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Whole Roasted Cauliflower Recipe

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3.8 from 12 reviews

Whole roasted cauliflower is a flavorful and impressive vegetarian main or side dish. The cauliflower is seasoned with a garlic, smoked paprika, thyme, and parmesan butter mixture, then roasted covered and uncovered for a tender, golden finish. This recipe is simple to prepare and perfect for a healthy, elegant meal.

Ingredients

Cauliflower

  • 1 medium head cauliflower

Seasoning Mixture

  • 1/4 cup olive oil
  • 1/4 cup parmesan cheese
  • 3 tablespoons butter (melted)
  • 3 garlic cloves (grated)
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon dried thyme
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper

Instructions

  1. Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for roasting the cauliflower evenly.
  2. Prepare Cauliflower: Wash the cauliflower well and trim the stem and leaves carefully, ensuring all florets remain intact for roasting.
  3. Position Cauliflower: Place the cauliflower head stem side up in a dutch oven, casserole dish, or large pot suitable for oven use.
  4. Make Seasoning Mixture: In a small bowl, whisk together olive oil, parmesan cheese, melted butter, grated garlic, smoked paprika, dried thyme, salt, and black pepper until well combined.
  5. Coat Underside: Pour half of the seasoning mixture on the underside of the cauliflower, brushing it into the florets for maximum flavor penetration.
  6. Coat Top and Sides: Flip the cauliflower over and brush the remaining mixture all over the top and sides, making sure it is fully coated for an even roast.
  7. First Bake: Cover the cauliflower loosely and bake at 375°F for 30 minutes to allow slow cooking and flavor absorption.
  8. Final Bake and Browning: Remove the cover, increase oven temperature to 425°F (220°C), and bake for an additional 15 minutes uncovered until the cauliflower is fork tender and the surface turns golden brown.
  9. Serve: Let the cauliflower cool slightly before slicing into wedges and serving as a delicious side or vegetarian main dish.

Notes

  • Use a sharp knife to carefully trim the stem without breaking apart the cauliflower head.
  • Covering during the initial bake helps the cauliflower cook through without drying out.
  • Adjust the seasoning quantities to your taste, especially salt and smoked paprika for desired flavor strength.
  • Leftovers can be refrigerated for up to 3 days and reheated gently in the oven or microwave.
  • For a vegan version, substitute butter and parmesan cheese with plant-based alternatives.

Find it online: https://lauracooks.com/whole-roasted-cauliflower-recipe/