Whole Roasted Cauliflower - A fun and flavorful way to enjoy cooked cauliflower that is jam-packed full of delicious spices.
For those who haven't cooked up and eaten cauliflower like this, you're truly missing out. Not only does this simple cauliflower recipe have an abundance of flavor but it's also packed full of amazing nutrients. Fueling your body and your belly is an easy task when you cook up this easy dinner recipe.
It's time to stop thinking of cauliflower as a side dish and let it shine as the star of the show. Once you bake up this cauliflower dish one time, it's not one that you're going to forget anytime soon. There is just something so perfect about how the butter and spices create a warm and hearty flavor in every single bite.
Video Tutorial
Main Ingredients
- Cauliflower. Use small or medium cauliflower head for the best results.
- Plant butter. Regular butter or oil can be used instead, if desired.
- Spices. Garlic powder, paprika, turmeric (optional), oregano, cumin powder, red pepper flakes, salt.
How to Make Whole Roasted Cauliflower
1. Bring a large pot of slightly salted water to a boil, add the cauliflower carefully (it best to use forks to submerge it in water) and cook for about 5-7 minutes, depending on the size.
2. Meanwhile, melt the butter and add all of the spices. Mix well.
3. Remove the cauliflower from the water, and let cool just enough to handle. Place the cauliflower on a baking sheet stem side up. Take half of your spiced butter mixture and make certain to cover the cauliflower as best as you can. There are a lot of gaps around the stem so pay close attention to those areas so that your seasonings and mixture are able to get inside those areas, too.
4. Now, flip the cauliflower and using a pastry brush, brush the remaining spiced butter all over the cauliflower evenly.
5. Bake at 400°F for about 30 minutes. Serve hot.
Tips & Tricks
Cooking cauliflower is actually quite easy but there are a couple of tips that you're going to want to keep in mind.
Be careful when boiling the cauliflower. If you're not careful when you add the cauliflower to the pot of hot water, you might get splashed with hot water. Carefully use hands or forks to help lower it into the water.
Cover the entire surface of the cauliflower. Don't skimp on this. Also, pay attention to all the nooks and crannies that the cauliflower has. You'll be amazed at how many areas you need to double-check to be certain that the mixture and seasonings get inside.
How to Store and Reheat
The truth about this whole roasted cauliflower recipe is that it has the best taste and flavor when it's served hot (or warm - be careful not to burn your mouth). But if you get to a point that you realize you're not going to be able to eat it all, there are a few things that you can do.
Store the remaining cauliflower in an airtight container in the fridge for up to 4 days. Once you're ready to finish it and enjoy it again, you can heat it using the microwave or the stovetop, whichever you prefer. If you are going to reheat on the stove, make certain to keep the heat low, so that you don't burn the cauliflower. You also may want to add a tad bit of water to cover the bottom of the skillet to make sure that the bottom of the cauliflower doesn't burn.
Trust me on this one - you're going to fall in love with the idea of cauliflower all over again. The butter and seasoning mixture makes this a dish that is worthy of your time and effort.
More Cauliflower Recipes To Try:
Whole Roasted Cauliflower
Ingredients
- 1 head cauliflower
- 4 tbsp. plant butter
- 1 tsp. garlic powder
- 1 tsp. paprika
- 1 tsp. oregano
- ½ tsp. cumin
- ¼ tsp. red pepper flakes
- ¼ tsp. turmeric
- ½ tsp. salt or to taste
Instructions
- Bring a large pot of slightly salted water to a boil, add the cauliflower carefully (it best to use forks to submerge it in water) and cook for about 5-7 minutes, depending on the size.
- Meanwhile, melt the butter and add all of the spices. Mix well.
- Remove the cauliflower from the water, and let cool just enough to handle. Place the cauliflower on a baking sheet stem side up. Take half of your spiced butter mixture and make certain to cover the cauliflower as best as you can. There are a lot of gaps around the stem so pay close attention to those areas so that your seasonings and mixture are able to get inside those areas, too.
- Now, flip the cauliflower and using a pastry brush, brush the remaining spiced butter all over the cauliflower evenly.
- Bake at 400°F for about 30 minutes. Serve hot.
Barbie says
This recipe is fantastic Tania! My entire family LOVES it! No boring, overboiled, mushy cauliflower here 🙂 The turmeric gives it such a beautiful golden color and the flavors meld into such an almost indian type spice combo. Thank you. My fav cauliflower recipe.
Tania Sheff says
Wow! Thank you so much, Barbie! It means a lot to me!
Janet Cummins says
This quick and easy (my kind of cooking!) and a big hit at my dinner party last night.
Tania Sheff says
Yay! Thank you for reporting back, Janet!
Marilyn Hladysh says
Very good, easy recipe. We served with a bit of ranch dressing to offset the spice a little. Everyone enjoyed it!
Tania Sheff says
Sounds great! Thanks, Marilyn!
Claire says
This was great! Even my husband enjoyed it!
Tania Sheff says
Awesome! Thanks, Claire!
Lauren says
Hiya this looks delicious! What would you serve this with please?
Tania Sheff says
Hi Lauren! I really like having mashed potatoes on the side. Also, adding my Creamy Mushroom Sauce on top takes it to another level. (recipe here: https://eatsomethingvegan.com/vegan-mushroom-sauce/) Let me know if you'll give it a try!