Ready to learn how to roast a whole cauliflower?
Let’s turn this humble veggie into something truly irresistible.
Learning how to roast a whole cauliflower is a game changer. It’s easier than you think and absolutely delicious!
This simple recipe brings out the best in your cauliflower. It leaves you with a golden, tender veggie that’s perfect for any meal. It’s so easy to make, and by the end of this guide, you’ll be confidently roasting cauliflower every time!
Whether you’re a beginner or an experienced cook, roasting a whole cauliflower is a must-try. It will quickly become your new favorite way to enjoy this delicious veggie
INGREDIENTS
- Cauliflower: Choose a fresh, white cauliflower that’s small enough to fit comfortably in your pot. If it has leaves still attached, that’s even better. They help protect the florets and keep them fresh and white.
- Oil and Salt: Use high-quality olive oil and flaky sea salt for the best flavor. Since the cauliflower is simply seasoned with these two ingredients, it’s important to use the best options available.
How to Roast a Whole Cauliflower | Tips:
- Even Roasting: To ensure even cooking, you can trim the stem of the cauliflower so it sits flat in the pot or on the baking tray. This helps it cook more uniformly.
- Pre-Cook in Salted Water: Start by boiling the cauliflower in salted water until it’s fork-tender. This step ensures the cauliflower is fully cooked inside before it gets that crispy exterior in the oven.
- High Heat Roasting: Roast the cauliflower in a preheated oven at a very high temperature (around 425°F / 220°C) for the best golden-brown crust. The high heat will help caramelize the outer layers while keeping the inside tender.
- Flavor Enhancements: While roasting, feel free to add additional flavors like garlic powder, paprika, curry powder, or fresh herbs such as thyme or rosemary for a savory kick.
- Serve with Sauces: Once roasted, serve your cauliflower with a dipping sauce like tahini, garlic yogurt, or a tangy vinaigrette to add another layer of flavor.
- Storage: Store leftover roasted cauliflower in an airtight container in the fridge for up to 3–4 days.
- Using Leftovers: With the leftovers, you can make soups, salads, wraps, frittatas, and more—endless ways to enjoy your roasted cauliflower!
How to Roast a Whole Cauliflower?
Learn how to roast a whole cauliflower in this super simple step-by-step guide, bringing out the best in your veggie.
Ingredients
- 1 cauliflower head (see recipe notes for tips on choosing the best one)
- 2-3 tbsp olive oil
- ¼-½ tsp flaky sea salt (or to taste)
Instructions
- Preheat the oven to 220°C (430°F).
- In a large pot, bring plenty of salted water to a boil—enough to fully submerge the cauliflower.
- Prep the cauliflower: Trim the stem so the cauliflower can sit flat in the pan.
- Once the water is boiling, carefully place the cauliflower into the pot. Boil for 9–10 minutes, or until the stem is fork-tender.
- Line a baking pan with aluminum foil and parchment paper for easy cleanup.
- Transfer the cauliflower straight from the pot to the prepared pan. Drizzle with olive oil and sprinkle with flaky sea salt from a height for even distribution.
- Roast in the preheated oven for 35 minutes, or until golden brown to your liking. Halfway through, brush the cauliflower with the oil collected at the bottom of the pan.
- Serve warm and enjoy!
Notes
Green Tahini
In a food processor, combine:
- 1 clove garlic
- 2–3 handfuls fresh herbs (parsley and cilantro)
- 2 tbsp lemon juice
- ½ cup tahini
- ¼ cup water (add more gradually to achieve your desired consistency)
- Salt, to taste
Now that you know how to roast a whole cauliflower, it’s time to enjoy this simple, flavorful side dish whenever you like!
