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Whole Roasted Cauliflower

Whole Roasted Cauliflower Recipe Video – scroll down for recipe card

This here’s a recipe from my new cookbook! As was our plan for world domination, this new cookbook uses the skills and techniques taught in the Learn to Cook book and goes deeper into one particular food-subject. In this case, it’s the paleo diet. Not-quite-just-in-time for New Year’s resolutions to eat healthier and junk, but still in time for summer resolutions to get leaner for all those pool parties, Cavelady Cooking has 50 low-carb, grain and gluten-free, lean and green recipes for breakfast, lunch and dinner. Thirteen of those recipes are radical new ways to cook vegetables, this one included. Radical whole roasted cauliflower! It’s amazin’! Just try it and tell me you don’t love cauliflower. I dare you.

Serve a quarter of a whole cauliflower per person as a side dish, or serve half a whole roasted cauliflower as a central part of a vegetarian meal. Roasting the cauliflower brings out its sweetness, and the vinaigrette I use adds some tangy mustard and freshness with the cilantro or parsley. Chop up leftover cauliflower and toss with more vinaigrette, diced celery, and raisins for a quick cauliflower salad, too!

Whole Roasted Cauliflower Recipe – Printable!

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Whole Roasted Cauliflower

5 from 6 reviews

An entire head of cauliflower, roasted whole, and served with a lemon vinaigrette

  • Yield: 4

Ingredients

  • 1 head cauliflower, 1-1/2 to 2 pounds
  • 1 tablespoon oil
  • 1/2 teaspoon salt
  • 2 tablespoons nice olive oil
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons fresh chopped parsley or cilantro
  • 1 teaspoon grainy mustard

Instructions

  1. Preheat oven to 450 degrees F
  2. Cut the leaves off the cauliflower and cut out a little cone-shape from the bottom, removing most of the core but keeping the head intact.
  3. Rub it all over with the tablespoon of oil and sprinkle with salt.
  4. Place in a cast iron skillet or pie pan and bake for 45 minutes to an hour or until a knife can be inserted easily.
  5. Combine the remaining ingredients in bowl and pour slowly over the hot cauliflower, allowing it to seep in.
  6. Cut into quarters and serve.

 whole Roasted Cauliflower Recipe

18 Comments

  1. Great Stone Face on April 19, 2012 at 3:02 pm

    This looks amazing. What a presentation this’d make! I definitely will try it. I’ve roasted cauliflower florets and cauliflower steaks, but never a whole one. The dressing looks terrific.

    • Hilah on April 20, 2012 at 8:47 am

      It is really fun. And any leftover cauliflower is good cold the next day as a salad. Cauliflower steaks are next on my list to try, though. I saw a recipe for a scallop and cauliflower steak “surf and turf” with the cauliflower taking the place of the turf and it looked interesting.

  2. Simone on April 20, 2012 at 1:07 am

    This looks amazing. I can’t wait to cook it. I just hope it turns out as great as it looks here. Thanks for the recipe!

    • Hilah on April 20, 2012 at 8:42 am

      Thank you, Simone! I think you will enjoy this recipe.

  3. NancyNurse on July 28, 2012 at 1:13 pm

    Sorry I’m a bit confused. This picture looks like the sauce was poured on before it was put into the oven; otherwise, how does the t.op look crusted & beautifully bronzed looking? It looks gorgeous by the way. Thank you

    • Hilah on July 29, 2012 at 12:18 pm

      Hi Nancy! Nope, the sauce was poured over afterwards. The golden brown delicious came from rubbing it with the oil before baking. I know it doesn’t seem like a cauliflower could get so brown, but it does and it’s delicious. 🙂 Hope you try it!

  4. Genesis on November 4, 2012 at 2:20 am

    I love this!

    P.S you totally remind me of Pheobe from Friends!

    • Hilah on November 6, 2012 at 11:47 am

      Thank you! 🙂

  5. Bryan on December 14, 2013 at 2:42 pm

    We love this recipe. We have used it on several occasions and it always turns out perfect. You are a great teacher and all of your steps make sense. I wish you were on network tv so other people could find out how amazing you are!

    • Hilah on December 15, 2013 at 1:28 pm

      Thank you, Bryan! I’m so glad to hear this is a regular on your table. It’s such a delicious recipe and easy and healthy, too! Not many things meet all those criteria. 🙂 Thank you so much for writing!

  6. Colleen on April 3, 2014 at 11:39 am

    Have been wanting to try this for a while and made it last night, alongside lemon-bbq chicken and baked potatoes, to HUGE accolades!
    Texture was great, mustard sauce fab and presentation was lovely! Just purchased your cookbook for my Kindle.

    • Hilah on April 3, 2014 at 2:07 pm

      Thank you, Colleen! Hope you like the book as well. 🙂

  7. Lisa on August 2, 2014 at 7:38 pm

    Just tried this and it is awesome…I ate the whole head!!! Thanks for the recipe! DELICIOUS!

    • Hilah on August 4, 2014 at 8:03 am

      And thank you for the reminder that I should make this again, too! It’s been so long since I had cauliflower.

  8. Ann G on November 8, 2015 at 10:42 am

    I wanted to make this for Thanksgiving for the non meat eaters, because it sort of looks like a turkey when it’s all brown. I’d also make a protein dish for them too. But, in another recipe, the reviews were not so good. They thought it was bitter, and never softened. Of course, I’m sure your method is better, but have you ever had a similar bad experience making your method?

    • Hilah on November 8, 2015 at 2:24 pm

      Hi Ann!
      I’ve not had this method fail me. I would still recommend trying it once before Thanksgiving, though, just because it’s a new recipe and you don’t want “new recipe stress” on T-day if you can help it 🙂

  9. Donna on March 6, 2017 at 5:14 pm

    Adults and kids loved this cauliflower recipe! Easy and tasted great!

    • Hilah on March 6, 2017 at 6:21 pm

      That’s awesome, Donna! I love when I can get my kid to enjoy his vegetables 🙂

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