asian Sweet/Spicy Rub
  • 1/2 TSP garlic powder
  • 1/2 TSP onion powder
  • 2 dashes soy sauce
  • pinch salt and pepper
  • 1/3 cup vegetable broth
  • chopped cilantro for garnish optional
  • crushed peanuts for garnish optional
  • lime wedges to serve optional


  • Preheat oven to 400 degrees.
  • Rinse the cauliflower head and pat dry. Remove the outer leaves and stem. Create a flat base but be sure head stays in tact.
  • In a small bowl, combine Serious Foodie Sri Lanka Coconut Lime Hot Sauce, crushed garlic, lime juice, spice rub, garlic powder, onion powder, salt, pepper, and soy sauce in a bowl.
  • Place the prepped cauliflower in a bowl (core up) and brush with sauce. Flip over and brush top part with sauce. Carefully plan to dutch oven or baking pan and drizzle any remaining sauce on top. Use a basting brush to fully coat.
  • Pour vegetable broth into the bottom of the roasting pan.
  • Cover the bake for 40 minutes or until tender. Increase heat to 425 degrees, remove cover and bake for an additional 5 minutes to brown.
  • Once done, carefully remove cauliflower from pan. Drizzle with additional Coconut Lime Sauce and top with chopped cilantro and chopped peanuts. Serve warm with lime wedges.

To serve, carefully lift the whole roasted cauliflower and place on a serving platter. You can serve the cauliflower by cutting it into wedges, as if you were serving a piece of cake.

Whole Roasted Cauliflower

I garnished the cauliflower the a drizzling of the Sri Lanka Coconut Lime Hot Sauce, crushed peanuts, chopped cilantro and a squeeze of fresh lime.

Whole Roasted Cauliflower

If you are looking to transport your tastebuds, make my Whole Roasted Cauliflower – Coconut Lime Hot Sauce as the perfect starter for your next meal. Enjoy!

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