Ready to learn how a whole cauliflower head can be roasted? Whether this is going to be the main course of a vegan or vegetarian meal or a side dish for a carnivore plate, this recipe is a show-stopper.
This parmesan whole roasted cauliflower recipe is flavorful, perfectly cooked, and has a meaty texture. A garlic parmesan sauce is drizzled on the entire baked cauliflower and then the whole head can be sliced into wedges.
It sounds fancy, but it’s easy! It takes only 10 minutes of active time to roast garlic parmesan cauliflower, and the rest of the cooking time is done in the oven-no work required. Check out the recipe next.
Whole Roasted Cauliflower
Make this cauliflower for dinner parties or weeknight meals as the main dish or appetizer. Cauliflower does not have many calories, but it is healthy with lots of nutrients.
Additionally, as it is a great flavor carrier, you can add any of your favorite condiments alongside if you’d like. You can serve the cauliflower with quinoa or chickpeas and a fresh salad.
- 3 tbsp tahini
- 3 tbsp water
- 3 tbsp lemon juice
- 1/2 tsp cumin powder
- 1/2 tsp paprika
- 1/2 tsp dried oregano
- 1/2 tsp garlic powder
- 1/4 tsp turmeric powder
- 1/4 tsp salt
- 1/4 tsp ground black pepper
- 2 large heads of cauliflower
- Step 1: Prepare the cauliflower – clean, rinse, and pat. Remove the leaves from the outside and cut the bottom off so that it’s smooth. TIP: Cut off the bottom stalk’s woody core, but be careful not to cut too far as the head needs to remain in contact when cooking whole cauliflower.
- Step 2: Create a Parmesan sauce with garlic. Mix the olive oil, the garlic, the parmesan, the basil, the parsley, the thyme, the sea salt, and the black pepper together—cauliflower seasoning.
- Step 3: Starting in a dutch oven with the cauliflower head upside down (core side up). Drizzle 1/2 of the sauce over the top and let the center drip down.
- Step 4: Season up to the top. Flip and drizzle over the cauliflower with the remaining sauce to spread it all over, and use a basting brush.
- Step 5: Bake the whole cauliflower in the oven. Cover the Dutch oven’s lid and bake until the cauliflower is soft and easy to pierce with a knife.
- Step 6: Broil the whole roasted parmesan cauliflower. Sprinkle on top, parmesan cheese, and broil until browned with the cheese. Sprinkle with fresh parsley for garnish, if you prefer, and/or even extra parmesan.
Instead of tahini, feel free to use oil (extra virgin oil is my favorite choice, but any oil will do). Add approximately 3 tablespoons of oil and no water. Using any spices or herbs that you like or have on hand.
Any minced garlic may also be added, but it burns quickly, so keep that in mind. Rub the marinade all over the cauliflower using a basting brush, but it’s not necessary. Your hands, a spoon, or even a paper napkin may be used as well.
Depending on your oven, your cauliflower’s size, or how soft you want it, baking time will vary. Cover with some aluminum foil if your cauliflower is already golden brown but not soft enough, and bake until soft.
Roasted Cauliflower Three Ways
Roast two large cauliflower heads, and toss some of your cauliflower florets with pasta and a white sauce for dinner. Use the leftovers with some Gruyere, sharp cheddar, or Parmesan cheese in a frittata omelet the next day.
For lunch, you can chop up your cauliflower, tuck it inside a pita with some lettuce and a drizzle of humus.
- 90 cal. of Extra Virgin Olive Oil, (0.75 tbsp)
- 25 cal. of Cauliflower (RAW), (1 cup)
- 4 cal. of Garlic powder, (0.38 tsp)
- 1 cal. of pepper, black, (0.25 tsp)
- 0 cal. of Himala Salt – Pink Sea Salt, (0.13 tsp)
Cauliflower may be low in calories but it has all the makings of comfort food. Thanks to the vegetable’s starchy consistency, it gives you the feeling of heavier foods like potatoes, but without the weight.
You can serve your whole roasted cauliflower with a cheese sauce for a mac and cheese feel, or add a fresh pesto to elevate cauliflower to a new level. However, you serve it, you can rest assured you’ve noshing on a healthy meal.