Recipe Overview
Why you’ll love it: A whole roasted cauliflower is quite dramatic, a little unusual, and a fun alternative to the usual veggie side dishes. Enjoy it as is or dress it up with a flavorful sauce or garnish.
How long it takes: 10 minutes to prep, 1 hour to bake
Equipment you’ll need: silicone basting brush, Dutch oven or baking dish
Servings: 4
Vegetables and I go way back and we’re pretty tight—BFFs, even. I’m all about making them the star of the show, and this whole roasted cauliflower recipe does just that.
Why roast a whole cauliflower? The outside of the cauliflower gets irresistibly crispy. The inside is soft and practically melts in your mouth because a whole cauliflower, as opposed to smaller florets, traps steam as it roasts in the oven. Garnish it with fresh herbs, sauce, or yes, bacon, and you’ll never look at cauliflower the same way again!
A Whole Roasted Cauliflower
The easiest way to roast cauliflower. There’s no cutting or breaking your cauliflower into florets, not that it’s so hard to do that. It’s just kind of fun to pop the whole head of cauliflower in the oven and let the magic happen. It may look a little daunting but truthfully, it’s really very easy.
So delicious. The contrasting textures and nutty flavor of roasted cauliflower make this recipe a real treat—yep, that’s right, I said cauliflower is a TREAT!
Versatile. Make it a main dish for vegetarians and a side dish for everyone else; serve it as an easy weeknight side or a show-stopping holiday dish. A whole roasted cauliflower doesn’t necessarily have to be an accompaniment like air fryer cauliflower or cauliflower rice; it can be the main event. Side dish or entrée, this whole roasted cauliflower does it all! Roasted cauliflower adapts well to a variety of seasoning, sauces, or garnishes, too.
Ingredient Notes
- Cauliflower: Look for tightly packed, firm white florets without any gray or brown mushy spots. Cauliflower heads are usually 1 ½ to 2 pounds; if they are much smaller or much larger, you may have adjust the cooking time a bit.
- Olive oil: The olive oil adds flavor and helps the outside of the cauliflower get crispy and browned.
- Garlic: Roasting manages to both deepen and mellow the garlic flavor, making it toasty and delicious.
- Paprika: Paprika adds a nice color and earthy flavor. You can also used smoked paprika for an element of smokiness.
- Kosher salt and black pepper: I prefer coarsely ground black pepper for stronger flavor.
- Grated Parmesan cheese: You’ll love the way the grated Parmesan is the crowning touch. It browns lightly on top of the cauliflower head and gives the “crust” a nice cheese flavor.
- Fresh parsley: I like the pop of freshness and color that fresh chopped parsley adds as an optional garnish.
Recipe Tip
You’ll need a Dutch oven that comfortably fits the cauliflower. I find that a 4 quart Dutch oven works perfectly. If you don’t have a Dutch oven, you can use a roasting pan or baking dish; cover it with foil and create a tight seal along the edges to trap in the steam. Try to loosely tent the top of the cauliflower so it has a little breathing room.
How to Make Whole Roasted Cauliflower
Prep the cauliflower. Start preheating your oven to 375°F. Rinse the cauliflower well, then trim the outer leaves and the bottom stem. Don’t core the cauliflower; you’ll need it to hold the cauliflower together. The core gets very tender and edible. If there are any gray or brownish spots on the surface of the florets, you can remove them with a paring knife.
Mix the oil and seasonings. Whisk the olive oil, garlic, paprika, salt, and black pepper in a small bowl.
Assemble. Set the cauliflower in a Dutch oven and brush it with the seasoned oil on all sides, including the bottom. I usually begin by setting the cauliflower upside down in the pan and brushing the oil on the bottom side, then flipping it over and brushing the top. Be sure to use all the seasoned oil; try to get it into all the nooks and crannies as much as possible.
Pour two tablespoons of water into the bottom of the pan. The water helps steam the cauliflower and will mostly evaporate by the time the cauliflower is roasted. Place the lid on the Dutch oven or cover it with foil if the cauliflower is too large for the lid to fit on. The cauliflower does settle down a bit as it roasts.
Roast. Bake the cauliflower for 45 minutes. Baste it with the liquid at the bottom of the Dutch oven, then sprinkle on the Parmesan cheese, patting it lightly with your fingers to help adhere. Roast uncovered for 15 more minutes, or until a knife slips easily into the stem of the cauliflower and the outside is golden brown.
Finish. Add the parsley, if you’re using it, and drizzle the pan juices with the roasted bits of garlic over the top, if desired. Cut the whole roasted cauliflower into wedges or steaks, then serve.
Seasonings and Toppings
- Tahini sauce. Skip the Parmesan and serve the whole roasted cauliflower with tahini sauce, a simple sauce made with tahini (sesame paste), garlic, and lemon juice. You can either spoon it over the whole cauliflower on a platter, or onto individual portions after plating.
