Description
This Whole Roasted Cauliflower recipe offers a flavorful and elegant way to enjoy a whole head of cauliflower, roasted to tender perfection with a savory garlic butter and Italian seasoning blend. Ideal as a stunning centerpiece or a hearty side dish, it’s easy to prepare and packed with comforting, rich flavors accented by fresh parsley.
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 teaspoon Italian seasoning
- 1 teaspoon 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 (200°C). Rinse the cauliflower thoroughly and pat it completely dry. Trim the stem at the base so the cauliflower can sit flat in the pan, being careful not to cut too much to avoid 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 well until fully blended.
- Coat the Cauliflower: Place the cauliflower in a skillet or baking dish. Rub the garlic butter mixture all over the top and sides of the cauliflower, massaging it into all the crevices using your hands or a brush.
- 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 create steam and roast for 35 minutes until the cauliflower is tender.
- Uncover and Roast Further: Carefully remove the foil—be cautious of hot steam. Return the dish to the oven uncovered and roast for an additional 15 to 25 minutes, until the cauliflower is golden brown and a knife inserted into the core slides in easily.
- Rest and Serve: Remove the cauliflower from the oven and let it rest for 5 minutes. Sprinkle with freshly chopped parsley. Carve into wedges and serve, spooning any remaining pan juices over the top for extra flavor.
Notes
- Make sure to dry the cauliflower thoroughly before roasting to ensure better browning.
- Adjust seasoning to taste, especially salt and spices.
- If you prefer a vegan version, substitute the butter with a vegan butter or additional olive oil.
- Use a sturdy baking dish or skillet that can withstand oven heat.
- Allowing the cauliflower to rest after roasting helps juices redistribute for better flavor.
