Whole Roasted Cauliflower is the vegetarian centerpiece you didn't know you needed. Roasting a whole head of cauliflower at once allows the seasonings to turn into a flavorful crust on the outside and wicks that flavor deep inside, transforming the florets into soft, tender morsels infused with butter and melted Parmesan. The best part? It's mostly hands-off, so you can work on the rest of your meal while it bakes away. Game-changer!
Cauliflower's heyday might have passed, but the humble cauliflower still has a few tricks up its sleeve. Roasting an entire head of cauliflower is so simple, looks gorgeous, and results in the most perfect, tender, mouthwatering cauliflower you've ever tasted. This isn't the soggy steamed cauliflower you grew up with! This is grown-up cauliflower, and it's easily the best way to serve this simple veggie.
Why You'll Love This Whole Roasted Cauliflower Recipe
- Naturally low carb. Whether you're trying to eat fewer carbs or just want to add more veggies to your diet, this recipe is a great choice and you won't miss the extra carbs one bit!
- Dinner party perfection. Bringing out an entire roasted cauliflower coated with melted butter, herbs, and parmesan, is easily the most decadent way to serve this simple veggie. It's a show-stopping, eye-catching presentation and always gets rave reviews. Plus, it's hearty enough to be served as main dish or a side dish!
- Super easy recipe. At the end of the day, most of us are looking for easy, delicious recipes that our families will enjoy and that don't break the bank. This recipe relies on simple ingredients, like oil and spices, and just a few minutes of prep. It's the perfect balance of easy, affordable, and delicious.
Ingredient Notes
To make this delicious Whole Roasted Cauliflower, you will need the following ingredients (full measurements in recipe card below):
- whole cauliflower - washed well with the stem and outer leaves removed. Be sure to use a firm, fresh cauliflower without any brown spots.
- avocado oil - to help the spices adhere to the cauliflower.
- seasonings - combine garlic powder, paprika, Italian seasoning, sea salt, and ground black pepper for a balanced flavor.
- melted butter - to brush over the cauliflower after roasting.
- Parmesan cheese - grated and baked over the cauliflower for a nutty, cheesy flavor.
- fresh parsley - chopped, for garnish.
You will also need measuring cups and spoons, large baking sheet, mixing bowl, and aluminum foil.
How to Make the Best Whole Roasted Cauliflower
- Make seasoning. In a small mixing bowl, combine oil, garlic powder, paprika, Italian seasoning, salt, and pepper. Mix well.
- Season. Place the whole cauliflower on a large baking sheet or casserole dish. Brush the seasoning over the entire cauliflower head.
- Bake. Cover loosely with foil and bake in a 400 F preheated oven until tender, about 40-45 minutes.
- Add cheese. Remove the cauliflower from the oven. Brush with melted butter and sprinkle with Parmesan cheese. Return to the oven and continue to bake uncovered for 15 minutes until golden brown.
- Serve. Slice and serve with a sprinkle of parsley and a little Parmesan cheese on top, if desired.
Recipe Variations
- Adjust the spices. There are so many ways to tweak the flavor! Add a smoky element by using smoked paprika or add a little Dijon mustard to the seasonings for a bold brightness. For extra heat, add some red pepper flakes or chili powder. Grate some fresh lemon zest or squeeze lemon wedges over the cauliflower right before serving for extra brightness.
- Cut wedges. If you don't want to roast the whole thing at once or need to speed up the cooking time, cut the cauliflower head into 4 wedges. Coat and roast like normal, but you can reduce the cooking time significantly.
- Garnish with a sauce. Serve the roasted cauliflower with a drizzle of homemade basil pesto, chimichurri sauce, or a creamy tahini sauce to balance the warm, nutty flavor.
How to Serve
This Whole Roasted Cauliflower is delicious served on its own, or paired with some of my favorite soups, salads, and sides including:
- Tuscan White Bean Soup
- Quinoa Spinach Power Salad
- Balsamic Roasted Carrots
- Lemon Chickpea Orzo Soup
- Roasted Shallots
- Wild Rice Pilaf
Recipe Tips and Tricks
- Rotate and cut. Part of the secret to this recipe is removing the stem without destroying the structure and causing the cauliflower head to fall apart. You'll need a sharp knife. Insert the tip at an angle from the outer edge of the bottom of the stem, then gently saw and rotate the cauliflower to remove the core.
