Whole Roasted Cauliflower

whole cauliflower head that has been seasoned and roasted in oven sitting on white plate with about one quarter of the head removed.

5 from 11 votes

Whole Roasted Cauliflower is the perfect quick side dish that will complement any meal. Tender and flavorful thanks to the simple seasoning and perfect roasting method, the oven really does the work for you! Plus it’s low carb - talk about a win-win!

Course Side Dish

Cuisine American

Keyword whole baked cauliflower, whole roasted cauliflower, whole roasted cauliflower recipe

Prep Time 10

Cook Time 45

Servings

Calories 143kcal

Author Trish - Mom On Timeout

Ingredients

1 cauliflower head rinsed, stem and leaves removed
¼ cup unsalted butter melted
1 teaspoon dried parsley
2 to 3 garlic cloves minced
½ teaspoon smoked paprika regular paprika can be substituted
½ teaspoon kosher salt
¼ teaspoon ground black pepper
2 tablespoons fresh lemon juice or olive oil
2 tablespoons fresh parsley chopped

Instructions

Preheat oven to 400°F. Line a deep baking dish or dutch oven with parchment or spray with nonstick cooking spray. Set aside.
In a small bowl, combine melted butter, dried parsley, minced garlic, smoked paprika, salt, and ground pepper. Evenly brush all over the cauliflower.
¼ cup unsalted butter, 1 teaspoon dried parsley, 2 to 3 garlic cloves, ½ teaspoon smoked paprika, ½ teaspoon kosher salt, ¼ teaspoon ground black pepper
Place the cauliflower head into the prepared dish and cover with foil.
1 cauliflower head
Bake for 30 minutes and then check to see that the cauliflower is tender. If it is, remove foil and continue baking for and additional 15 minutes. If not, bake for another 10 minutes with the foil on, then removed foil and continue baking for an additional 15 minutes. Keep an eye on the cauliflower. You want a lovely golden brown, roasted color but you don't want it to burn. If it's starting to get too dark, cover with foil again. Check to make sure the cauliflower is fork tender all the way through to the center and then remove from the oven.
Drizzle fresh lemon juice or olive oil on top and garnish with fresh parsley if desired.
2 tablespoons fresh lemon juice, 2 tablespoons fresh parsley

Notes

When removing the foil paper, make sure the cauliflower is tender already; if not, it could end up burned on top but uncooked on the base.
Add or take seasonings as desired; they are the star here, so feel free to choose whatever you enjoy the most.

Recipe Notes

This whole roasted cauliflower is an excellent meal for any weekday as you just need to season it, then the oven will do the rest for you! The texture will be very soft and slightly roasted on top. Taste-wise is buttery, and the rest will rely on the chosen seasonings. In my opinion, garlic and parsley are a killer match for this kind of roasted veggies!

Nutrition