Roasted Whole Cauliflower

An easy recipe for roasted whole cauliflower, seasoned with olive oil, garlic, and paprika. The cauliflower comes out beautifully browned on the outside and tender on the inside.

Course Side Dish

Cuisine American

Prep Time 10

Cook Time 1 20

Total Time 1 30

Servings servings

Calories 173kcal

Author Vered DeLeeuw

Ingredients

1 medium cauliflower head 2 pounds before trimming
3 tablespoons olive oil extra virgin
1 teaspoon Diamond Crystal kosher salt or ½ teaspoon of any other salt, including Morton kosher salt
½ teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon paprika
Olive oil spray

Instructions

Preheat the oven to 350°F. Pour ¼ cup of water into a rimmed, square baking dish.
Remove the cauliflower's outer leaves but leave the stem intact, trimming it just a little so the cauliflower head can stand upright in the pan. Wash the cauliflower and dry it well with paper towels.
Brush the cauliflower all over with the olive oil and sprinkle it with the seasonings (kosher salt, black pepper, garlic powder, and paprika). Spray the seasoned cauliflower with olive oil spray to protect the spices from burning.
Place the cauliflower head, stem side down, in the prepared baking dish. Roast, uncovered, for 40 minutes.
Carefully remove the pan from the oven, placing it on a trivet mat and leaving the oven on. Use two wide spatulas to temporarily transfer the cauliflower to a plate. Wipe the pan clean with paper towels (be careful, it will be hot). Pour ¼ cup of hot water into the pan. Make sure the water is hot, especially if using a Pyrex pan.
Return the cauliflower to the pan, stem side down. Spray it with more olive oil. Place the pan back in the oven, and continue roasting the cauliflower until the outside is browned and crispy and the inside is tender-crisp, about 40 more minutes.
Allow the cauliflower to rest for 5 minutes, then cut it and serve.

Video

Notes

- Please don't remove the core. Cauliflower stems are edible. Removing the core, even very carefully, can cause the cauliflower to fall apart. I remove the outer leaves and cut the bottom of the stem, but I leave the core intact. I find that it softens nicely and is delicious when baked.
- Variations: The best way to vary this recipe is to use different spices. Good options include onion powder, chili powder, and ground cumin. You can also coat the cauliflower with melted ghee instead of using olive oil.
- Leftovers: You can keep the leftovers in an airtight container in the fridge for 3-4 days. Reheat them gently in the microwave at 50% power. They are also good when served cold! Kind of like eating cold antipasti. You can also freeze the cooled leftovers in freezer-safe bags for up to three months.

Nutrition