Growing up I don’t think I ever had cauliflower.
Seriously.
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.
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.
See all of our tasty and easy cauliflower recipes.
This post contains links to products I recommend and/or our family uses regularly and we may receive income from purchases.
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 cauliflower 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
Whole Roasted Cauliflower video recipe
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.
Love Letters Pasta – Romantic Meal Idea
Christy Hannegan says
I can’t wait to try this!!!
Kara Carrero says
Hope you love it! It’s one of my favorite cauliflower recipes I think.
Fay Butler says
Try adding some mustard to the olive oil.
tullah says
this looks good but it has so much fat in it…. oil and butter…….
Kara Carrero says
Healthy fats are not your enemy.
Annette Hill says
How many calories?
Kara Carrero says
Depends exactly on how you personally make it and how big the head of cauliflower is.
Sarah West says
Just fixed this recipe, very good, but being Italian, had to add a few garlic cloves very goid
Wendy says
Mines in the oven now we are garlic freaks so i rubbed crushed garlic sll over it. Smells deliceous!
Kara Carrero says
YUM! We love garlic too.
Mariana Percy says
This Is Mariana, again, forgot to say that I bake it uncovered, because it’s soft enough, and don’t need to cover if I boiled it first
Karen Patten says
We love roasted cauliflower – but I’ve always either sliced it as a “steak” or just roasted the florets. This looks amazing and the photography is gorgeous!!!!
Kara Carrero says
We seriously love cauliflower in our house. Roasted is so delicious, isn’t it?! We’ve had it so much recently.
PJTN says
I love it like this and have also added shaved parm or favorite cheese over it. hanks for the reminder.
Theresa says
This looks so good! We will give your recipe a try. Pinning!
Kara Carrero says
Thanks Theresa! Hope you love it as much as we do. 🙂
Laura Boes says
Looks good
Laura Boes says
How much more need I say
Sarah | Well and Full says
This looks so good! I’ve got to get on the whole roasted cauliflower train 😉
MARY says
Can’t wait to try this, looks yummy!
maggie. bessell says
I can’t wait to try this, the most exciting cauli I’ve ever cooked is with cheese or mashed with other veg and then roasted.
Austina says
Could this be done in crock pot? How long should I cook it for?
Kara Carrero says
You can cook cauliflower in the crockpot in general, but it will not golden up like is possible in the oven. If you’re cooking in a crockpot, I would say it would take 1.5-2 hours and you’ll probably need about a quarter cup of water in the bottom to help it cook.
Donna Sanders says
I’ve made a lot of different cauliflower receipes. This one really looks very good. Looking forward to trying it soon.
Donna Sanders says
Great receipe. Going to try soon.
H says
I can’t wait to make it torrow! Looks absolutely amazing.
Roxana says
Nice recipe, thank you, I do it similar but I smoother it in Franks Red Hot Sauce and Ghee and roast in the oven. Try it as well. but like you said in your blog, a lot of white veggie and not to many ways to trick em out! LOL
Martina says
I use Herbamare, it’s a dried herb, garlic, sea salt mixture, tastes great on roasted cauliflower
Dave Tomlinson says
I thought about trying that the first time but didn’t want to risk but now that I seen you did it and liked it I’m going to try it next time…thanks
B.C. says
I’m a little concerned about using extra virgin olive oil – I thought it went rancid when heated especially at such a high heat. You note that it’s the key ingredient but would an oil that can tolerate heat work too?? Coconut oil or avocado oil?? Thanks
Kara Carrero says
You can use your favorite oil. We have never had an issue with the evoo. We have also used avocado oil and it was very tasty.
Bets says
I love the taste of coconut oil with roasted sweet potatoes, however, I find coconut oil does not pair well with veggies such as cauliflower and broccoli, so I use EVOO instead.
Kim says
I use olive oil when doing all my roasted veggies and never had a rancid taste. I roast a lot more than I use to. I do a mixture of Brussels, Purple Onions, broccoli , sweet potatoes, green beans and hubby & I go to town on them. So delicious. I love cauliflower but hubby doesn’t, but I think I will try this out on a smaller version for myself. Thanks
Katherine says
I agree. The concern is not that olive oil will be/taste rancid but that it will be turned into transfat which is harmful to the body. Better to use ghee for both parts of the coooking. Coconut oil would be hard to spread on a cold caulifllower.
Kara Carrero says
We use avocado oil often and it’s a really wonderful choice!
Renee says
This was so easy and delicious. Only problem was the kids (age 8 & 10) liked it so much I will need to make two next time. Thanks for sharing!
Kara Carrero says
Oh, I am SOOOO glad to hear that! My three-year-old literally ate half of one by herself the first time we made it. And of course, kids eating veggies is the goal 😉
Stacey says
Thank you for posting a review AFTER having made it. I know everybody love to comment on how good something looks, but a little of that goes a long way. Not trying to be mean, but I want to know how it tastes, etc. thank you again!