- Fresh lemon. A squeeze of fresh lemon juice adds a bright finishing touch to roasted cauliflower.
- Other spices. Swap the paprika for ground cumin, curry powder, chili powder, or a spice blend like seasoned salt. I sometimes use my all purpose seasoning which is perfect for any roasted vegetable.
- Fresh herbs. Aside from parsley, you can really use just about any herb in this recipe. Thyme, sage, rosemary, and chives would all work well with this whole roasted cauliflower recipe.
- Breadcrumbs. Mix homemade breadcrumbs (or panko) and olive oil with the Parmesan cheese before sprinkling it on top of the cauliflower for added texture and flavor.
- Chimichurri. Serve the roasted cauliflower with a side of chimichurri sauce (as pictured in photos) for an herbaceous accompaniment to dip the florets.
- Bacon. Add crumbled air fryer bacon or purchased bacon bits on top of the cauliflower after cutting and plating it.
- Pesto. Drizzle basil pesto on top of the cauliflower before serving for a bright basil flavor.
Serving Ideas
Chicken. Instant Pot chicken thighs or blackened chicken would both pair well with the flavors in this recipe.
Salmon. Cauliflower goes well with this simple broiled salmon recipe. The salmon only takes about 10 minutes under the broiler. Take the cauliflower out of the oven, and turn the broiler on. Cast iron Dutch ovens retain heat well so the cauliflower will stay warm.
Lentils, beans, grains. Lentil salad with grapes and feta would be excellent with whole roasted cauliflower, or serve it over puréed white beans or a yogurt sauce. Roasted mushroom risotto is an excellent base for wedges of whole roasted cauliflower.
Refrigerate: Store leftover roasted cauliflower in an airtight container for up to 3 to 4 days. I usually slice it before storing it. Although you can freeze this recipe, the texture and flavor will suffer, so I don’t recommend it.
To reheat: Cover the cauliflower in a pan or Dutch oven and bake at 350ºF until warmed through. You can also cut the cauliflower into smaller portions and heat them in the microwave or in a skillet on the stovetop with some of the pan juices.
More Cauliflower Recipes
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Ingredients
- 1 head cauliflower, 1 ½ to 2 pounds
- ¼ cup olive oil
- 3 cloves garlic, minced or pressed through garlic press
- 1 teaspoon paprika
- 1 teaspoon kosher salt, or to taste
- ¼ teaspoon coarse ground black pepper, or to taste
- 2 tablespoons water
- 2 tablespoons grated Parmesan cheese
- fresh parsley, chopped (optional, for garnish)
Instructions
- Preheat oven to 375°F.
- Wash the cauliflower and remove outer leaves from the cauliflower and trim the stem so that it sits flat.1 head cauliflower, 1 ½ to 2 pounds
- In a small bowl, mix together olive oil, garlic, paprika, salt, and black pepper.¼ cup olive oil, 3 cloves garlic, minced or pressed through garlic press, 1 teaspoon paprika, 1 teaspoon kosher salt, or to taste, ¼ teaspoon coarse ground black pepper, or to taste
- Place the cauliflower in a 4 qt. Dutch oven and brush the spice mixture evenly over the entire surface of the cauliflower, starting with the bottom, flipping it over, and brushing the top. Add 2 tablespoons of water to the pan.2 tablespoons water
- Cover with the lid of the Dutch oven, or cover tightly with foil. Bake covered for 45 minutes. Remove lid (or foil) and baste with the pan juices. Sprinkle with Parmesan cheese, patting to adhere. Bake uncovered for another 15 minutes or until cauliflower is tender and can be easily pierced with a knife.2 tablespoons grated Parmesan cheese
- Garnish the roasted cauliflower with chopped fresh parsley and pan juices, if desired. Slice into wedges and serve.fresh parsley, chopped
Notes
- If you don’t have a Dutch oven, the cauliflower can be roasted in a casserole dish or baking pan. Cover with foil, sealing the edges tightly with foil but allowing a little room at the top so the cauliflower isn’t touching the foil.
- Be sure to refer to the post for lots of topping and seasoning variations.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Did You Make This?Share a comment and rating below! I love hearing what you think!
In a casserole dish, for how long and at what temperature?
Same cook time and temperature! Just make sure it’s covered tightly.
I would love to make this unique dish for a company party this Wednesday, so do you have any suggestions on preparing it in a way that you don’t have to serve it right away (I.e. crockpot, adding more cream to the sauce before it’s served, cutting it up that morning to where people can nuke it, etc)? Thanks!
I’m making it for my family no matter what btw!
Hi Nora,
I’m not sure this one would be good for not serving right away. The texture would change and the cauliflower would possibly get a little mushy. If you did anything, I’d cut it up and microwave it but it’s probably not the best recipe for that kind of situation. But I hope your family loves it!
Your post has convinced me I have to stop putting off trying this! It looks delicious and love your description of the crispy outside and creamy melt in your mouth inside!
I hope you love it as much as we do, Shelby!