WHOLE ROASTED CAULIFLOWER
A stunning vegetable centerpiece that's crispy outside, tender inside, and draped in a golden garlic butter crust.
Print
Pin
Servings: 6
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