Description
Enjoy a flavorful and tender whole roasted cauliflower, seasoned with garlic, Italian herbs, paprika, and butter, then slow-roasted to golden perfection. This easy, elegant vegetarian dish serves as a perfect side or a center-of-plate option with a comforting, buttery crust and a juicy, steamed interior.
Ingredients
Scale
Cauliflower
- 1 head cauliflower (about 2 lbs., trimmed)
Garlic Butter Mixture
- 2 Tablespoons butter (softened)
- 2 Tablespoons extra virgin olive oil
- 3 cloves garlic (minced)
- 1 tsp Italian seasoning
- 1 tsp salt, or to taste
- ½ teaspoon paprika
- ½ teaspoon freshly ground black pepper
Other
- ¼ cup water
- Fresh parsley (chopped, for garnish)
Instructions
- Preheat and Prepare Cauliflower: Preheat your oven to 400°F. Rinse the cauliflower head and pat it thoroughly dry. Trim the stem at the base carefully to create a flat surface so it can stand upright without the florets falling apart.
- Make Garlic Butter Mixture: In a small bowl, combine the softened butter, extra virgin olive oil, minced garlic, Italian seasoning, salt, paprika, and freshly ground black pepper. Mix until well blended.
- Coat Cauliflower: Place the cauliflower upright in a skillet or baking dish. Rub the garlic butter mixture all over the surface, using your hands or a brush to work the mixture into all the crevices and onto the florets thoroughly.
- Add Water and Cover: Pour ¼ cup of water into the bottom of the pan around the cauliflower. Cover the dish tightly with aluminum foil to trap steam and moisture for tender roasting.
- Steam Roast: Roast in the preheated oven for 35 minutes to allow the cauliflower to steam and soften through.
- Uncover and Brown: Carefully remove the foil, mindful of hot steam. Return the uncovered dish to the oven and roast for an additional 15-25 minutes, until the cauliflower turns golden brown and a knife inserted in the core goes in easily with little resistance.
- Rest and Serve: Remove the cauliflower from the oven and let it rest for 5 minutes. Sprinkle with chopped fresh parsley for garnish. Carve into wedges and serve, spooning any pan juices over the top for extra flavor.
Notes
- To ensure even cooking, choose a cauliflower head of similar size and density.
- Be careful when trimming the stem so that the head stands upright without falling apart.
- If you prefer a spicier dish, add a pinch of cayenne pepper to the garlic butter mixture.
- Leftover roasted cauliflower can be refrigerated for up to 3 days and reheated gently.
- Use a skillet or a baking dish with sides to hold the water and juices during roasting.
