This is an easy recipe for whole roasted cauliflower with a versatile sauce. It takes about 5 minutes to prep. The table presentation is stunning... especially when topped with chopped, fresh herbs. It's delicious, tender, and never dry!
Course Side Dish
Cuisine American
Keyword how to make a whole cauliflower, roasted whole cauliflower, whole cauliflower recipe, whole roasted cauliflower
Prep Time 5 minutesminutes
Cook Time 49 minutesminutes
Servings 8
Equipment
Knife
Cutting board
6L Dutch oven
Small bowl
Measuring spoons
mixing spoon
Ingredients
1head of cauliflower, the larger the better (more to eat!)
¼cupolive oil
3tablespoonslemon juicecan use lime or orange as well
½teaspoonturmeric
½teaspoonpaprika
½teaspoongarlic powder
½teaspoononion powder
½teaspoonItalian seasoningor oregano or basil
1teaspoonsea salt
½teaspoonfreshly ground pepper
Instructions
Preheat oven to 400℉ (200℃)
Chop stem from cauliflower. Remove any bad parts and any leaves that don't look fresh.
Wash well, pat dry, and set in Dutch oven.
In small bowl, mix remaining ingredients (olive oil, lemon juice, spices).
Coat cauliflower with marinade, completely covering it
Cover, and set in oven for 35 - 45 minutes. Check for doneness for the texture you like.
Remove from oven. Set on platter to serve. Optional: Top with fresh herbs, parmesan cheese, salt and pepper, etc.
Notes
Use any combination of spices and herbs you have. A dash of this and that works beautifully with roasted cauliflower. It will coat the cauliflower and taste amazing.If you don't have a Dutch oven, you can:
Set oven to 350 degrees F.
Boil cauliflower in saltwater so it's about 3/4 covered.
Boil for about 8 minutes, then set aside to cool.
Place cauliflower head stem side down on lined tray. Cover with marinade.
Set in oven for 45 - 55 minutes. Check for doneness. It will be a bit browned on top but not burned.