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!
PrintWhole Roasted Cauliflower
An entire head of cauliflower, roasted whole, and served with a lemon vinaigrette
- Yield: 4 1x
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
- Preheat oven to 450 degrees F
- 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.
- Rub it all over with the tablespoon of oil and sprinkle with salt.
- 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.
- Combine the remaining ingredients in bowl and pour slowly over the hot cauliflower, allowing it to seep in.
- Cut into quarters and serve.
21 Comments
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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.
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.
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!
Thank you, Simone! I think you will enjoy this recipe.
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
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!
I love this!
P.S you totally remind me of Pheobe from Friends!
Thank you! 🙂
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!
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!
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.
Thank you, Colleen! Hope you like the book as well. 🙂
OMG how wonderful was that!
I use to hate cauliflower!!!!!!!
Just tried this and it is awesome…I ate the whole head!!! Thanks for the recipe! DELICIOUS!
And thank you for the reminder that I should make this again, too! It’s been so long since I had cauliflower.
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?
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 🙂
Adults and kids loved this cauliflower recipe! Easy and tasted great!
That’s awesome, Donna! I love when I can get my kid to enjoy his vegetables 🙂
Wow this looks awesome. In oven now. Thanks
I combined this with caramalized onions and carrots which I finished with about 15 minutes in the oven together with the cauliflower and it was absolutley delicious. Thanks for the great recipe the whole Cauliflower on top of a mountain of vegetables rally makes for a mouthwatering presentation.