Whole roasted cauliflower is a show-stopping side dish that’s both versatile and incredibly simple to prepare. This recipe highlights the natural sweetness of cauliflower while offering endless possibilities for customization. So let’s jump in.
Ingredients:
- 1 head of cauliflower, leaves trimmed and stem intact
- 2 tablespoons olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
Optional additions (choose one or combine!):
- 2 tablespoons chopped fresh herbs (rosemary, thyme, parsley)
- 1/4 cup grated Parmesan cheese
- 1 lemon, zested and juiced
- 2 cloves garlic, minced
Instructions:
- Preheat your oven to 400°F.
- Leave the core intact for stability while roasting. Rinse the cauliflower and pat it dry with paper towels.
- Drizzle the cauliflower with olive oil and season generously with salt and pepper. Rub the oil and spices all over the surface.
- If using any of the optional additions, toss them with the cauliflower now.
- Place the cauliflower on a baking sheet lined with parchment paper. Roast for 30-40 minutes, or until the florets are tender and golden brown on the outside.
- For an extra touch of caramelization, in the last 10 minutes of roasting, baste the cauliflower with melted butter or additional olive oil.
- Once roasted, remove the cauliflower from the oven and let it cool slightly before serving.
