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Whole-Roasted Cauliflower

Amelia MapstoneAmelia Mapstone
Cut the step of chopping cauliflower and instead roast it whole with salt and pepper.
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Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 45 minutes
Course Side Dish
Cuisine American
Servings 4 servings
Calories 195 kcal

Ingredients
  

  • 1 whole cauliflower head about 2 pounds
  • 1/3 cup extra-virgin olive oil plus more if needed
  • Kosher salt to taste
  • Black pepper to taste
  • Fresh parsley chopped (for garnish)

Instructions
 

  • Preheat your oven to 375°F. Trim away the leaves at the bottom of the cauliflower head. Carefully cut off and remove the stem and tough core while keeping the head intact. Rinse the cauliflower well and pat dry with a clean towel.
  • Drizzle the olive oil all over the cauliflower and massage gently with your hands so that every part is coated. Season generously with kosher salt and black pepper if desired.
  • Place the cauliflower with its florets side up on a cast-iron skillet or oven-safe baking dish. Cover tightly with aluminum foil and roast for 30 minutes.
  • Remove the foil. Drizzle a little more oil if it looks dry. Roast for an additional hour, or until the cauliflower is tender and has a golden, slightly crispy exterior. Garnish with parsley.

Nutrition

Calories: 195kcalCarbohydrates: 7gProtein: 3gFat: 18gSaturated Fat: 3gSodium: 43mgFiber: 3g
Keyword Whole Roasted Cauliflower
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