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Whole Roasted Cauliflower

A show-stopping vegetable centerpiece that utilizes the entire cauliflower head. Roasted until tender with a caramelized exterior and infused with herbs and spices, this dish transforms an ordinary vegetable into an extraordinary main or side dish.

75 minEasyServes 4195 cal/serving

MediterraneanSideOvenVegetarianVeganLow CarbGluten-FreeNut-FreeAlcohol-FreeCorn-Free

Ingredients

  • 1 medium whole cauliflower head with leaves, trimmed
  • 1/4 cup olive oil
  • 4 garlic cloves, minced
  • 2 tsp smoked paprika
  • 1 tsp ground cumin
  • 2 tbsp fresh thyme, leaves removed from stems
  • 1 tsp kosher salt
  • 1/2 tsp black pepper, freshly ground
  • 1 lemon, zested and juiced
  • 1 cup vegetable broth
  • 1/4 cup fresh parsley, chopped
  • 1/4 cup tahini sauce (optional)

Instructions

  1. 1

    Preheat the oven to 375°F (190°C).

  2. 2

    Remove the tough outer leaves from the 1 medium trimmed whole cauliflower head with leaves, but keep the tender inner leaves and stem intact. Trim the stem so the cauliflower sits flat in a roasting pan or Dutch oven.

  3. 3

    In a small bowl, mix together the 1/4 cup olive oil, 4 minced garlic cloves, 2 tsp smoked paprika, 1 tsp ground cumin, 2 tbsp leaves removed from stems fresh thyme, 1 tsp kosher salt, 1/2 tsp freshly ground black pepper, and 1 zested and juiced lemon zest to create a paste.

  4. 4

    Place the cauliflower in the roasting pan and rub the spice paste all over it, making sure to get it into all the nooks and crannies.

  5. 5

    Pour the 1 cup vegetable broth and half of the lemon juice into the bottom of the pan.

  6. 6

    Cover the pan tightly with aluminum foil or a lid and roast for 30-40 minutes.

  7. 7

    Remove the foil or lid, increase the oven temperature to 425°F (220°C), and continue roasting for 20-30 more minutes, basting occasionally with the pan juices. The cauliflower should be tender when pierced with a knife and deeply golden brown on the outside.

  8. 8

    Transfer the cauliflower to a serving platter. If desired, reduce the pan juices by simmering them in a small saucepan until thickened, then pour over the cauliflower.

  9. 9

    Drizzle with the remaining lemon juice and sprinkle with fresh 1/4 cup chopped fresh parsley.

  10. 10

    If using, drizzle 1/4 cup tahini sauce (optional) over the top or serve on the side.

  11. 11

    To serve, slice the cauliflower into wedges or "steaks," making sure each serving includes some of the flavorful outer crust and tender inner florets.

Questions

How long does Whole Roasted Cauliflower keep?

Refrigerate leftovers within two hours and eat them within three days. Reheat covered in a 300 F oven until warmed through.

Can I halve or double Whole Roasted Cauliflower?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. Doubled, split it across two pans and rotate them halfway; one crowded pan bakes unevenly.

Serve it with

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