Description
Whole Roasted Cauliflower is a stunning and delicious way to transform a simple vegetable into a flavorful and eye-catching dish. With garlic butter, Parmesan cheese, and a hint of lemon, this recipe delivers a savory and slightly tangy taste that pairs perfectly with almost any main course. Not only is it beautiful to serve, but it’s also an easy and healthy side dish that requires minimal prep.
Ingredients
- 1 head of cauliflower (about 2 pounds)
- ¼ cup melted butter
- 1 clove garlic, minced
- 1 teaspoon lemon zest
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoons chopped fresh parsley
- 2 tablespoons shredded Parmesan cheese
Instructions
- Preheat your oven to 400°F.
- Trim the leaves from the base of the cauliflower and rinse it well.
- In a small bowl, mix the melted butter, garlic, lemon zest, salt, and pepper. Brush this mixture generously over the cauliflower.
- Place the cauliflower in a Dutch oven, cover, and bake for about 40 minutes or until tender.
- Uncover the pot, sprinkle Parmesan cheese over the top, and bake for another 10–15 minutes until the cheese is browned and crispy.
- Garnish with fresh parsley before serving.
Notes
Whole Roasted Cauliflower is best served hot, straight from the oven when the cheese is golden and crisp. Slice it into wedges for a dramatic presentation or let guests cut their own pieces at the table. For a complete meal, pair it with proteins like roasted chicken, baked salmon, or grilled steak. It also complements vegetarian dishes such as quinoa salads, lentils, or roasted chickpeas.
If you have leftovers, allow the cauliflower to cool completely before storing it in an airtight container in the refrigerator for up to 3 days. To reheat, place it in a 350°F oven for 10–15 minutes until warmed through. Avoid microwaving, as it can make the texture soft and mushy.