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Whole Roasted Cauliflower Recipe

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4.2 from 14 reviews

This Whole Roasted Cauliflower recipe features a tender cauliflower head roasted to perfection with a garlic butter rub, enhanced by paprika, Parmesan cheese, and fresh chives for a flavorful, hearty vegetable side dish that’s easy to prepare and beautifully presented.

  • Total Time: 1 hour 5 minutes
  • Yield: 4 servings

Ingredients

Cauliflower

  • 1 head cauliflower, about 2 pounds

Seasoned Butter Mixture

  • ⅓ cup Danish Creamery salted butter, softened
  • 2 garlic cloves, minced
  • 1 teaspoon salt
  • ¼ teaspoon paprika

Toppings

  • 2 tablespoons grated Parmesan cheese
  • 1 tablespoon chives, finely chopped, plus more for serving

Instructions

  1. Preheat the oven: Set your oven to 400°F to prepare for roasting the cauliflower.
  2. Prepare the cauliflower: Using a sharp knife, trim off the bottom of the cauliflower stem so it can sit flat. Place the whole head in an oven-safe skillet or baking pan with sides at least two inches high.
  3. Make garlic butter: In a small bowl, combine the softened salted butter, minced garlic, salt, and paprika until well mixed.
  4. Coat the cauliflower: Rub the seasoned butter evenly over the top and sides of the cauliflower head, ensuring full coverage.
  5. Initial roasting: Loosely cover the cauliflower with foil and bake in the oven for 40-50 minutes, or until the center is tender when pierced with a knife.
  6. Adjust oven and baste: Remove cauliflower from the oven and reduce temperature to 375°F. Remove the foil and baste the cauliflower with the melted butter collected in the pan.
  7. Add toppings and continue roasting: Sprinkle grated Parmesan cheese and chopped chives over the cauliflower. Return it to the oven uncovered and roast for an additional 15 minutes until the surface is golden brown. Baste every 5 minutes with the melted butter to keep it moist and flavorful.
  8. Serve: Garnish with extra chopped chives before serving hot as a delicious, elegant side dish.

Notes

  • Use a sharp knife to carefully trim the cauliflower stem so the head sits flat and stable in the pan.
  • Adjust roasting time depending on the size of the cauliflower and your oven’s heat distribution.
  • If you prefer a stronger garlic flavor, you can add an extra clove of garlic to the butter mixture.
  • For a vegetarian version, ensure the Parmesan cheese used is free from animal rennet.
  • Leftover roasted cauliflower can be refrigerated for up to 3 days and reheated gently before serving.
  • Author: Olivia
  • Prep Time: 10 minutes
  • Cook Time: 55 minutes
  • Category: Side Dish
  • Method: Roasting
  • Cuisine: American
  • Diet: Vegetarian

Find it online: https://iamstarved.com/whole-roasted-cauliflower-recipe/