Whole Roasted Cauliflower, a delicious side dish that is meaty and filling enough it could hold center stage as a meatless main dish.
Cauliflower has become one of our favorite vegetables. I have always broken the cauliflower into flowerets and roasted them with a little olive oil and seasonings. After seeing several recipes come across Instagram, I was so intrigued by roasting a whole cauliflower I had to give it try.
The key to getting a tender succulent return on roasting a whole cauliflower is to cook it in butter with fragrant spices and herbs before roasting. This will cut down on the roasting time and lends a beautiful sauce to serve over the cauliflower cut into glorious steaks.
WHAT YOU NEED TO MAKE WHOLE ROASTED CAULIFLOWER
- Whole head of cauliflower
- Heavy bottom skillet or cast iron skillet
- Stockpot
- Large slotted spoon
- Fresh thyme
- Bay leaves
- Butter
- Paprika
- red pepper flakes
HOW TO MAKE WHOLE ROASTED CAULIFLOWER
- Preheat oven to 400 degrees F. Trim the core of the cauliflower, removing the leaves and the stem without it breaking apart.
- Place the whole cauliflower in a stockpot and cover with water. Add salt and pepper, the bay leaves and fresh thyme. Bring to a boil and simmer until cauliflower is tender enough to still hold its shape, approximately for 12-15 minutes. Depending on how large your cauliflower is.
- Drain or lift out with a large slotted spoon. Transfer to a large cast iron skillet or a heavy bottom skillet. Discard bay leaves and thyme sprigs.
- Sprinkle with paprika and red pepper flakes. Ladles the butter sauce over the cauliflower then drizzle with more melted butter on top.
- Roast in the oven for 15-20 minutes, depending on the size of the cauliflower, until golden. While the cauliflower is roasting, baste with the juices in the every few minutes to keep the cauliflower from drying out.
- Check with a knife, if it slides easily in then it is done. If you want more color, you can turn the broiler on it for 5 minutes, but keep an eye on it so it doesn't burn.
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Yield: 4-6
Whole Roasted Cauliflower
Whole Roasted Cauliflower, a delicious side dish that is meaty and filling enough it could hold center stage as a meatless main dish.
prep time: 10 Mcook time: 45 Mtotal time: 55 M
ingredients:
- 1 whole head cauliflower
- 2 sprigs fresh thyme
- 2 bay leaves
- 2 teaspoons salt
- 1 teaspoon black pepper
- 4 cups water (or vegetable stock)
- 3/4 cup butter (divided)
- 2 teaspoons paprika
- pinch of red pepper flakes
instructions:
How to cook Whole Roasted Cauliflower
- Preheat oven to 400 degrees F. Trim the core of the cauliflower, removing the leaves and the stem without it breaking apart.
- Place the whole cauliflower in a stockpot with 1/2 cup butter and cover with water. Add salt and pepper, the bay leaves and fresh thyme. Bring to a boil and simmer until cauliflower is tender enough to still hold its shape, approximately for 12-15 minutes. Depending on how large your cauliflower is.
- Drain or lift out with a large slotted spoon. Transfer to a large cast iron skillet or a heavy bottom skillet. Discard bay leaves and thyme sprigs.
- Sprinkle with paprika and red pepper flakes. Ladles the butter sauce over the cauliflower then drizzle with more melted butter on top.
- Roast in the oven for 15-20 minutes, depending on the size of the cauliflower, until golden. While the cauliflower is roasting, baste with the juices in the skillet every few minutes to keep the cauliflower from drying out.
- Check with a knife, if it slides easily in then it is done. If you want more color, you can turn the broiler on it for 5 minutes, but keep an eye on it so it doesn't burn.
Calories
342.70
342.70
Fat (grams)
35.34
35.34
Sat. Fat (grams)
22.00
22.00
Carbs (grams)
6.92
6.92
Fiber (grams)
3.84
3.84
Net carbs
3.08
3.08
Sugar (grams)
3.06
3.06
Protein (grams)
3.19
3.19
Sodium (milligrams)
1362.54
1362.54
Cholesterol (grams)
91.51
91.51
