Growing up I don’t think I ever had cauliflower.
I knew it existed, but I don’t think it ever walked through our door or entered our mouths for family dinners. But in the last 10 years or so I have been breaking out of my food box. I have been exploring and enjoying a world of real food… and now we’re even on a Whole30 journey.
This is the most delicious cauliflower recipe you’ll eat and on top of that it’s such an easy addition to include a roasted cauliflower in your family’s dinner plan or for a dinner party with friends. I have also been told you can do it in an instant pot, and then brown in the oven for a few minutes.
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In our journey to start and successfully complete Whole30, there are lots of heads of bump white veggies in our crisper. But I needed ways to mix up our cauliflower eating routine. So whether it’s making some simple cauilflower rice or trying to make an alternative to pizza crust, there are ways to get creative.
But in the end, I wanted a great side dish for my family and even for guests and dinner parties.
And this recipe fits the bill!
In fact, my three-year-old gobbled half of the entire thing down one night. She couldn’t get enough! She loves veggies now and loves to go grocery shopping with me to pick out fresh, seasonal foods with me!
What you need to make Whole Roasted Cauliflower
How to make oven baked cauliflower
First, go preheat your oven to 400º Fahrenheit.
Trim the bottom of the cauliflower and remove all the leaves and the hard stem – but without breaking apart the cauliflower. Go ahead and give it a quick rinse, patting it to dry.
Generously drizzle your oil on top. It’s the key to a perfectly roasted cauliflower head.
Then add salt (and pepper if you wish… I’m just not really into pepper). Using your hands spread the oil and salt all around the cauliflower. We prefer using Pink Himalayan Salt, but any will do.
Put it in a oven safe pan and cover it with foil, without leaving any gaps. Our favorite way to cook things is with cast iron skillets, but if you don’t have one, anything that you use in the oven will work. (Note that using cast iron is a great non-toxic choice and also introduces trace amounts of iron into your child’s diet which is perfect!
Cook in the oven for 40 – 50 minutes, depending on the size of your cauliflower.
Check with a knife, if it slides in easily, then it’s cooked.
Remove foil and allow it to roast for an extra 5 to 10 minutes so it turns golden brown. Keep an eye on it, so it doesn’t burn, especially since cast iron continues to cook a bit even when not actively being heated.
Melt 3 Tbsp of butter (clarified butter if doing whole30 or you can use melted ghee!) and mix in the parsley, then drizzle or brush it on the cauliflower while it’s still hot.
Once it’s sliced, it may need extra salt.
ENJOY! It may be the best way you eat cauliflower during Whole30… or ever.