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Seasoned with garlic, lemon, and herbs, whole roasted cauliflower is an easy way to serve this underrated vegetable. Garlic lovers will adore the additional sauce!
Over the years I’ve really loved experimenting with cauliflower recipes, going past the raw-on-a-veggie-tray option that was my experience with it growing up.
Cauliflower has a mild flavor, which means it can take on a variety of herbs and spices to match whatever dinner vibe you’re feeling for the day. Pair that with roasting, which brings out a natural sweetness, and you’ve always got a great side option ready.
This whole roasted cauliflower seems a little bit fancier than the standard roasted florets, but it’s just as easy! It’s smothered in a garlicky, lemony herb butter and then roasted for about an hour for an utterly tender side that impresses on the table.
And if you love garlic as much as I do, you’ve got to make the dipping sauce!
Ingredients for whole roasted cauliflower
Full list of ingredients including quantities is located in the recipe card.
You’ll need:
- Whole head of cauliflower
- Unsalted butter, melted
- Olive oil
- Fresh garlic
- Lemon, for zest and juice
- Fresh parsley
- Parmesan cheese
- Italian seasoning
- Salt and pepper
I recommend using a standard white cauliflower rather than yellow or purple cauliflower, if only because the vibrant colors can get muddled during cooking.
Look for a head that is compact with tightly formed florets. If there are dry dark spots you can cut them off, as this is not mold and simply caused by oxidation.
How to make this recipe
Preheat the oven to 400°F. Choose a Dutch oven or a baking dish for the cauliflower; it should fit easily with plenty of room around it for air flow. Do not use a sheet pan. Add a light coating of nonstick spray, olive oil, or butter on the bottom of the Dutch oven or dish.
Pull the outer leaves off the cauliflower, then trim the stem flat so the head will sit in the pan. Take care to not cut too much from the stem, or the cauliflower could fall apart.
Stir together melted butter, olive oil, garlic, lemon zest, parsley, and cheese in a small bowl. Using about 3/4 of the mixture, rub it all over the cauliflower. Don’t forget the sides!
Place in the pan and cover with a lid (if using a Dutch oven and the cauliflower isn’t too tall) or aluminum foil. Covering the cauliflower will help it steam on the inside and get fully cooked without burning the outside.
Bake the cauliflower for about 40 minutes, then remove the lid/foil and spread on the remaining butter mixture. If the mixture has solidified during the roasting, microwave it (covered with a paper towel to prevent splatters) for 10-20 seconds to re-melt.
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Pop the cauliflower back into the oven and roast, uncovered, for 15-20 minutes. The outside should be golden brown. If you like, you can broil during the last few minutes for a crispier exterior.
Let cool briefly, then slice into wedges. Garnish with additional parsley and serve with the garlic sauce, if you like!
Making the garlic sauce
While the cauliflower is in the oven for the second time, heat olive oil in a skillet over medium. Add the garlic and cook while stirring, until it is soft and fragrant, just 1-2 minutes. Remove from heat and let cool 3 minutes.
Place the garlic in a food processor and add lemon juice, salt, pepper, and olive oil. Purée until completely smooth.
Plate the sauce with the cauliflower, drizzle over the top, or serve in small dishes alongside for dipping.
Recipe suggestions
Instead of Italian seasoning, you can try a bit of smoked paprika to add a depth that will contrast the lemon.
Add a bit of crushed red pepper flakes to the sauce for heat.
Don’t want to make the garlic sauce? Not a problem! This roasted whole cauliflower is wonderful without it, or you can serve it with the nutty tahini dressing I use on my kale slaw recipe.
The next time you’re stumped about cauliflower head in the fridge, make this recipe!
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Whole Roasted Cauliflower
Ingredients
For the roasted cauliflower
- 1 head cauliflower, 1 1/2 – 2 pounds
- 4 tablespoons unsalted butter, melted
- 1 tablespoon extra virgin olive oil
- 2 cloves garlic, minced
- 1/2 teaspoon grated lemon zest
- 1 tablespoon finely chopped fresh parsley, plus more for garnish
- 3 tablespoons freshly grated parmesan cheese
- 1 teaspoon Italian seasoning
- 1/2 teaspoon fine sea salt, or to taste
- 1/4 teaspoon ground black pepper, or to taste
For the garlic sauce
- 1 tablespoon extra virgin olive oil
- 1/4 cup garlic cloves, finely chopped (1-2 heads)
- 2 tablespoons fresh lemon juice
- 1/2 teaspoon fine sea salt
- 1/4 teaspoon ground black pepper
- 1/2 cup extra virgin olive oil, see note
Directions
Prepare the cauliflower
- Preheat the oven to 400°F. Lightly grease the bottom of a Dutch oven or baking dish.
- Remove the outer leaves from the cauliflower. Cut the stem flat so the cauliflower can sit upright in the pan (make sure not to cut too much to prevent the cauliflower from falling apart).1 head cauliflower
- In a small bowl, combine the melted butter, olive oil, minced garlic, lemon zest, parsley, 2 tablespoons parmesan cheese, Italian seasoning, salt, and pepper. Stir well to combine.4 tablespoons unsalted butter, 1 tablespoon extra virgin olive oil, 2 cloves garlic, 1/2 teaspoon grated lemon zest, 1 tablespoon finely chopped fresh parsley, 2 tablespoons freshly grated parmesan cheese, 1 teaspoon Italian seasoning, 1/2 teaspoon fine sea salt, 1/4 teaspoon ground black pepper
- Rub 3/4 of the butter mixture over the entire head of cauliflower, making sure to include the sides.
- Place the cauliflower in the prepared pan and cover with a lid or aluminum foil. Bake for 40-45 minutes. Remove the lid and baste with the remaining butter mixture (you might need to briefly heat it in the microwave to re-melt the butter). Sprinkle with the remaining parmesan, then roast for an additional 15-20 minutes, uncovered, until the exterior is golden brown. For an even crispier exterior, broil during the final 3-5 minutes.1 tablespoons freshly grated parmesan cheese
- Let the cauliflower cool for 5 minutes, then slice into thick slices or wedges. Garnish with fresh parsley.
Prepare the sauce
- Prepare the sauce while the cauliflower is roasting. Heat 1 tablespoon olive oil in a skillet set over medium heat. Add the garlic and cook, stirring, until soft and fragrant, 1-2 minutes. Remove from the heat and cool for 2-3 minutes.1 tablespoon extra virgin olive oil, 1/4 cup garlic cloves
- Transfer the garlic to a food processor along with the lemon juice, salt, pepper, and remaining olive oil. Puree until smooth.2 tablespoons fresh lemon juice, 1/2 teaspoon fine sea salt, 1/4 teaspoon ground black pepper, 1/2 cup extra virgin olive oil
- Serve drizzled over or alongside the roasted cauliflower.
Notes
- Make sure the olive oil used in the sauce isn’t overly bitter or peppery. If it has a strong flavor, consider substituting it with a neutral-flavored oil such as avocado.
- Nutrition calculation includes all of the sauce.
Want to save this recipe for later?
We’ll email a link to you, so you can come back to it later! Plus, we’ll send new recipes to your inbox weekly.
Nutrition
Nutrition information is provided as a courtesy and is an estimate based on online calculators. Any nutritional information found on Stetted should be used as a general guideline only.
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About Megan
I learned how to cook by exploring seasonal ingredients, and you can too! Meal time shouldn’t be stressful or complicated, and with fresh ingredients and easy methods, I’m here to help you enjoy the time spent in the kitchen. Read more…
