Whole Roasted Cauliflower

It is made by roasting a whole head of cauliflower in the oven until it is tender and golden brown. I make it literally every week! With just a few simple ingredients, everyone loves it. This is one of those side dishes that go with anything. Serve it with tahini sauce, and wow your guests.

More sides? Try my Ptitim (Israeli Couscous), Potato Wedges, and Israeli Salad with Tahini Dressing.

Ingredients Overview 

*The full recipe is in the recipe card below!

Cauliflower: One medium-large whole head of cauliflower. You want to look for white florets; avoid cauliflowers with creamy coloring or brown spots.

Olive oil: To tenderize and soften the cauliflower in the oven and for a really flavorful roasted cauliflower.

Seasonings: Salt, pepper, and garlic powder are basics. 

The dish is easy to customize, as you can add your favorite seasonings to the cauliflower before roasting it to give it a unique flavor.

Some great options are smoked paprika, Shawarma spice, cumin, etc.  

How to Make a Whole Roasted Cauliflower Head

Prepare the cauliflower: Trim the tough bottom stem from the cauliflower, leaving the head and leaves that are close to the stem intact. Rinse the cauliflower and dry it very well. 

Boil the cauliflower: Place the cauliflower, white side down, in a large pot (that can fit the whole cauliflower), and add one tablespoon of salt. Add enough water to cover the cauliflower completely. Cover with a lid and bring to a boil on medium-high heat. Reduce heat to medium and boil for 8-12 minutes or until fork tender. Drain. 

Roast the cauliflower: Rub 1-2 tablespoons of olive oil between your hands, then massage the cauliflower to apply a thin and even layer. Season and bake in a preheated oven for 20-25 minutes until golden brown.

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Whole Roasted Cauliflower

Author Rachel

Prep Time 15 minutes minutes

Cook Time 25 minutes minutes

Yield 4

Print Pin Recipe

Description

This is one of those side dishes that go with anything. Serve it with tahini sauce, and wow your guests. 

Kosher, Pareve

Equipment

• Baking sheet
• Parchment paper

Ingredients

• ▢ 1 head cauliflower with leaves washed
• ▢ 3 tablespoons 45 ml olive oil
• ▢ 1 teaspoon garlic powder
• ▢ 1 tablespoon salt plus more to taste
• ▢ black pepper to taste

Instructions

• Preheat the oven to 450°F-500°F/ 230°C-260°C. Cover a baking sheet with parchment paper; set aside.
• Trim the tough bottom stem from the cauliflower, leaving the head and leaves that are close to the stem intact.
• Place the cauliflower, white side down, in a large pot and add one tablespoon of salt. Add enough water to cover the cauliflower completely. Cover with a lid and bring to a boil on medium-high heat. Reduce heat to medium and boil for 8-12 minutes or until fork tender.
• Take the cauliflower out of the water and let it cool down to room temperature.
• Place the cauliflower on the prepared baking sheet.
• Rub 1-2 tablespoons of olive oil between your hands, then massage the cauliflower to apply a thin and even layer.
• Season with garlic powder, salt, and pepper.
• Bake in preheated oven for 20-25 minutes or until browned around the edges.
• Remove from oven, and carefully rub with one tablespoon of olive oil.
• Season more if needed, and serve hot or at room temperature.

Notes

The dish is easy to customize, as you can add your favorite seasonings to the cauliflower before roasting it to give it a unique flavor.

Some great options are smoked paprika, Shawarma spice, cumin, etc.

Tried this recipe? Tag@mamalivingabroad