Ingredient & Substitutions
Here I explain the best ingredients for my whole roasted cauliflower recipe, what each one does, and substitution options. For measurements, see the recipe card.
Cauliflower – My recipe uses a medium whole head of cauliflower. If yours is large, I recommend increasing the amounts of the oil, cheese, and seasonings by 1.5X, and you’ll need to bake it for longer. Olive Oil – Helps the seasonings stick and adds flavor. Ghee would also work well and add a buttery taste. I don’t recommend using butter, which tends to burn too easily. Garlic – Use fresh garlic, since it will get crushed and blended into the sauce. Minced garlic is more likely to burn. If you don’t have any fresh garlic, you can substitute about 1/2 teaspoon garlic powder, but fresh truly tastes best. Seasonings – I used dried basil, parsley, and thyme. You can use an equivalent amount of Italian seasoning instead to save time. If you have fresh herbs instead of dried, just triple the amount, as they are less concentrated. Spices, like paprika or onion powder, can also make nice additions. Grated Parmesan Cheese – It adds a nutty, tangy flavor and crisps up on the roasted whole cauliflower, almost like breadcrumbs. You can try other cheeses, such as feta, blue cheese crumbles, or shredded cheddar, but the texture of the topping will be softer. Sea Salt & Black Pepper
How To Roast A Whole Cauliflower Head
I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.
Storage Instructions
Store: Keep leftovers in an airtight container in the fridge for up to 4 days. It stores quite well for me, though the texture of the topping changes a bit. Meal prep: I like to prep the whole cauliflower head and mix the garlic parmesan sauce in advance, but store them separately. Reheat: Cover in foil and bake at 350 degrees F. (I recommend adding fresh parmesan on top before reheating.) The microwave works in a pinch, but the texture is best with the oven method. Freeze: You can freeze the roasted cauliflower head whole, or cut into slices or wedges before freezing. It will keep in the freezer for up to 3 months. Thaw in the fridge overnight before reheating.
Serving Suggestions
Whole roasted cauliflower actually works as a main dish or a side dish! For me it’s typically a side for one of these proteins:
Dry very well after washing the cauliflower. This helps ensure that the exterior roasts instead of steaming. Be careful not to cut too far when cutting away the core. Making whole baked cauliflower requires the head to stay intact! You want to remove the woody center, but removing too much can cause it to fall apart. See my picture above for how it should look. Ensure that the entire head of cauliflower gets coated in sauce. You can use a spoon to help distribute it evenly, but I prefer a basting brush. Here’s how to serve it: Carefully lift the cauliflower out of the Dutch oven and onto a cutting board or serving platter. I usually use two large forks and lift from underneath. Then, you can slice it into “steaks” (large circles — see a visual in my cauliflower steaks post) or cut it into thin wedges, kind of like a pie (like I do in the pictures here).
I’ve repurposed leftovers from this dish in various ways. You can blend it into my creamy cauliflower soup, turn it into a cheesy cauliflower casserole, or add it to a roasted vegetable salad for extra flavor and texture.
Steak – For a fancier meal, you can’t go wrong with filet mignon (the one I love the most), sirloin steak (the one I make the most), or even New York strip (the one I save for company). Chicken – Try my chicken Cacciatore to make ahead or baked chicken legs for a simple, flavorful dinner. For a richer main dish, I love creamy Crock Pot chicken or creamy mushroom chicken with this cauliflower as a side. Pork – Pair your cauliflower with golden pan seared pork chops (quick and easy), cheesy stuffed pork chops (when I want something a bit different), or my tender pork tenderloin recipe. Seafood – Make baked cod or baked salmon (my go-to quick fish recipe) for fast weeknight options. For special meals, I love sea bass, lobster tails (my favorite date night entree), or pan seared halibut. More Sauces – The garlic parmesan sauce in my whole roasted cauliflower recipe is already plenty flavorful, but it does soak in, so there isn’t really any extra. You can make a double batch and save half of it for serving, or sometimes I drizzle with tahini sauce at the end.
More Whole Cauliflower Recipes
There are so many things you can do with a full head of cauliflower! While this is my only recipe for whole roasted cauliflower without chopping it up, here are some of my other easy cauliflower recipes that use an entire head:
My Favorite Pot For This Recipe
My Dutch oven creates the ultimate crisp-tender texture, and it’s the perfect size to hold a head of cauliflower. You can make this recipe in a cast iron skillet or a regular pot instead, but using a skillet would require you to boil the cauliflower first, whereas a pot just doesn’t distribute heat as evenly. Please enter your first name for your account. Your saved recipe will also be sent to your email. 📖 Want more recipes like this? Find this one and many more in my Low Carb Holiday Cookbook!