Sandra says
I’m going to make this recipe.
Thanks a million
Elizabeth says
Ohhhhh this looks absolutely yummy! Trying this tonight! Thank you for this lovely recipe!
Kara Carrero says
You’re very welcome. Hope it becomes a new favorite for you.
Valerie says
I love it and I try to make tomorrow for diner. Thank You very much. 🙂
Kara Carrero says
Hope you enjoy it!
Alexis says
I am so excited to try this! I have done a whole 30 diet for my husband and I for 2 30 day cycles and an now on my 3rd cycle wanting to focus on my kids eating thus way too!
Kara Carrero says
We’ve let our kids cheat a little, but it’s been really successful with them. Best of luck!
Maureen says
Am I missing the temperature of the oven?
Kara Carrero says
It’s step 1 and the first instruction. But I won’t make you look 😉 It’s 400.
Virginia May Severs says
This looks absolutely delicious! I am going to make it tonight! Thanks for Sharing!
Crystal H. says
I can’t find the print button! Help!
Kara Carrero says
I have a printer-friendly version available here: https://karacarrero.com/product/whole-roasted-cauliflower-recipe-card/
Evelyn Floyd Smith says
Could it be sprinkled with a cheese of some sort Parmesan maybe ?
Kara Carrero says
If you and your family would enjoy it, I am sure it would be a great addition!
Louanne says
How about just grating some block cheese (mild/med./mozzarella) on top & brown for last 5 mins or so!!
Theresa says
I recently bought my first Le Creuset. I used it on the stove top earlier this week but your roasted Cauliflowet recipe will be the first one I try in it in the oven. I usually bake my Cauliflower after cutting it, boiling it for a few minutes and then covering it with egg and breadcrumbs. This was the way my mother had always done it. You’re wasting so much easier. Thanks!
Kara Carrero says
What an honor!! I hope you love it and, yes, definitely easier. With little ones I need something super hands-off.
Johnnie Bargo says
What r some foods this would go good with?
Kara Carrero says
Steak, carrots, asparagus, pork chops, chicken, and MANY other foods.
Reena says
Hi, can we make this in a microwave covection mode? If yes then what would be the temp and duration? Thank you.
Kara Carrero says
I have no idea. That’s not how I made it. Since it’s an oven-roasted cauliflower, then I would use an oven 😉
lyn says
One question. Could you use a three quart oven proof bowl?
Kara Carrero says
It’s whatever you have that works and fits.
Sandy says
Cauliflower is also great breaded with egg, milk and flour and fried…..it is delish
Kara Carrero says
While that may be true, we’re eating super clean so any sort of breading or flour and dairy are off the table. And this is still super delicious.
Anne says
Hi, ii is a good recipe, But I cut it usally in thik slices like Karen (“a steak”) and bake it only 20 to 30 Min … so I save A LOT OF ENERGY ( 1 hour on 400 F is huge!) and the aromatic herbs or other additions ( f.e. cheese) get better INSIDE the coliflower not just on the top…. !
happyclam says
the format of this recipe is terrible :-/
Kara Carrero says
I am sorry that the format upset you! I have a printer-friendly one here https://karacarrero.com/product/whole-roasted-cauliflower-recipe-card/
Suzie says
This looks amazing. I just had a question is it on bake mode first and then roast or roast the whole time. ??
Kara Carrero says
I am not sure if I completely follow. I put it in the oven and I don’t have a mode. I would assume that if you’re at the right time and temp it should be fine either way if your oven does have modes.
SuIe says
Sorry Kara , what I meant was should I first bake it with the foil on and then once the foil is removed should I switch it to broil for the next 10 mins so it evenly bronws
Kara Carrero says
You absolutely can! I know that i cooked this at my mom’s house and it didn’t brown up the same as it did in my own oven and this could be a lovely solution.
Brenda Chartier says
Trying this tonight!!!
Law says
Does anyone have any nutritional information on this? It looks and sounds divine but with all that oil AND butter I’m worried about calorie and fat content. Maybe I shall try it after the wedding 🙂
Kara Carrero says
It’s full of healthy fats! I am not sure on calories because we’re a whole foods family and don’t worry about calories or healthy fats but more on reducing sugar and processed foods.
Myrna says
My mother always cooked her cauliflower whole in the oven but near the end topped it with cheddar cheese. It was so good.
Frieda miller says
try it soon wonder where i get herbamare
Julie says
I love roasted cauliflower with walnut oil. The roasted cauliflower whole looks beautiful.
Kara Carrero says
Oh, that sounds really tasty. And thank you!!
Julie says
Pecan oil is also really good.
You are welcome. 🙂
Mellie Brackett says
I’ve been doing this but cut into florets. This whole head method would be SO much easier to prep. Can’t wait to try it…have two heads at home right now!
