The Best Whole Roasted Cauliflower

The absolute best whole roasted cauliflower recipe! Super simple, tender roast cauliflower using just a few simple ingredients and tastes like restaurant quality!

I gotchu covered with a delicious and easy recipe for all my cauliflower lovers. And to be honest – even if you don’t love cauliflower, you will love this recipe. My husband is so anti-cauliflower but he is obsessed when I make this with dinner.

This is the cauliflower recipe you will come back for again and again. It is a complete knock out and so flavorful and tasty. You’d never know it is so simple when you taste it. It is tender and delicious and almost buttery if that makes sense?!

Whenever we have a dinner party or want to make a wholesome meal for dinner – this is on the menu. I love the grated parmesan cheese on top too and it gets golden and crunchy on top when you broil it.

It is a slow roasted cauliflower and making it in the dutch oven is key. It keeps the heat in and for the last few minutes, I like to broil it so it gets crunchy sans lid on top. I never was so obsessed with my dutch oven until I made this recipe. Now I am hooked on using it for recipes.

I cannot wait to hear what you think of this!

What ingredients you need to make whole roasted cauliflower:

• Cauliflower – one head of cauliflower! You don’t want florets here as it should be the full head to roast. I usually buy organic as well.
• Olive oil – or avocado oil works well too
• Garlic – or use garlic powder if you prefer
• Parmesan cheese – I grate the fresh block of parmesan 
• Dried basil and parsley

How to roast a whole cauliflower:

1. Preheat oven to 400 degrees F
2. Rinse cauliflower head and pat try then gently remove the outer leaves and cut off the bottom so it’s flat and most of the woody stem is removed (keep the head intact)
3. In a small bowl, whisk together the oil, garlic, cheese and seasonings
4. Place the trimmed cauliflower head upside down (core side up) onto a dutch oven (about 6 quarts in size)
5. Drizzle 1/2 the sauce over the cauliflower to make sure it covers all around (I tilt it around)
6. Flip over and drizzle remaining sauce on top. I like to use a pastry brush to spread it cross too so the entire head is covered
7. Cover the dutch oven with a lid and bake for 35-40 minutes or until the cauliflower is tender (I like to stick a fork in it to see)
8. Remove the lid and sprinkle some extra grated parmesan cheese on top then broil for 5 minutes or until the cauliflower is brown and golden
9. Serve while warm with desired mains like Crispy Chicken Thighs (no grill needed), Chicken Meatballs and Buffalo Blue Cheese Stuffed Meatloaf

Tips for success:

• If you don’t do dairy or aren’t into parmesan cheese, feel free to omit or you can use a vegan sub!
• I use a dutch oven to make this but if you don’t have one, you can add to a large baking dish and cover with foil to cook
• I love snacking on this cold or reheating it in the microwave when you have leftovers
• Don’t forget a drizzle of tahini if you want to take this up even higher!