Whole Roasted Cauliflower

This easy and delicious Whole Roasted Cauliflower is seasoned with garlic powder, thyme, rosemary, and fresh Parmesan cheese and oven-roasted to perfection. Enjoy this tasty side dish with any number of entrees, but our favorites are roasted pork loin and baked cod. Or enjoy this beauty as a vegetarian meal.

How to make Whole Roasted Cauliflower

First, pull the leaves and trim the stem off the cauliflower. In a small bowl, combine the olive oil, dried thyme, crushed rosemary, garlic powder, onion powder, salt, and black pepper. Use a pastry brush to brush the olive oil mixture all over the outside of the entire head of cauliflower. Cover with aluminum foil and place in a preheated oven.

Roast for 30 minutes, then remove the foil and continue roasting until golden brown and fork tender on the inside. Sprinkle the top with Parmesan Cheese and place under the broiler for about 3-4 minutes. Keep an eye on the cauliflower while it is under the broiler, as broilers are somewhat unpredictable. See the below picture for cutting into wedges. If desired, sprinkle with chopped fresh parsley.

How long to roast a whole head of cauliflower

It takes about 45 minutes to roast a cauliflower, 30 of those minutes covered with foil and the other 15 without foil to brown it up real nice and crisp the Parmesan Cheese. Of course, really large cauliflower will take longer to roast. Cook until fork tender and golden brown.

How to store roasted cauliflower

• Store leftover cauliflower in an airtight container in the fridge for up to 3 days.
• Reheat in the microwave at reduced power just until warm.
• Vegetables with high moisture content, like cauliflower, are best frozen for stews and soups. Their texture changes after freezing and thawing, so they are best used in more of a liquid state.

Recipes notes and helpful tips

• This recipe is for a medium to medium-large head of cauliflower. Please keep that in mind when roasting. A small head will be done faster, and a large head will take a little bit longer.
• The broiler really gives this dish a nice golden color, but they are also a little unpredictable unless you use yours frequently. As a rule of thumb, stay close and keep an eye on it.
• The cauliflower will be extremely hot when removed from the oven. Handle it with care when moving it from the baking sheet to a serving plate.
• Other fresh herbs and spices to try are basil, oregano, or Italian seasoning,
• Carefully cut the cauliflower into wedges with a sharp knife.
• To make this a vegan friendly recipe omit the Parmesan cheese and replace it with vegan Parmesan cheese.
• Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave at reduced power.

More cauliflower recipes to try!

Whole Roasted Cauliflower Recipe

Full of flavor and healthy, Whole Roasted Cauliflower head is a cinch to make with common pantry spices and Parmesan cheese.  This low carb and keto friendly dish is delicious with roasted chicken, grilled pork tenderloin, or braised beef. Or prepare for Thanksgiving or Christmas for a spectacular show. 

5 from 11 votes

Print Pin Rate

Course: side

Cuisine: American

Prep Time: 10 minutes minutes

Cook Time: 45 minutes minutes

Servings: 6 servings

Calories: 150kcal

Author: Beth Pierce

Ingredients

• 1 head cauliflower stem trimmed off
• ⅓ cup olive oil
• ½ teaspoon dried thyme
• ½ teaspoon crushed rosemary
• ½ teaspoon garlic powder
• ½ teaspoon paprika
• ¼ teaspoon onion powder
• ½ teaspoon kosher salt
• ½ freshly ground black pepper
• ¼ cup freshly grated Parmesan Cheese
• 1 tablespoon chopped fresh parsley optional
• Kosher salt and freshly ground black pepper

Instructions

• Preheat oven to 400 degrees. Cover a sheet pan with parchment paper. 
• Pull the leaves and trim the stem off the cauliflower. Pat the cauliflower dry with paper towels. 
• In a small bowl, combine the olive oil, dried thyme, crushed rosemary, garlic powder, onion powder, salt, and black pepper. Place the cauliflower on the prepared sheet pan. Use a pastry brush to brush the olive oil mixture all over the outside of the cauliflower. 
• Cover with aluminum foil and roast for 30 minutes. Remove the foil and continue roasting for 15 minutes or until golden brown and fork tender. 
• Sprinkle Parmesan Cheese over the top and place the head under the broiler for about 3-4 minutes. If desired, sprinkle with chopped fresh parsley. Season with salt and black pepper to taste. Use a sharp knife to cut into slices. 

Notes

• This recipe is for a medium to medium-large head of cauliflower. Please keep that in mind when roasting. A small head will be done faster, and a large head will take a little bit longer.
• The broiler really gives this dish a nice golden color, but they are also a little unpredictable unless you use yours frequently. As a rule of thumb, stay close and keep an eye on it.
• The cauliflower will be extremely hot when removed from the oven. Handle it with care when moving it from the baking sheet to a serving plate.
• Other spices to try are basil, oregano, or Italian seasoning,
• Carefully cut the cauliflower into wedges.
• Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave at reduced power. 

Nutrition

Calories: 150kcal | Carbohydrates: 6g | Protein: 3g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Cholesterol: 4mg | Sodium: 296mg | Potassium: 309mg | Fiber: 2g | Sugar: 2g | Vitamin A: 179IU | Vitamin C: 47mg | Calcium: 62mg | Iron: 1mg

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