Perfectly Roasted Whole Cauliflower Recipe
Introduction
Whole roasted cauliflower is a simple yet impressive dish that highlights the vegetable’s natural flavors. Roasting caramelizes the edges and softens the interior, making it a perfect centerpiece or side. With just a few ingredients, you can create a flavorful and healthy dish.
Ingredients
- 1 whole cauliflower, leaves removed
- 2–3 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder (optional)
- 1/2 teaspoon smoked paprika or your favorite spices
Instructions
- Step 1: Preheat your oven to 400°F (200°C). Rinse the cauliflower and pat it dry thoroughly.
- Step 2: Rub the whole cauliflower with olive oil, ensuring it is fully coated. Sprinkle evenly with salt, pepper, and your chosen spices.
- Step 3: Place the cauliflower on a baking sheet or oven-safe pan. Roast for 45 to 60 minutes, or until the outside is golden brown and the inside is tender when pierced with a knife.
- Step 4: Let the roasted cauliflower cool for a few minutes before slicing and serving.
Tips & Variations
- For extra flavor, drizzle a squeeze of fresh lemon juice or sprinkle chopped fresh herbs like parsley before serving.
- Try different spice blends such as curry powder or za’atar to change the flavor profile.
- Cover loosely with foil if the cauliflower begins to brown too quickly during roasting.
Storage
Store leftover roasted cauliflower in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave to retain its texture and flavor.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use frozen cauliflower instead of fresh?
Whole frozen cauliflower is usually not available and not recommended for roasting whole, as it will be too soft and watery. It’s best to roast fresh cauliflower for this recipe.
How do I know when the cauliflower is fully cooked?
The cauliflower is done when it is tender inside and easily pierced with a knife or fork, and the outer edges are golden and slightly caramelized.
PrintPerfectly Roasted Whole Cauliflower Recipe
This Whole Roasted Cauliflower recipe offers a simple yet flavorful way to enjoy an entire head of cauliflower. Seasoned with olive oil and spices, the cauliflower is roasted until tender and golden, making it a perfect side dish or a healthy vegetarian main course.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour
- Yield: 4 servings 1x
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Ingredients
- 1 whole cauliflower, washed and trimmed
- 3 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon ground cumin (optional)
Instructions
- Prepare the Cauliflower: Preheat your oven to 400°F (200°C). Remove the green leaves from the cauliflower and trim the stem slightly so it can sit flat on a baking tray.
- Season the Cauliflower: Place the whole cauliflower on a baking sheet lined with parchment paper. Drizzle olive oil all over the cauliflower, ensuring it is well coated. Combine salt, black pepper, paprika, garlic powder, and cumin in a small bowl, then sprinkle the spice mixture evenly over the cauliflower.
- Roast the Cauliflower: Place the baking sheet in the preheated oven and roast the cauliflower for 45 to 60 minutes. Roast until the cauliflower is tender when pierced with a fork and the outer layer is golden brown and caramelized.
- Serve: Remove the cauliflower from the oven and allow it to cool slightly before slicing into wedges. Serve warm as a side dish or a vegetarian entree.
Notes
- You can customize the spice blend to your taste by adding chili powder or turmeric for different flavors.
- Cover the cauliflower with foil if it starts to brown too quickly, to allow it to cook through without burning.
- Leftovers can be stored in an airtight container in the fridge for up to 3 days.
Keywords: Whole Roasted Cauliflower, Roasted Vegetables, Healthy Side Dish, Vegetarian Recipe, Oven Roasted Cauliflower
