These roasted cauliflower heads are packed with flavor and nutrition. It’s coated with a delicious blend of spices and baked until tender and golden brown. It can be served as a main course with your favorite protein-filled salad or side dish. This whole roasted cauliflower recipe is easy to make with just 5 ingredients and 10 minutes of prep time.
Baked cauliflower head, as the recipe name suggests, is made by roasting the whole cauliflower in the oven without cutting it. It’s a great way to create a centerpiece that’s both delicious and visually appealing.
Why you’ll love this recipe
There are many reasons why I love cauliflower recipes. First, cauliflower is a great, healthy and filling vegetable that is low in carbohydrates, low in calories, and available almost all year round. Then you can make any dish from cauliflower.
It’s delicious as a base for a cauliflower pizza crust or on its own. Check out roasted or steamed cauliflower for inspiration. This is a great way to use cauliflower. This whole roasted cauliflower can be served as a side dish to broiled or oven-roasted pork chops, or as a vegan main dish for a family gathering.
Ingredients and Substitutes
Here’s what you’ll need to roast a whole cauliflower.
Cauliflower Head – Use a large cauliflower. Smaller sizes may require less oil. Avocado oil or olive oil Lemon juice – fresh or bottled. Cumin – for flavor. Dried oregano and dried marjoram or rosemary. Salt and pepper – season to taste. Garlic powder and onion powder – You can also use crushed garlic. Freshly grated Parmesan cheese – or a vegan Parmesan cheese substitute.
How to roast a whole cauliflower in the oven
If you don’t know how to enjoy cauliflower, you’ll be surprised at how delicious this whole roasted cauliflower is. Plus, it’s super easy to prepare.
Before you begin, line the bottom of a large cast iron pot with parchment paper. This step is optional. You can also spray the bottom of the pan with cooking oil. However, I found that using the hanging part of the parchment paper made it easier to remove the cauliflower from the pan. Additionally, paper makes it easier to clean your cast iron pan later. Let’s set it aside. You can also use a large 9″ x 13″ baking dish. Cover the bottom with greased parchment paper. Let’s set it aside. Preheat oven to 350°F (180°C). In a small bowl, combine the oil and spices (lemon juice, cumin, dried oregano, dried marjoram, salt, pepper, garlic powder, and onion powder). Let’s put that aside. There is no need to cut the cauliflower for this recipe. Instead, flip the cauliflower head over and use a small, sharp knife to cut off the tough green leaves on the outside. Discard the green part or use it later in cauliflower soup. Wash the head of cauliflower to remove dust and impurities. Pat dry with a clean kitchen towel so the oil mixture adheres well to the florets. Next, turn the head of the cauliflower upside down, with the legs facing you. Pour half of the marinade into the cauliflower core and drip along the core. Hold the core and rotate it to draw the marinade into the cauliflower head. Flip over and place the head of cauliflower on top of the cast iron pan. Using a pasty brush or your hands, rub the remaining oil mixture all over the top of the cauliflower head. Close the lid of the cast iron pot and place it on the center rack of the preheated oven. If using a baking dish, place the cauliflower in the center of the baking dish and cover with a large piece of foil to tent the dish and wrap the cauliflower. Bake the cauliflower heads at 180°C (350°F) for 40 to 60 minutes, until you can easily insert a pick into the thick part of the cauliflower. The cauliflower should have soft flesh and not be tough in the middle, meaning the cauliflower should be cooked through. Remove the lid or foil. Sprinkle shredded Parmesan over the cauliflower and continue to bake, uncovered, until golden brown, 10 minutes. Switch to grill mode to add a beautiful grilled look to the top of your cauliflower.
cauliflower head offering
Remove the roasted cauliflower head from the oven and serve with the following on top:
Tahini Sauce Drizzle of Lemon Juice Toasted Sliced Almonds – Simply toast the sliced almonds on a baking sheet at 180°C for 5 minutes. Fresh herbs such as chopped parsley and coriander Sea salt Chili flakes
Best dishes to pair with roasted cauliflower head:
Karine’s Tips
This recipe is super easy to make, but there are some tips and tricks to make it even easier and delicious every time.
Use a Dutch Oven – To keep the cauliflower moist, cook it in a large Dutch oven with a lid on. Otherwise, you should place foil over the cauliflower and keep it moistened with liquid. Pour the sauce inside the cauliflower – The more sauce inside the floret, the better it will taste. When pouring the sauce, be sure to take your time and turn the cauliflower over so that every inch of the cauliflower is covered with sauce.
Precautions for storage
This whole roasted cauliflower is quite large to store in the refrigerator. Best is to cut the head into small chunks and refrigerate in an airtight container for up to 4 days.
