The cauliflower head comes out beautifully browned on the outside and tender on the inside. I’m happy I did. It’s a great recipe and I’ve been making it regularly ever since. The cauliflower looks so impressive when it emerges from the oven. But the best part? It’s delicious, and the leftovers keep well for several days.
Ingredients
Variations
Roasted Whole Cauliflower Instructions
Storing Leftovers
More Cauliflower Recipes
Recipe Card
Cauliflower head: I use a medium-sized head. You’ll need to adjust the cooking time if you use a small or a big one. Olive oil: I love cooking with this flavorful oil. Melted butter is another tasty option. To season: I use kosher salt, black pepper, garlic powder, and paprika. Olive oil spray: I use it to spray the cauliflower one more time after I season it. This helps keep the spices moist and prevents them from burning in the oven.
You can also coat the cauliflower with melted butter or ghee instead of using olive oil.
Brush the cauliflower all over with olive oil. (Photo 1). Sprinkle it with spices, then spray it with more olive oil. (Photo 2). Place it in a pan with a little water at the bottom. (Photo 3). Roast it for about 80 minutes in a 350°F oven. (Photo 4). Allow to slightly cool, then cut and serve. (Photos 5-6).
As for what dishes go with it, anything goes, really. Much like cauliflower steak, it’s substantial enough to even serve as a main dish, with perhaps a side salad (try arugula salad or tomato salad). Or you can serve it with fried or poached eggs. You can also serve the cauliflower as a side dish. I like to serve it with any of the following because I can bake the entire meal in the same 350°F oven:
Honey garlic chicken Keto meatloaf Turkey meatloaf Egg stuffed meatloaf Keto meat pie Bacon-wrapped meatloaf Soy sauce chicken Baked scallops Keto lasagna
They are also good when served cold! Kind of like eating cold antipasti.
