Whole Roasted Cauliflower

4.7 from 9 reviews

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


  • 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


  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.

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