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Whole Roasted Caulilflower
5 from 12 votes

Whole Roasted Caulilflower

This Whole Roasted Cauliflower recipe features an intact head trimmed and seasoned with olive oil, salt, garlic powder, lemon juice, and freshly ground black pepper. Roasting the entire cauliflower preserves its shape while allowing even cooking and flavor infusion, resulting in a tender center and nicely seasoned outer surface. The method highlights simple seasoning to complement the vegetable's natural flavor and can be an elegant side dish.

Prep Time
10 mins
Cook Time
1 hr
Total Time
1 hr 10 mins
Servings: 6
Calories: 88 kcal
Course: Main Course
Cuisine: Vegan

Ingredients

  • 1 head cauliflower (2 to 3 pounds)
  • 3 to 4 tablespoons olive oil
  • 1 teaspoon salt fine sea salt
  • 1 teaspoon garlic powder
  • 1 teaspoon lemon juice
  • black pepper freshly ground

Instructions

    Cup of Yum
  1. Preheat the oven to 400ºF and move your oven rack to a low setting, so the cauliflower will be at least 4 to 6 inches away from the top heating element. Trim the bottom of the cauliflower, slicing the core so it's flush with the bottom of the rest of the cauliflower head and will stand up evenly when placed in a pan. Carefully remove any leaves from the bottom, without cutting off the florets. Rinse the cauliflower well (I like to rinse the bottom after the leaves have been cut off, to make sure there are no tiny bugs inside) and pat well to dry.
  2. In a small bowl, mix together 3 tablespoons of olive oil, the salt, garlic powder, lemon juice and several grinds of black pepper. Use a pastry brush to stir it together. Place the cauliflower in a rimmed baking sheet or cast iron skillet, and flip it upside down so you can brush the bottom of the cauliflower head with roughly half the mixture. Shake the cauliflower to help distribute the seasoning inside.
  3. Flip the cauliflower head back over, and brush the entire outside with the remaining olive oil mixture. Be sure to use any excess that has dripped into the pan, too. Pour 1/4 cup of water into the bottom of the pan, then place the pan in the oven and roast for 60 minutes.
  4. When the timer goes off, remove the pan and use a knife to check the core of the cauliflower. If the cauliflower is 2 pounds or less, it might be tender already. If not, return the cauliflower to the oven to cook for 15 more minutes. If you're worried about the cauliflower getting to dark on top, you can brush those areas with additional olive oil, to help slow the browning process. If your cauliflower head is 3 pounds or more, it will probably take closer to 1 hour and 30 minutes to become tender all the way through.
  5. When the cauliflower is tender, remove it from the oven and let it cool for 10 minutes. Season with additional salt and pepper, if desired, then slice into wedges and serve warm with your favorite side dishes. Leftover cauliflower can be stored in an airtight container in the fridge for up to 5 days.

Notes

  • Nutrition info applies to one of six slices and is an estimate only.
  • Avoid roasting cauliflower well in advance, as reheating may cause mushiness.
  • Leftover roasted cauliflower can be incorporated into dishes like pasta or burrito bowls to blend flavors seamlessly.

Nutrition Information

Calories 88kcal (4%) Carbohydrates 5g (2%) Protein 2g (4%) Fat 7g (11%) Saturated Fat 1g (5%) Sodium 417mg (17%) Potassium 293mg (6%) Fiber 2g (8%) Sugar 2g (4%) Vitamin C 47mg (52%) Calcium 21mg (2%) Iron 1mg (6%)

Nutrition Facts

Serving: 6 Serving

Amount Per Serving

Calories 88

% Daily Value*

Calories 88kcal 4%
Carbohydrates 5g 2%
Protein 2g 4%
Fat 7g 11%
Saturated Fat 1g 5%
Sodium 417mg 17%
Potassium 293mg 6%
Fiber 2g 8%
Sugar 2g 4%
Vitamin C 47mg 52%
Calcium 21mg 2%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.