Whole Roasted Cauliflower

Whole roasted cauliflower is a visually stunning and delicious dish that’s sure to impress. Here’s a description:

**Impressive Presentation:** A whole cauliflower, roasted until golden brown and caramelized, makes for a striking centerpiece on any dining table. Its large size and unique appearance draw attention and anticipation.

**Tender and Flavorful:** Roasting the cauliflower whole allows it to cook evenly, resulting in a tender interior with a crispy exterior. The high heat caramelizes the natural sugars in the cauliflower, creating a sweet and nutty flavor profile with hints of caramelization.

**Versatile Seasonings:** While the cauliflower itself is delicious on its own, it’s often seasoned with a variety of herbs, spices, and aromatics to enhance its flavor. Common seasonings include garlic, olive oil, lemon zest, paprika, cumin, coriander, and fresh herbs like parsley or thyme.

**Healthy and Nutritious:** Cauliflower is a nutrient-rich vegetable that’s low in calories but high in fiber, vitamins, and minerals. Roasting it preserves its nutritional value while adding depth of flavor.

**Simple Preparation:** Despite its impressive appearance, whole roasted cauliflower is surprisingly easy to prepare. It requires minimal prep work—simply trim the leaves and stem, rub the cauliflower with seasonings, and roast it in the oven until tender.

**Crowd-Pleasing Side Dish:** Whole roasted cauliflower is a versatile side dish that pairs well with a variety of main courses, from roasted meats to vegetarian entrees. It’s suitable for both casual weeknight dinners and special occasions, making it a versatile addition to any menu.

Overall, whole roasted cauliflower is a visually stunning, flavorful, and nutritious dish that’s sure to elevate any meal. Whether served as a side dish or a vegetarian main course, it’s a favorite among both home cooks and restaurant chefs alike.


  • 1 head of cauliflower
  • Fresh thyme
  • 2 bay leaves
  • 4 cups (1l) vegetable or chicken stock, more or less, depending on the size of the cauliflower
  • 1/3 cup (70)g melted butter
  • Fresh cracked pepper


1. To make the whole roasted cauliflower recipe with butter Sauce: Preheat your oven to 400ºF (200°C). Trim the bottom of the cauliflower and remove all the leaves and the stem, but without breaking apart. Give it a quick rinse and pat dry.

2. Place the whole cauliflower in a pot and cover with stock, add fresh thyme and bay leaf. Bring to a boil and simmer for 12 minutes.

3. Drain and transfer the cauliflower head in a cast-iron skillet or any oven proof pan. Ladle a little of the cooking stock over the cauliflower then drizzle with melted butter on top. Sprinkle with fresh thyme and pepper.

4. Roast in the oven for 10-15 minutes, depending on the size of your cauliflower, until golden. Baste with cooking juice from time to time. Check with a knife, if it slides in easily, then it’s cooked. You can broil for an extra 2 minutes if you want to give it a bit more color, but keep an eye on it so it doesn’t burn.

5. Remove roasted cauliflower from the oven and sprinkle with fresh thyme. Slice the roasted cauliflower, and serve with an extra drizzle of the buttery cooking juices

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