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Whole Roasted Cauliflower

Simple and delicious way to cook cauliflower that can be served as an appetizer, main or side dish. The cauliflower comes out beautifully browned on the outside and tender on the inside.

I kept it simple with oil, garlic, salt and pepper and topped with parmesan cheese and parsley. Use your favorite seasonings.

Prep ahead tip: Trim leaves and stems as directed below. Boil cauliflower for about 5 minutes and drain well. Pat dry with paper towels and refrigerate. Before serving, prep as directed and bake for 30-35 minutes.

Whole Roasted Cauliflower


1 cauliflower, leaves and stem removed

3 garlic cloves, minced or sliced

2-3 Tablespoons olive oil or melted butter

Salt and Pepper

Any other spices or herbs desired

Topping: parmesan cheese and parsley


Preheat oven to 400 degrees F.

Trim leaves and stems from the bottom of the cauliflower and cut the bottom stem so that the cauliflower sits flat.

Place cauliflower into a cast iron skillet or baking dish.

Rub or brush the bottom and top of cauliflower with oil. Top with garlic and sprinkle salt and pepper and any other spices. Be generous with the salt. (I made slits with a knife and inserted garlic slices)

Bake for 50-60 minutes (depending on the size of the cauliflower) or until tender when pierced with a knife.

Top with parmesan cheese and parsley before serving.

(For more browned on the outside, broil for a few minutes before serving).


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