Roasted Whole Cauliflower

A stunning and healthy main dish, this roasted whole cauliflower is seasoned to perfection and roasted until tender and golden brown. Serve as a centerpiece for any meal.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 1

Total Time 1 15

Servings: 4 servings

Course: Main

Cuisine: American

Ingredients Equipment Method Notes

Ingredients

1 head of cauliflower about 2 pounds
3 tbsp olive oil
1 tsp salt
1/2 tsp black pepper
1 tsp garlic powder
1 tsp paprika smoked or sweet
1/2 cup vegetable broth or water
1 tbsp lemon juice freshly squeezed
2 tbsp fresh parsley chopped, for garnish

Equipment

Oven
Baking dish or oven-safe skillet
Aluminum foil
Small mixing bowl
Basting brush

Method

Preheat your oven to 400°F (200°C). Remove the leaves and trim the stem of the cauliflower, leaving the head intact.
In a small bowl, mix together the olive oil, salt, pepper, garlic powder, and paprika to create a seasoning paste. Rub this mixture all over the cauliflower, ensuring it's well coated.
Place the cauliflower in a baking dish or oven-safe skillet. Pour the vegetable broth or water into the bottom of the dish, then cover tightly with foil.
Roast in the preheated oven for 30 minutes. Remove the foil, baste the cauliflower with the pan juices, and continue roasting for another 20-30 minutes, or until the cauliflower is tender and golden brown.
Remove from the oven and let it rest for 5 minutes. Drizzle with lemon juice and sprinkle with fresh parsley before serving.

Notes

Chef's Tips:

• For a crispier exterior, broil the cauliflower for the last 5 minutes of cooking

• Avoid overcooking; the cauliflower should be tender but not mushy

• Serve with a tahini or yogurt sauce for added flavor and creaminess

Food Safety:

• Ensure cauliflower reaches an internal temperature of at least 160°F (71°C) for food safety

• Store leftovers in an airtight container in the refrigerator for up to 3 days