Can you roast different colors of cauliflower?

Yes, you can roast yellow, orange, or purple cauliflowers, but keep in mind that the color will soften and change as it cooks.

Does the size of the cauliflower head matter?

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.

Should you serve roasted cauliflower with a sauce?

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.

Whole Roasted Cauliflower

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
1/2 teaspoon garlic powder
1/2 teaspoon paprika
1/2 teaspoon Italian seasoning
1/4 teaspoon salt
1/4 teaspoon ground black pepper
2 tablespoons butter, melted
2 tablespoons Parmesan cheese, grated (plus more for garnish)
fresh parsley, chopped (for garnish)

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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