Roasted Whole Cauliflower Head

The cauliflower head comes out beautifully browned on the outside and tender on the inside. It was my dad who inspired me to make this recipe. Dad is a great cook, always happy to try new recipes. When he sent over this beautiful photo, I just had to try it too! I’m happy I tried it. It’s a great recipe and I’ve been making it regularly ever since I first tried it. The cauliflower looks so impressive when it emerges from the oven. But the best part? It’s also delicious, and the leftovers keep well for several days.

Ingredients

You’ll only need a few simple ingredients to make roasted whole cauliflower. The exact measurements are included in the recipe card below. Here’s an overview of what you’ll need: Cauliflower head: I use a medium-sized head. You’ll need to adjust the cooking time if you use a small or a big one. Olive oil: I love cooking with this flavorful oil. To season: Kosher salt, black pepper, garlic powder, and paprika. Olive oil spray: I use it to spray the cauliflower one more time after I season it. This helps keep the spices moist and prevents them from burning in the oven.

Instructions

Roasting a whole cauliflower head is easy! Scroll down to the recipe card for detailed instructions. Here are the basic steps:

Brush the cauliflower all over with olive oil and sprinkle it with spices.Spray it with more olive oil.Place it in a pan with a little water on the bottom.Roast it for about 80 minutes in a 350°F oven. Allow to slightly cool, then cut and serve.

Expert tip

The water will slowly evaporate as the cauliflower cooks, so it’s a good idea to add more water after about 40 minutes of cooking.

Frequently asked questions

Variations

The best way to vary this recipe is to use different spices. Good options include onion powder, chili powder, and ground cumin. You can also coat the cauliflower with melted ghee instead of using olive oil.

Serving suggestions

First of all, make sure you bring the cauliflower to the table whole! It’s just so pretty. You can cut it at the table after everyone admires your work of art. As for what dishes go with it, anything goes, really. Much like cauliflower steak, it’s substantial enough to even serve as a main dish, with perhaps a side salad. Or you can serve it with fried or poached eggs. If you’d like to serve it as a side to meat or fish, it’s completely your call. I like to serve it with honey garlic chicken or with keto meatloaf because I can bake both dishes in the same 350°F oven.

Storing leftovers

You can keep the leftovers in the fridge, in an airtight container, for 3-4 days. Reheat them gently in the microwave, on 50% power. They are also good cold! Kind of like eating cold antipasti.

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