Julie says
I know! It is so pretty too.
YBranning says
Sorry, it looks & sounds delish, but I cannot afford to cook/bake for that long of a time! I’d have to cut it in half to shorten baking time, & sue less oil for myself. have to keep power bill more friendly. 🙂
Xenobio says
Looks nice but I had to laugh when you said pink Himalayan sea salt. I think you mean Himalayan ROCK salt, the Himalayas are in the middle of a continent far away from the sea
Kara Carrero says
I actually don’t mention that it’s a sea salt, but it actually IS a sea salt. It’s farmed from ancient salt deposits where a sea used to be.
Amy says
We ALWAYS use garlic cloves with roasted cauliflower. SOOOOO yummy and mellow
Joyce DeVore says
I do this with cauliflower at my house too. Sometimes I randomly insert a paring knife blade around the head and then insert thin slices of fresh garlic inside. We LOVE garlic! I’ve also been toying with the idea of sprinkling the head just before serving with some different grated hard cheeses and perhaps some fresh grated nutmeg.
Kara Carrero says
We love garlic too! Or at least I do and Iam probably just forcing my kids to love it. I need to try that!
Barb says
I am roasting a head of garlic alongside my cauliflower tonight. Thought to mix it with the buttrr and parsley
Cheyenne says
Suggestions for avoiding the use of aluminum foil? We stopped cooking with it because it’s so bad for our health, but we love cauliflower and would love to try this!!! Maybe in a glass casserole dish that has a glass lid safe for baking? Thanks! 🙂
Kara Carrero says
While we don’t cook with aluminum where it would be an integral part of the cooking surface (like we only have cast iron skillets for the most part), we do still use foil. Since it’s wrapped around the pan and not on the food/flaking off and no great alternative it’s one we still use on occasion.
Kara Carrero says
Sorry, didn’t reply the the glass dish question… you’re not going to get a crispy, browned bottom in glass like you would in cast iron (not to the same extent anyway). If you had a cast iron dutch oven or something of the sort, I think that would be your best bet.
tonya riley says
Gotta try this! Have been seeing this recipe on tv alot lately. Thanks for the recipe.
teslasmachine says
I just made this for dinner. My family and I loved it!!! The cauliflower actually took about an hour and a half to cook and it was a fairly avaerage cauliflower. However it turned out just like the picture and tasted amazing!
Kara Carrero says
Ah, so sorry it took so long! I know that in my mom’s oven it took me an hour. But I love that your family whole-heartedly enjoyed it. That makes me so happy! 🙂
sharon says
Have you ever tried putting your cast iron pan on the grill?
Kara Carrero says
I have put my cast iron on the grill for other purposes but not for cauliflower. I would assume as long as the temperature is high enough and you check on it minimally, it should do the same job.
Sam says
Just wondering.. I’m a picky eater but want to start trying some new things.. what’s the texture of this like? I haven’t ever tried cauliflower but have heard so many good things. -Sam
Kara Carrero says
It’s not tough like meat but not soft like mashed potatoes. It would be somewhere in the middle. It requires some chewing, but is fairly soft.
Renate Campbell says
Thank you for this recipe! Just tried it, it’s 95 degrees outside so I really didn’t want to turn on the oven, so my husband put it on his Treager grill! OMG. The two of us ate the entire head of cauliflower! Soooo good!!
Thank you.
Holly says
Im gonna try tonight!!
Kelly L says
This looks wonderful! I have always just cooked for myself, so my ‘cooking’ has involved buying prepackaged food items – lots of unnecessary preservatives. In the last few months, I have been following a low carb diet, and have recently been cooking more, trying to eat more whole foods. Cooking for one makes me lazy – This healthy, whole food recipe is about as easy as it gets! 🙂
Jane on Whidbey says
If you have a pressure cooker, you can cook the head for about 15 minutes, and then transfer to the oven to finish. I don’t like to smell food for hours and hours, especially cabbage family veg. This gives the best of both worlds. Great recipe. I LOVE cauliflower. My mom taught me to cook the cauliflower, then toll it in some browed butter. It tastes like bacon drippings, without the chemicals. Works well with green beans, too.
Kara Carrero says
I hav been meaning to troubleshoot it to see how I could get the same results with an instant pot. It’s on my list to try!
Pat says
Like you I had never eaten cauliflower until I was an adult. Most recipes have all sorts p.s. cheesy sauces but this is the best. Tastes good and not so fattening. Thanks!
Kara Carrero says
Thanks Pat! I love that we share in late cauliflower enjoyment haha! There are definitely so many that cover the true flavor, but there is something so rich by eating it with just oil and/or butter.
