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!
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.
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.
Exact Measurements
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
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.
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.
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.
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