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Whole roasted cauliflower, partially cut.
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4.50 from 12 votes

Whole Roasted Cauliflower

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.
Prep Time10 minutes
Cook Time1 hour
Total Time1 hour 10 minutes
Course: Sides & Vegetables
Cuisine: American
Diet: Vegetarian
Servings: 4
Author: Rachel Gurk

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

Video

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.

Nutrition

Calories: 192kcal | Carbohydrates: 13g | Protein: 5g | Fat: 15g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Cholesterol: 2mg | Sodium: 695mg | Potassium: 705mg | Fiber: 5g | Sugar: 4g | Vitamin A: 269IU | Vitamin C: 110mg | Calcium: 78mg | Iron: 1mg

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