Transform an ordinary head of cauliflower into a stunning centerpiece with this elegant yet simple recipe! With a golden, garlicky butter crust and tender interior, this impressive side dish will steal the show at any dinner table.
THE SECRET TO PERFECT ROASTED CAULIFLOWER
What makes this recipe special? It’s all about the garlic butter crust! By using softened butter (not melted) and carefully coating every inch of the cauliflower, you create a protective layer that keeps the inside moist while developing a beautiful golden exterior.
FREQUENTLY ASKED QUESTIONS:
How do I know when it’s done?
Use a cake tester or thin knife to check the center – it should slide through easily with no resistance, especially through the stem.
Can I make this ahead?
While best served fresh, you can prep the cauliflower and butter mixture up to 24 hours ahead. Store separately in the refrigerator and bring to room temperature before cooking.
Why soften the butter instead of melting it?
Softened butter creates a better coating that stays on the cauliflower rather than running off. Think of it like frosting a cake!
TIPS FOR SUCCESS:
Choose a fresh, tight head of cauliflower with no brown spots
Pat cauliflower completely dry before adding butter
Use your hands to massage butter mixture into every crevice
Don’t skip the foil tent for the first phase of cooking
Baste regularly during final roasting for best color
Let rest 5-10 minutes before cutting
INGREDIENTS NEEDED: (FULL RECIPE BELOW)
Fresh whole cauliflower head
High-quality butter, softened
Fresh garlic cloves
Seasonings – salt, paprika
Parmesan cheese for topping
Fresh herbs for garnish
WHOLE ROASTED CAULIFLOWER
Ingredients
For the Cauliflower:
- 1 large head cauliflower about 2-3 pounds
- 6 tablespoons unsalted butter softened
- 4 large garlic cloves finely minced
- 1 1/2 teaspoons sea salt
- 1 teaspoon smoked paprika
- 1/2 teaspoon black pepper
- 1/4 teaspoon crushed red pepper optional
For the Topping:
- 1/3 cup freshly grated Parmesan cheese
- 2 tablespoons fresh herbs parsley, thyme, or chives
- Flaky sea salt for finishing
- Extra virgin olive oil for drizzling
Instructions
- Preheat oven to 400°F. Place oven rack in middle position.
- Remove leaves from cauliflower and trim stem flat so it sits steadily. Don’t cut into florets.
- In a bowl, combine softened butter, garlic, salt, paprika, and peppers until well mixed.
- Place cauliflower in a cast-iron skillet or oven-safe baking dish.
- Using your hands, thoroughly coat entire cauliflower with butter mixture, getting into all crevices.
- Cover loosely with foil and roast for 40-45 minutes.
- Remove foil and baste with pan drippings. Reduce temperature to 375°F.
- Continue roasting uncovered for 20-25 minutes, basting every 8-10 minutes.
- Sprinkle with Parmesan and return to oven for 5-10 minutes until golden brown.
- Let rest 5-10 minutes before serving. Garnish with fresh herbs, flaky salt, and a drizzle of olive oil.
Notes
- Choose bright white, firm cauliflower with no brown spots
- Butter should be room temperature but not melted
- Can substitute different spice blends like curry or Italian seasoning
- Test doneness by inserting a knife into center – should be very tender
- Leftovers keep 3-4 days refrigerated
