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Whether you serve it as a side dish or a meat-free main dish, this whole roasted cauliflower is so delicious! Seasoned with parmesan cheese, garlic, and herbs, this simple recipe packs a punch of flavor.
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If you find cauliflower a little bland, then this recipe is a game changer! This whole roasted cauliflower is one delicious and easy recipe that really makes the most of this low carb veggie.
Perfect to serve as a tasty side dish for Thanksgiving or Christmas, it’s also hearty enough to be served as a healthy main dish.
Roasting really brings out the naturally nutty flavors of the oven roasted cauliflower and cheese, garlic, and herbs making this a real showstopper.
Be sure to try my Roasted Zucchini Slices and Roasted Beets and Carrots too!
Why you will love this roasted whole cauliflower recipe!
- Easy to make:Â Just season the cauliflower before roasting in the oven. This dish takes minutes to prep!
- Healthier:Â This is one tasty way to get some veggies onto your plate. Loaded with vitamins, nutrients, and antioxidants, this is a great dish for a well-balanced diet. Cauliflower is high in vitamin C and a good source of folate. It’s fat free and cholesterol free and also is low in sodium content.
- Handful of ingredients: Not only is it easy and simple, but you also need a handful of pantry staple ingredients to make this delicious side dish.
Ingredients
- Head of cauliflower: Remove the outer leaves before seasoning and roasting. Cauliflower is a great source of antioxidants and fiber and will leave you feeling full, whilst being low carb and low in calories.
- Oil: I like to use olive oil, but any high heat oil like avocado or coconut oil will work well.
- Garlic: Use freshly minced garlic for the best flavor. Alternatively, you could also use garlic powder.
- Parmesan: Freshly grated parmesan is preferable over pre-grated, which can often be lacking in flavor. Use a rennet free parmesan to make the dish vegetarian, and you can omit it for a vegan option.
- Seasonings: Italian herbs, salt, pepper, and fresh parsley.
How to cook whole roasted cauliflower – Instructions
- Preheat the oven to 400 degrees F.
- Rinse the cauliflower head and pat dry. Remove the outer leaves. Carefully cut off the bottom so that it’s flat and most of the woody stem is removed, being careful not to cut off so much that it falls apart. Be sure the head stays intact.
- In a small bowl, stir together the olive oil, minced garlic, 2 tablespoons grated Parmesan (half of the total amount), Italian herb seasonings, salt, and black pepper.
- Place the trimmed cauliflower head upside down (core side up) into a cast iron skillet. Using a spoon, drizzle 1/2 of the sauce over the cauliflower. Flip over and drizzle the remaining sauce over the top. Use a pastry brush to spread the garlic parmesan mixture well.
- Cover the cast iron skillet and the cauliflower with an aluminum foil and bake in a preheated oven for 30 minutes, until the cauliflower is tender and pierces easily with a fork.
- Remove the lid. Sprinkle the top of the cauliflower with the remaining 2 tablespoons grated Parmesan cheese & remaining sauce. Place the cauliflower in the oven and bake for an additional 10 – 13 minutes. Finally, place under the broiler and broil for about 3 minutes, until the cheese is browned.
- Serve warm and garnish with chopped fresh parsley.
Can you make it ahead of time?
You can prep the cauliflower and brush it with the seasonings a few hours ahead of time and keep it in the fridge till you are ready to roast. It’s best served as soon as it’s made, but leftovers will keep well in an airtight container for 3 to 4 days and it can be reheated in the oven at 350F for around 15 to 20 minutes till warmed through or in the microwave.
How long does it take to roast a whole cauliflower?
The cauliflower will take around 30 to 35 minutes to cook using this cast iron skillet method. Use a fork to check when it should be ready, it should be tender. Once cooked through, more parmesan is added and cooked for another 10 minutes before you finish it under the broiler to brown it.
What do you serve this whole baked cauliflower head with?
