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A head of cauliflower is coated in a garlic butter mixture, steamed, and then roasted in this Whole Roasted Cauliflower recipe. An easy yet elegant and flavorful side dish.
When I need a veggie side that’s quick and easy, I always turn to roasted vegetables whether it’s asparagus, sheet pan roasted veggies, or this whole roasted cauliflower. I love the ease of roasting the entire head and while it does take about an hour to cook, that’s entirely hands-off time. I can easily grill some steaks or salmon while this is roasting in the oven.
Why I Love This Whole Roasted Cauliflower Recipe
- Simple yet tasty. This recipe is the perfect example of not needing a long ingredient list to have a flavorful dish. It’s seasoned with butter, oil, and just a few spices but it’s far from lacking in flavor.
- Easy. Roasted veggies are one of my favorites because they’re so easy. Just rub the whole cauliflower with the butter mixture and pop it in the oven.
- Versatile. This recipe is made with a basic blend of spices. Feel free to customize the rub to add some heat or just change it up. I’ve included a few instructions below.
Recipe Ingredients
Here’s the handful of ingredients needed to make this recipe. Scroll down to the recipe card below for the exact measurements.
- Cauliflower – For this recipe, look for a head of cauliflower that’s approximately two pounds. Smaller or larger cauliflower will have a slightly different roasting time.
- Butter & olive oil – I like to use both butter and olive oil to coat the cauliflower for extra depth to the flavor. The butter adds richness while the olive oil helps the cauliflower brown.
- Spices – Minced garlic, Italian seasoning, salt, paprika, and pepper.
- Water – A bit of water is needed to ensure that the cauliflower cooks through without burning.
- Fresh parsley – I like to garnish the cauliflower with parsley before serving.
How To Make Roasted Cauliflower
This veggie side is so easy to make! The printable instructions can eb found in the recipe card below.
- Prep. Preheat the oven to 400F. Rinse and dry the cauliflower. Trim the stem at the base so that the cauliflower sits flat.
- Make the seasoning mixture. Mix together the butter, oil, garlic, and spices.
- Season the cauliflower. Rub the garlic butter all over the cauliflower, ensuring it’s in all of the crevices.
- Roast. Pour the water into the bottom of the pan with the cauliflower. Cover with foil. Roast for 35 minutes until the cauliflower is tender. Carefully remove the foil. Roast for another 15-25 minutes, until the cauliflower is golden brown and fully cooked.
- Enjoy. Let the roasted cauliflower rest for 5 minutes. Sprinkle with parsley than serve in wedges, spooning any extra pan juices over the top.
Recipe Tips & Variations
Here are a few easy ways to switch up this whole roasted cauliflower recipe.
- Roast time may vary. The exact time each head of cauliflower needs to cook will depend on the size. The best way to know if it’s done is to test it. The exterior should be golden-brown, and a paring knife inserted into the thickest part of the stem should meet very little resistance.
- Add some heat. Add ¼ to ½ teaspoon of red pepper flakes to the garlic butter rub for a bit of heat.
- Make it cheesy. Sprinkle ¼ cup of grated Parmesan cheese over the top during the last 10 minutes of uncovered roasting for some cheesiness.
- Add some lemon. A squeeze of fresh lemon juice just before serving provides a bright contrast to the rich butter.
Serving Suggestions
I love to serve whole roasted cauliflower on nights when the protein is the star of the show. It pairs well with pan seared steak for an elegant but easy dinner. I also love it with dishes like oven baked salmon, stuffed pork chops, and chicken francaise.
How To Store & Reheat Leftovers
- Fridge. Store leftover roasted cauliflower in an airtight container in the refrigerator for up to 3 days.
- Reheat. Reheat the cauliflower in a 400°F oven or in an air fryer for 5-10 minutes until heated through and the exterior has regained some of its texture. You can also reheat wedges in a hot skillet with a little butter or oil.
Whole Roasted Cauliflower
A head of cauliflower is coated in a garlic butter mixture, steamed, and then roasted in this Whole Roasted Cauliflower recipe. An easy yet elegant and flavorful side dish.
Servings: 4 people
Ingredients
- 1 head cauliflower about 2 lbs., trimmed
- 2 Tablespoons. butter softened
- 2 Tablespoons extra virgin olive oil
- 3 cloves garlic minced 1 tsp. Italian seasoning 1 tsp. salt, or to taste
- ½ teaspoon. paprika
- ½ teaspoon freshly ground black pepper
- ¼ cup water
- fresh parsley chopped (for garnish)
Instructions
- Preheat your oven to 400°F. Rinse the cauliflower and pat it completely dry. Trim the stem at the base so the cauliflower can sit flat, but be careful not to cut so much that the florets fall apart.
- In a small bowl, mix the butter, olive oil, minced garlic, Italian seasoning, salt, paprika, and pepper until well combined.
- Place the cauliflower in the skillet or baking dish. Rub the garlic butter mixture over the top and use your hands or a brush to massage it all over, getting into all the crevices.
- Pour the ¼ cup of water into the bottom of the pan, around the cauliflower. Cover the dish with aluminum foil. Roast for 35 minutes to steam the cauliflower until tender.
- Carefully remove the foil, watching for hot steam. Return the dish to the oven, uncovered, and roast for another 15-25 minutes, or until the cauliflower is golden brown and a knife inserted into the core goes in with little resistance.
- Remove from the oven and let it rest for 5 minutes. Sprinkle with fresh parsley, then carve into wedges to serve. Be sure to spoon any remaining pan juices over the top.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Nutrition
Calories: 157kcal | Carbohydrates: 8g | Protein: 3g | Fat: 13g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.2g | Cholesterol: 16mg | Sodium: 92mg | Potassium: 458mg | Fiber: 3g | Sugar: 3g | Vitamin A: 490IU | Vitamin C: 70mg | Calcium: 41mg | Iron: 1mg
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