Whole Roasted Cauliflower
For a show-stopping side dish, look no further than this whole roasted cauliflower! It’s easy to make but it looks so impressive on the table.
Think of this whole roasted cauliflower as the fancied up version of roasted cauliflower steaks or florets. While I adore roasted cauliflower for a weeknight meal, if I need a side for a dinner party, I’m going to pivot to whole roasted cauliflower. It’s just as easy to make—even easier, really, since you don’t have to cut it into florets—but it’s guaranteed to get some oohs and ahhs when your guests see it on the table.
Why You Need to Try Roasting Whole Cauliflower
If you haven’t tried whole roasted cauliflower yet, let me convince you:
- A vegan centrepiece. Growing up, the meat was always the pièce de résistance of a holiday or dinner party. Vegetables aren’t usually an attention-grabber, but this whole roasted cauliflower is an exception! (So is this hasselback butternut squash.)
- The best combination of textures. When you roast cauliflower whole, the interior becomes meltingly tender because it steams, while the outside of the cauliflower gets golden brown and slightly crispy from the heat of the oven. It’s divine!
- So simple to make. There’s really nothing to this recipe! While it does take a bit longer to roast cauliflower whole, the process is an absolute cinch.
Notes on Ingredients
Most of the ingredients here are pantry staples! Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
- Cauliflower – I use a medium cauliflower. An orange or purple one would be fun!
- Vegan unsalted butter – I love this vegan butter recipe.
- Garlic – Fresh garlic adds lots of flavour.
- Seasonings – Smoked paprika, dried oregano, ground black pepper, salt, and cayenne pepper, if you’d like.
- Vegan Parmesan cheese – While I often use my homemade vegan Parmesan in recipes, store-bought is better for this whole roasted cauliflower because it will melt.
- Fresh parsley – For garnish.
How to Make Whole Roasted Cauliflower
Here’s an overview of the steps involved in this recipe. For printable instructions, see the recipe card below.
- Prepare the butter mixture. Stir together the butter, garlic, smoked paprika, oregano, black pepper, salt, and cayenne pepper.
- Season the cauliflower. Slice the bottom from the cauliflower stem so it sits upright without wobbling. Set it in a cast iron skillet and brush half the butter mixture onto it.
- Roast the cauliflower. Cover the cauliflower loosely with foil and roast for 30 minutes in a 400ºF oven.
- Add the Parmesan. Remove the foil and brush the rest of the butter onto the cauliflower. Sprinkle the vegan Parmesan on top and bake for 20 to 25 more minutes, or until the cauliflower is tender and golden brown.
- Serve. Let the cauliflower cool slightly, then garnish with parsley and cut into wedges to serve.
Tips for Success
- Dry it well. Pat the outside of the cauliflower dry with paper towels. This will help the butter mixture stick better.
- Use a cast-iron skillet. If you don’t have one, you can use a baking dish lined with foil. Cast iron skillets are oven-safe and heat more evenly, which is why they’re my go-to.
- Serve with dips or sauces. Roasted cauliflower is delicious on its own, but you can also serve it with a sauce, either drizzled over the top before serving or for dipping. Try the chimichurri from these roasted carrots, parsley pesto, or pomodoro sauce.
Variation Ideas
Feel free to put your own spin on this recipe or try one of these ideas.
- Herb-crusted cauliflower. Add minced fresh rosemary or thyme to the butter mixture.
- Lemon-garlic cauliflower. Garnish with parsley and lemon zest and serve with a squeeze of fresh lemon juice.
- Indian whole roasted cauliflower. Replace the seasonings in the butter mixture with mild curry powder.
Serving Suggestions
Serve this whole roasted cauliflower as a side dish alongside a protein like vegan meatloaf or vegan turkey, or pair it with hearty grains like cooked quinoa. A sprinkle of crispy roasted chickpeas over the top of each wedge when plating would be delicious too!
How to Store & Reheat Extras
- Refrigerator: I recommend cutting the cauliflower into wedges before storing, and then refrigerate it in an airtight container for up to 3 days.
- Freezer: Freeze leftovers in a freezer bag or airtight container for up to 3 months. Thaw in the refrigerator before reheating.
- To reheat: Leftover whole roasted cauliflower can be eaten cold (it’s great added to salads!) or warmed up in a 400ºF oven, air fryer, or microwave.
Enjoy friends! If you make this whole roasted cauliflower, please snap a photo and tag #jessicainthekitchen on Instagram! We’d also love it if you would leave a comment below, and give the recipe a rating! Thanks so much!
Whole Roasted Cauliflower
Ingredients
- 1 medium head of cauliflower, trimmed and washed, 700g
- 4 tablespoons vegan unsalted butter, melted, 60ml
- 2 cloves garlic, minced, 6g
- 1 teaspoon smoked paprika, 2g
- 1 teaspoon dried oregano, 1g
- ½ teaspoon ground black pepper, 1g
- ½ teaspoon salt, 3g
- ¼ teaspoon cayenne pepper, optional, for a spicy twist, 0.5g
- ⅓ cup grated vegan Parmesan cheese, 30g
- Fresh parsley, finely chopped, for garnish
Instructions
- Preheat your oven to 400°F (200°C). Prepare a cast-iron skillet.
- In a small bowl, mix melted butter, minced garlic, smoked paprika, oregano, black pepper, salt, and cayenne pepper (if using).
- Slice off the bottom of the cauliflower stem to make it sit sturdy. Place the cauliflower head on a skillet. Use a brush or spoon to spread half of the butter mixture all over the cauliflower, ensuring it gets into the crevices.
- Cover the cauliflower loosely with foil and roast for 30 minutes.
- Remove the foil, brush the cauliflower with the rest of the butter mixture and sprinkle the grated Parmesan generously on top. Return it to the oven and roast for an additional 20-25 minutes, or until the cauliflower is golden brown and tender when pierced with a knife.
- Remove the roasted cauliflower from the oven and let it cool slightly. Garnish with chopped fresh parsley and serve whole or cut into wedges.
Notes
- Refrigerator: I recommend cutting the cauliflower into wedges before storing and refrigerating in an airtight container for up to 3 days.
- Freezer: Freeze leftovers in a freezer bag or airtight container for up to 3 months. Thaw in the refrigerator before reheating.
- To reheat: Leftover whole roasted cauliflower can be eaten cold (it’s great added to salads!) or warmed up in a 400ºF oven, air fryer, or microwave.
Disclaimer: Although jessicainthekitchen.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Jessicainthekitchen.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.
sooooo. delicious 😋