Dave Tomlinson says
Just put mine in the oven, I substituted with coconut oil and added more then just salt and pepper, going with garlic powder, garlic salt and lemon pepper while also adding a tbl spoon of butter
I want to cut up some jalapeño peppers to add at the end but will wait till next time to see how this comes out first.
Dave Tomlinson says
Wondering also if it’s better to cut in squares at the end before adding the butter…….and can you tell me how this holds up when eating as a left over
Kara Carrero says
While we rarely have leftovers, I have found it to be just as delicious. It doesn’t fall apart or turn mushy like some sides do. I would say as far as cutting, you could, but know that’s also potentially going to add an entry point for heat so you might need to adjust your temps or check it to make sure it doesn’t get over done.
Kara Carrero says
Hope you love it! I have never used coconut oil just because I wouldn’t want to mix that flavor with coconut, but if it was good I would love to know.
Michael George says
Can’t wait to give this a try. Thanks! This should fit perfectly into my low carb diet.
Heidi says
Ummm…yeah, that was amazing! I don’t know when this was posted, but I feel I am a little late to the party!! I finally pulled my head out of the cast iron skillet long enough to write this… read faster so I can get back to getting’ my nosh on! While my cauliflower was roasting I was reading the other comments and realized that mine was not going to brown up, so I decided I needed to turn on the broiler for the last 10 min… It worked! As I started to eat, (from the pan) I noticed the bottom, wherever it touched the pan, was a lovely golden brown, but not all pieces… next time I think I will cut into florets and then follow the same process. This should give me less oven time and more brownie goodness! Great method!!
April says
How long would I roast it at 425 instead of 400?
Kara Carrero says
That would take some experimenting on your part. I can only tell you my own cooking experiences.
Elena says
Could I use regular olive oil or even sesame oil instead of evoo!
Kara Carrero says
Yes, our favorite is avocado oil and it does well at high heat.
T mercer says
Just tried this for the first time awesome never eat cauliflower done any other way
Kerry says
Can this be cooked at 425F?
Kara Carrero says
I have not done so, but if you do the time would definitely have to be reduced. But you would need to troubleshoot the recipe when you start changing it!
Paul says
I made this for my family Christmas dinner. A number of people complimented me on it.
Ruth A says
This roasted cauliflower recipe is the ABSOLUTE best! We Love it!
Lori says
I rub with olive oil and smear with pesto! Super yum!
Lisa says
It was delish…however, for my families taste we like our veggies a little less “soft” Next time ill definitely cook for less time. But this was super good, and ill for sure make it again. (I added freshly chopped garlic to my olive oil before roasting)
Kiran says
Very nice, thank you for sharing, i just tried, i am going late to work just because i wanted to try this amazing dish, i haven’t tasted yet but hopefully its good, i topped with little bit of ginger though.
Cindy says
I cannot wait to try this ! I love alone and often times waste food because I’m just tired of it. I love vegtables and this will definitely not go to waste. Thank you !
Elle says
I made this for dinner tonight with whole cloves of garlic tucked between the stems. I was not disappointed. My 2 year old kept begging for bites and kept trying to take my fork away. I can’t wait to make this again (not tomorrow b/c I’m not brave enough to go to the grocery store on Thanksgiving, but it is tempting!)
ed says
Tried this recipe last night, and it was AWESOME!!! Thanks for sharing. My wife and I loved it.
Himali Parikh says
it is a great recipe and will definitely try it out with my family.
Lynette Freed says
It was yummy! I added Parmesan cheese. Very easy, very tender & flavorful!
Thena says
Sounds like a great addition! 🙂
Dave Tomlinson says
Dish was amazing, my wife and daughter loved it and I will be making it again many times over, that you’ for the recipe.
As far as the coconut oil it was refined so no coconut taste just went with it because it’s healthy….in my earlier question I asked about cutting in quarters but I meant post cooking not pre.
At the end I ended up melting the butter along with diced jalapeño and a 1/4 cup of blue cheese crumbs all in the same bowl and poured over top of the dish.
Even with all my added flavores the taste of the cauliflower was very present…..just talking about it makes my mouth water I might just make it again tonight 🙂
Saljunebug says
Dear kara, we had the roasted cauliflower tonight with company over. I prepared it a few hours ahead of time completing all the steps. . Then I put it back in the oven with the foil over it for about 20 minutes at 3:50 degrees.
Sliced into the wedges like a pie as you did in your pictures. Our guests and my husband loved it.
Thank you for the recipe. This turns out elegant and beautiful. And the flavor is mild. I served it with grilled chicken and a bulgar /edamame/ tomato salad.
Kara Carrero says
You are welcome! I am so glad you liked it and that it turned out well for you. You definitely made my day with your comment 🙂
Mariana Percy says
I boil it first in salted water, this way the salt panatraits the colliflower, boil for 10 min,. Than I bake it in oven, and I use beaten eggs and some spyces, pour it over than bake it.
350 for 45 min or less