Whole Roasted Cauliflower Recipe
Introduction
Whole roasted cauliflower is a simple yet impressive dish that highlights the vegetable’s natural sweetness and texture. This recipe is perfect as a flavorful side or a vegetarian centerpiece with a crispy golden exterior and tender inside.
Ingredients
- 1 whole cauliflower
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- Salt and freshly ground black pepper, to taste
Instructions
- Step 1: Preheat your oven to 425°F (220°C). Remove the leaves and trim the stem of the cauliflower so it sits flat.
- Step 2: In a small bowl, mix olive oil, minced garlic, cumin, smoked paprika, salt, and pepper.
- Step 3: Brush the seasoned olive oil mixture over the entire cauliflower, making sure to cover all sides.
- Step 4: Place the cauliflower on a baking sheet or in a cast-iron skillet and roast for 45–60 minutes, or until tender and golden brown, turning halfway through for even cooking.
- Step 5: Remove from the oven and let it rest for a few minutes before slicing and serving.
Tips & Variations
- Try adding a squeeze of lemon juice or a sprinkle of fresh herbs like parsley or cilantro before serving for extra freshness.
- For a spicy kick, include a pinch of cayenne pepper in the seasoning mix.
- If you prefer a creamier texture, drizzle tahini or a yogurt-based sauce over the roasted cauliflower.
Storage
Store leftover roasted cauliflower in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave to maintain its texture and flavor.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use frozen cauliflower for this recipe?
It’s best to use fresh cauliflower for whole roasting, as frozen tends to be softer and may not hold its shape well during the long roasting process.
How do I know when the cauliflower is done?
The cauliflower is done when it is tender all the way through and has a golden-brown crust. You can test tenderness by inserting a knife into the center – it should slide in easily.
PrintWhole Roasted Cauliflower Recipe
A whole roasted cauliflower recipe featuring a perfectly seasoned head of cauliflower roasted until tender and golden, delivering a flavorful and impressive vegetarian main or side dish.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Roasting
- Cuisine: Mediterranean
- Diet: Vegetarian
Ingredients
Vegetables
- 1 whole cauliflower, washed and trimmed
Seasoning and Oils
- 3 tablespoons olive oil
- 3 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Preheat the oven: Set your oven to 425°F (220°C) and allow it to fully heat to ensure a perfect roast.
- Prepare the cauliflower: Remove the leaves and trim the stem so the cauliflower can sit flat. Rinse and pat dry.
- Season the cauliflower: In a small bowl, mix minced garlic, olive oil, cumin, smoked paprika, salt, and pepper. Rub this mixture evenly all over the cauliflower, making sure to get into the crevices for full flavor.
- Roast: Place the cauliflower on a baking sheet lined with parchment. Roast in the preheated oven for 45-55 minutes, or until the cauliflower is tender when pierced with a fork and has a beautiful golden crust.
- Serve: Let it cool slightly before slicing or pulling apart the florets. Serve warm as an impressive vegetarian entree or side dish.
Notes
- Use a sharp knife to trim the stem so the cauliflower sits evenly on the baking sheet.
- Feel free to swap spices to your preference, such as adding turmeric or chili powder for extra flavor and color.
- Check tenderness by inserting a fork into the thickest part of the cauliflower; it should be soft but not mushy.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently.
Keywords: roasted cauliflower, whole cauliflower, vegetarian, gluten free, easy side dish, healthy roast
