How to Roast a Whole Cauliflower

Did you know you can roast a cauliflower whole? We’re here to show you how it’s done, step by step. With minimal prep and a little patience, you’ll have a show stopping side dish to wow even the most staunch cauliflower skeptics. There are lots of ways to spice this up with different seasonings (we’ve included suggestions below), or try it topped with a simple lemon feta sauce like the one we’re sharing here.

Don’t forget to share your roasted cauliflower pics with us! Snap a photo of your whole roasted cauliflower, post it to social media, and tag us @realfoodremedyrx.

Step 1: Trim the base

Rinse and pat dry the cauliflower. Using your hands, break off the outer leaves. Using a paring knife, cut down the core and any remaining leaves until the cauliflower has an even base. Be careful not to cut into any of the florets.

Step 2: Season the bottom

Set the cauliflower in a heavy, oven safe pan or cast iron skillet. Drizzle a tablespoon of oil over the bottom and inside the cauliflower. Sprinkle with salt.

Step 3: Season the top

Flip the cauliflower and drizzle with 3 to 4 more tablespoons of oil, or until well coated. Season liberally with salt. Feel free to season with optional seasonings (suggestions below) at this point.

Step 4: Cover

Cover the cauliflower tightly with foil

Step 5: Roast covered

Transfer the cauliflower to a 375 degree oven. Roast for 30 minutes, or 45 minutes for larger cauliflower.

Step 6: Remove the foil and increase temp

Remove the foil and increase the oven temperature to 425 degrees.

Step 7: Roast until tender and golden

Continue to roast the cauliflower uncovered for 30 to 45 minutes more, or until the cauliflower is golden brown and cuts easily with a paring knife.

Step 8: Serve

Cut the cauliflower into wedges and serve. Jazz it up with a simple dressing, like our lemon feta sauce.

Whole Roasted Cauliflower with Lemon Feta Sauce

Active time: 10 Min.

Total time: 75-90 Min.

Servings: 4

Ingredients:

For the cauliflower:

1 medium cauliflower

Avocado oil, light olive oil (not extra virgin), or other neutral cooking oil

Salt

Optional seasonings:

Black pepper

Garlic powder

Onion powder

Paprika/smoked paprika

Ground cumin

Chili powder

Curry powder

Turmeric

Garam masala

Cayenne pepper

Lemon pepper

Dried thyme

Lemon Feta Sauce (optional):

½ cup whole milk plain Greek yogurt

Heaping ¼ cup crumbled feta (approximately 1 ½ ounces)

1 small garlic clove

1 tablespoon lemon juice

½ tablespoon water

¼ teaspoon sea salt, more to taste

2 tablespoon finely chopped cilantro or parsley

Instructions:

Preheat oven to 375 degrees.

Rinse and pat dry the cauliflower. Using your hands, break off the outer leaves. Using a paring knife, cut down the core and any remaining leaves until the cauliflower has an even base. Be careful not to cut into any of the florets.

Set the cauliflower in a heavy, oven safe pan or cast iron skillet. Drizzle a tablespoon of oil over the bottom and inside the cauliflower. Sprinkle with salt.

Flip the cauliflower and drizzle with 3 to 4 more tablespoons of oil, or until well coated. Season liberally with salt. Feel free to season with optional seasonings (suggestions above) at this point.

Cover the pan tightly with foil and roast for 30 minutes. For larger cauliflower, cook covered for an extra 15 minutes.

Remove the foil, increase the oven temperature to 425 degrees, and continue to roast for 30 to 45 minutes more, or until cauliflower is golden brown and cuts easily with a paring knife. Remove from oven and cut into wedges. Serve as is or top with lemon feta sauce and sliced green onions.

To make the lemon feta sauce, combine the Greek yogurt, feta, garlic, lemon juice, water, and salt in a small food processor blender. Blend until smooth, scraping down the sides as needed. Add the herbs and pulse a few times to combine. Add more salt or lemon juice to taste.