Whole Roasted Cauliflower
User Reviews
5
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Prep Time
10 mins
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Cook Time
1 hr 5 mins
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Total Time
1 hr 15 mins
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Servings
4
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Calories
180 kcal
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Course
Side Dish, Main Course, Dinner
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Cuisine
American
Whole Roasted Cauliflower
Description
This Whole Roasted Cauliflower begins by trimming the bottom of the head to stand upright in a baking pan. Softened salted butter is mixed with minced garlic, salt, and paprika, then rubbed evenly over the cauliflower’s surface. Covered loosely with foil, it bakes until fork-tender inside. Afterward, the oven temperature is lowered, the foil removed, and the cauliflower is basted with pan butter and topped with grated Parmesan and chopped chives. Continued roasting browns the cheese topping to create a lightly crisp, savory exterior.
The result balances tender interior florets with a nutty, browned crust flavored by the garlic butter and cheese. Paprika adds subtle warmth and color while chives provide fresh herbal notes. This cooking method transforms a whole vegetable into a centerpiece side dish with simple ingredients and layered textures.
Leftover roasted cauliflower can be stored refrigerated for several days in an airtight container. The dish suits serving alongside meats or as part of vegetarian meals, offering a visually impressive and flavorful vegetable preparation.
Ingredients
- 1 cauliflower rinsed and patted dry, head
- ⅓ cup salted butter softened, Danish Creamery brand
- 2 garlic minced, cloves
- 1 teaspoon salt
- ¼ teaspoon paprika
- 2 tablespoons Parmesan Cheese grated
- 1 tablespoon chives finely chopped, plus more for serving
Instructions
- Preheat the oven to 400°F.
- Using a sharp knife, trim off the bottom of the cauliflower stem. Set the cauliflower head inside an oven-safe skillet or baking pan with sides at least two inches high.
- In a small bowl, stir together the softened butter, minced garlic, salt, and paprika. Rub the seasoned butter over the top and sides of the cauliflower head. Cover the cauliflower loosely with foil and bake for 40-50 minutes, or until tender in the center.
- Remove the cauliflower from the oven and reduce the oven temperature to 375°F. Uncover the cauliflower and baste it with the melted butter from the baking pan or skillet. Sprinkle the parmesan cheese and chopped chives on top. Return the cauliflower to the oven, uncovered, and roast until golden brown, about 15 minutes longer, basting with the melted butter every five minutes. Sprinkle with more chives and serve.
Notes
- Store leftover roasted cauliflower in the refrigerator within an airtight container for up to four days.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 180 kcal
% Daily Value*
| Calories | 180kcal | 9% |
| Carbohydrates | 8g | 3% |
| Protein | 3g | 6% |
| Fat | 16g | 25% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 1g | 50% |
| Cholesterol | 42mg | 14% |
| Sodium | 768mg | 32% |
| Potassium | 450mg | 10% |
| Fiber | 3g | 12% |
| Sugar | 3g | 6% |
| Vitamin A | 611IU | 12% |
| Vitamin C | 71mg | 79% |
| Calcium | 52mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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