- Season all sides. Don't focus on just the top of the cauliflower. Flip the cauliflower upside down and season around the little stems of the florets to help the flavor seep deep inside.
- Preheat the oven. To develop a nice crust, you need a nice, hot oven and plenty of oil on the outside of the cauliflower. This will help crisp up the outside and develop the best texture. Otherwise, the cauliflower can end up turning soggy.
Storing and Freezing Instructions
How to Store
Store any leftovers in an airtight container in the fridge for 3-4 days. It's easiest to cut the whole roasted cauliflower into steaks or slices to fit them into your containers.
How to Reheat
The quickest method is to microwave the leftovers for a couple of minutes, but you'll get the best flavor baking the leftovers in the oven at 350 F or warming them in a skillet.
How to Freeze
Leftover roasted cauliflower can be frozen for later, but bear in mind it will be softer and soggier. Simply transfer to a freezer-safe container and freeze solid, then thaw in the fridge and reheat.
FAQ
Yes, you can roast yellow, orange, or purple cauliflowers, but keep in mind that the color will soften and change as it cooks.
Yes, there are so many different sizes of cauliflower out there. Smaller heads will cook faster and larger ones will require additional cooking time. It's best to check that the cauliflower is fork tender instead of relying on the time. Be careful not to overcook, as the cauliflower can become mushy.
You can, but I prefer to top the cauliflower with melted butter and parmesan, then pop it back in the oven. The cheese adds a crispy, nutty, salty flavor and the butter seeps into the roasted whole cauliflower. If you want to serve it with an herb sauce or a creamy sauce, feel free to skip the parmesan step.
More Cauliflower Recipes
- Mashed Cauliflower
- Cauliflower Mac and Cheese
- Cauliflower Tots
- Creamy Garlic Cauliflower Soup
- Air Fryer Cauliflower Bites
- Cauliflower Tacos
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Recipe
Whole Roasted Cauliflower
- Total Time: 1 hour
- Yield: 4-6 servings
- Diet: Vegetarian
Description
Whole Roasted Cauliflower is the vegetarian centerpiece you didn't know you needed. Roasting a whole head of cauliflower at once allows the seasonings to turn into a flavorful crust on the outside and wicks that flavor deep inside, transforming the florets into soft, tender morsels infused with butter and melted Parmesan. The best part? It's mostly hands-off, so you can work on the rest of your meal while it bakes away. Game-changer!
Ingredients
- 1 medium whole cauliflower, stem and leaves removed
- 2 tablespoons avocado oil
- ½ teaspoon garlic powder
- ½ teaspoon paprika
- ½ teaspoon Italian seasoning
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
- 2 tablespoons butter, melted
- 2 tablespoons Parmesan cheese, grated (plus more for garnish)
- fresh parsley, chopped (for garnish)
Instructions
- Preheat oven to 400F. Place the whole cauliflower on a large baking sheet or casserole dish.
- In a small mixing bowl, combine oil, garlic powder, paprika, Italian seasoning, salt, and pepper.
- Mix well and brush the seasoning over the entire cauliflower head.
- Cover loosely with foil and bake until tender, about 40-45 minutes.
- Remove the cauliflower from the oven. Brush with melted butter and sprinkle with Parmesan cheese. Return to the oven and continue to bake uncovered for 15 minutes until golden brown.
- Slice and serve with a sprinkle of parsley and a little Parmesan cheese on top, if desired.
Notes
How to store: Store any leftovers in an airtight container in the fridge for 3-4 days. It's easiest to cut the whole roasted cauliflower into steaks or slices to fit them into your containers.
How to reheat: The quickest method is to microwave the leftovers for a couple of minutes, but you'll get the best flavor baking the leftovers in the oven at 350 F or warming them in a skillet.
How to freeze: Leftover roasted cauliflower can be frozen for later, but bear in mind it will be softer and soggier. Simply transfer to a freezer-safe container and freeze solid, then thaw in the fridge and reheat.
- Prep Time: 5 minutes
- Cook Time: 55 minutes
- Category: Main
- Method: Bake
- Cuisine: American
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