WHOLE ROASTED CAULIFLOWER
Roasting a whole cauliflower is super easy and ends up looking somewhat impressive. It’s a really beautiful dish, and you can make it with as few as three ingredients: a head of cauliflower, olive oil or melted butter or ghee, and some salt. We dress it up a little more for this recipe, but it’s nice to know how to make it “plain” so you can customize it to your own tastes. SERVES 4
PREP TIME: 5 minutes
COOK TIME: 1 hour, 30 minutes
1 large head cauliflower
¼ cup extra-virgin olive oil, melted butter, or ghee (be liberal with it!)
3 garlic cloves, minced
¼ cup chopped fresh thyme
Juice of ½ lemon
Salt
Freshly ground black pepper
- Preheat the oven to 425°F (220°C).
- Remove the leaves from the cauliflower, and carefully cut off the bottom stem so that the cauliflower can sit on a flat surface. In a small bowl, mix to combine the olive oil, garlic, thyme, and lemon juice.
- Place the cauliflower on a baking sheet or in a cast iron skillet, and slowly pour the marinade over it. Rub it in as much as you can with your hands, and season generously with salt and pepper.
- Roast for 1 to 1½ hours, or until the outside of the cauliflower is very roasted and brown.
- Cut into wedges and serve.
VARIATION 1 HONEY-MUSTARD WHOLE ROASTED CAULIFLOWER: Before roasting the cauliflower as instructed, rub it with a mixture of 2 tablespoons (30 ml) grainy Dijon mustard, 2 tablespoons (30 ml) honey, and ¼ cup extra-virgin olive oil instead of the original marinade recipe. Season with salt and pepper.
VARIATION 2 SPICY WHOLE ROASTED CAULIFLOWER: Add 1 teaspoon (5 ml) chili powder and ¼ teaspoon ground cayenne pepper to the original marinade recipe. Skip the lemon juice, and roast according to the original recipe.
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Whole roasted cauliflower is a showstopper that asks almost nothing of you: one head of cauliflower, an aggressive rub of olive oil, garlic, and fresh thyme, and a hot oven. It roasts for over an hour until the outside is burnished and crisp while the inside turns silky and sweet. Bring it to the table whole and carve it at the table — it never fails to impress.
Pro Tips
- Trim the stem so the cauliflower sits flat and stable, and leave the core intact so the head holds together during roasting.
- Be genuinely liberal with the oil and rub it into every crevice — that's what creates the lacquered, crispy crust.
- Roast low and slow, up to 1½ hours; a larger head needs the extra time to cook through to the center without burning the surface.
- Check doneness by inserting a knife into the core — it should slide in with almost no resistance, like a baked potato.
Frequently Asked Questions
How do I carve a whole roasted cauliflower?
Cut it into thick wedges like a cake, or cut straight down into steaks. Serve each piece with the pan juices spooned over the top.
Can I roast it from a smaller head?
Yes — start checking at 45 minutes. Cooking time scales with size, so test the core rather than watching the clock.
What's the best topping for whole roasted cauliflower?
Extra fresh thyme, a squeeze of lemon, and a final drizzle of good olive oil. Toasted nuts or a spoonful of tahini-style sauce also work.
Is whole roasted cauliflower Paleo?
Entirely — cauliflower, olive oil (or ghee), garlic, thyme, and lemon. It's naturally vegan and gluten-free too.
Recipe Card
Ingredients
Method
- Preheat the oven to 425°F.
- Remove the leaves from the cauliflower, and carefully cut off the bottom stem so that the cauliflower can sit on a flat surface.
- In a small bowl, mix to combine the olive oil, garlic, thyme, and lemon juice.
- Place the cauliflower on a baking sheet or in a cast iron skillet, and slowly pour the marinade over it. Rub it in as much as you can with your hands, and season generously with salt and pepper.
- Roast for 1 to 1½ hours, or until the outside of the cauliflower is very roasted and brown.
- Cut into wedges and serve.