Roasted cauliflower can also be frozen for up to 3 months. Defrost it in the refrigerator the day before and warm it up in the microwave or in a pot.
allergy exchange
Below are some ingredient swap ideas to help you adjust this recipe to suit your needs.
Gluten-free – All ingredients in this recipe are gluten-free. Low FODMAP – Omit onion and garlic powder. You can also use other spices like paprika, turmeric, and coriander instead. Low Sodium – You can omit the salt in your recipes. No Lemon – Use lime juice or don’t use it if you don’t like it. Alternative Oil – You can use any oil for this recipe. Oils with high smoke points produce less smoke even at high temperatures. Therefore, it is a healthier oil option for roasting vegetables. This includes avocado oil or grapeseed oil. Dairy-free – Replace Parmesan with nutritional yeast or dairy-free Parmesan.
FAQ
Below are my answers to frequently asked questions about how to roast a whole head of cauliflower.
Yes, you can air fry a whole head of cauliflower. First, make sure the head fits into the air fryer basket.
Next, cover the bottom of the air fryer basket with foil. This will make it easier to pull out the entire head of cauliflower at the end and save time on cleaning.
Finally, air fry at 400°F (200°C) for 35 to 50 minutes. Baking time varies depending on the size of the head. When you can easily insert a thin toothpick or knife blade into the center of the cauliflower, it is ready to be removed from the airfryer.
Yes, you can prepare the whole cauliflower meal the day before and reheat it in the oven before eating. Alternatively, you can marinate the cauliflower in the oil mixture up to 24 hours in advance.
Store in the refrigerator and bake before eating.
This recipe can be used with white cauliflower, purple cauliflower, or green cauliflower. Keep in mind that colored cauliflower will bake faster due to its smaller size.
See more cauliflower recipes
Here are some recipe options for cooking with cauliflower.
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Preheat oven to 350°F (180°C). Cover the bottom of a large cast iron pot with foil or parchment paper. Although optional, it makes cleaning easier.
Remove the outer green leaves of the cauliflower and cut the legs of the cauliflower flat. You need to stand still with your feet on a flat surface.
Wash and dry the cauliflower. Let’s set it aside.
Combine all marinade ingredients in a mixing bowl.
Turn the head of the cauliflower over so that the legs are facing you. Pour half of the sauce and allow it to drip onto the cauliflower core. Rotate the head to distribute the sauce inside the cauliflower.
Invert and place in a large cast iron skillet.
Using a pastry brush, brush the remaining sauce over the top of the cauliflower head. If it’s easier, you can also massage it with your hands.
Close the lid and bake the cauliflower for 40 to 60 minutes. Depending on the thickness of your cauliflower, it may take a while. Insert a knife in the center. It’s done when the center is soft.
Remove the lid and sprinkle with Parmesan cheese if using.
Continue to bake uncovered for 10 minutes before serving.
Note 1: 2 tablespoons dairy-free Parmesan cheese or nutritional yeast if vegan.
Provided by: 1 waitercalorie: 114.2 kcal (6%)carbohydrates: 10.8 g (4%)fiber: 3.4 g (14%)Net carbs: 7.4 gprotein: 3.1 g (6%)fat: 7.7 g (12%)Saturated fat: 1 g (6%)Polyunsaturated fats: 1.1 gMonounsaturated fats: 5.1 gsodium: 263 mg (11%)potassium: 486.2 mg (14%)sugar: 5.1 g (6%)Vitamin A: 610 IU (12%)Vitamin C: 68 mg (82%)calcium: 42.1 mg (4%)iron: 1.2 mg (7%)magnesium: 26.7 mg (7%)zinc: 0.5 mg (3%)
About the author
Karine Claudepierre
Hello, I’m Carine. I’m a food blogger, author, recipe developer, published cookbook author, and founder of Sweet As Honey.
I earned my Certificate in Nutrition and Wellness from Well College Global (formerly Cadence Health) in 2014. I have a passion for sharing all the easy and delicious recipes that are delicious and healthy. My expertise in this field is based on my background in chemistry and years of practicing a keto low-carb diet. But my husband is vegan, so I’m also very familiar with vegetarian and vegan cooking.
I now eat a more balanced diet, alternating between keto and Mediterranean diets.
Cooking and baking are my true passions. In fact, I only publish a small portion of my recipes on Sweet As Honey. Most of it was eaten by my husband and two kids before I could take a photo.
All of my recipes are tested at least three times to ensure they work, and I pride myself on keeping my recipes as accurate as possible.
See all my recipes in the recipe index.
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