This keto whole roasted cauliflower recipe can be served as a main or as a veggie side dish. Cauliflower is really filling, so it’s a great option for a meat-free main course. As a side dish, it’s really versatile and is great to serve up as part of a Christmas or Thanksgiving meal, but it’s easy enough to make you can serve it up as part of an easy weeknight meal. Try it with any protein:
- Roasted Turkey Breast
- Baked Chicken Breasts
- Steak with Spicy Mushroom Sauce
- Rosemary Peach Pork Tenderloin
TIPS FROM NELI’S KITCHEN
Recipe Notes and Tips for roasting a whole cauliflower
- Remove the leaves and trim with a knife the bottom of the stalk, but take care to keep the cauliflower whole.
- Adapt the recipe to suit your tastes by using different fresh herbs and spices.
- Alternatively, you could also use garlic powder.
- To serve, you can cut the cauliflower into steaks, or, cut it in wedges.
- You can serve with tahini sauce or drizzle it with lemon juice.
More Cauliflower Recipes
If you loved this roasted whole cauliflower recipe, be sure to check out some of my other cauliflower recipes:
Whole Roasted Cauliflower
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INGREDIENTS
- 1 head cauliflower
- â…“ cup olive oil
- 3 cloves garlic, minced
- ¼ cup grated Parmesan cheese, divided
- 2 teaspoons Italian herb seasonings
- ½ teaspoon salt, or more to taste
- ¼ teaspoon ground black pepper
- Fresh parsley, finely chopped
INSTRUCTIONS
- Preheat the oven to 400 degrees F.
- Rinse the cauliflower head and pat dry. Remove the outer leaves. Carefully cut off the bottom so that it’s flat and most of the woody stem is removed, being careful not to cut off so much that it falls apart. Be sure the head stays intact.
- In a small bowl, stir together the olive oil, minced garlic, 2 tablespoons grated Parmesan (half of the total amount), Italian herb seasonings, salt, and black pepper.
- Place the trimmed cauliflower head upside down (core side up) into a cast iron skillet. Using a spoon, drizzle 1/2 of the sauce over the cauliflower. Flip over and drizzle the remaining sauce over the top. Use a pastry brush to spread the garlic parmesan mixture well.
- Cover the cast iron skillet and the cauliflower with an aluminum foil and bake in a preheated oven for 30 minutes, until the cauliflower is tender and pierces easily with a fork.
- Remove the lid. Sprinkle the top of the cauliflower with the remaining 2 tablespoons grated Parmesan cheese & remaining sauce. Place the cauliflower in the oven and bake for an additional 10 – 13 minutes. Finally, place under the broiler and broil for about 3 minutes, until the cheese is browned.
TIPS & NOTES
- Remove the leaves and trim with a knife the bottom of the stalk, but take care to keep the cauliflower whole.
- Adapt the recipe to suit your tastes by using different fresh herbs and spices.
- Alternatively, you could also use garlic powder.
- To serve, you can cut the cauliflower into steaks, or, cut it in wedges.
- You can serve with tahini sauce or drizzle it with lemon juice.
NUTRITION
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This is a delicious and easy recipe for roasting cauliflower. The only omit and change that I made was to not use Parmesan cheese. I was out at the time and also trying not to eat cheese at the moment. I decided to use smoked paprika instead and the flavors were great.
Wanted to share in case someone else was interested.
The measurements for the slices are not listed or if they are not easy to locate so I did my best guess and got it right for my tastes.
Thank you for sharing this recipe.
I tried this reluctantly. I was pleasantly surprised at how delicious it turned out. Even my husband who rarely comments on food said ” this is really good”. Thanks for a super simple, quick and delicious recipe!!
Just finished making this recipe and taking the first few bites. I had to come leave a five star rating. This is amazing! Oh my goodness!
Wouldn’t it be way easier to just cut the cauliflower and roast it using the same ingredients?
Yes, you can also cut the cauliflower into pieces and use the same ingredients. Either way, it tastes amazing!