Cut the step of chopping cauliflower and instead roast it whole with salt and pepper.
I don’t know about you, but I’m not a huge fan of chopping vegetables. It might be my least favorite prep step when it comes to cooking. That’s why recipes like this one are such a relief for me. Whole roasted cauliflower is a simple, easy way to get tasty cauliflower onto your plate without having to cut it up raw. In fact, cutting it after it’s been roasted is far easier because at that point, the cauliflower is deliciously tender.
In my experience, chopping cauliflower is tricky because of how it’s shaped. By roasting the cauliflower whole, that struggle disappears. Not only that, but this fluffy veggie gets coated in a savory and beautiful blend of olive oil, salt, pepper, and fresh parsley. What a perfect base to add any of your favorite sauces or garnishes! For instance, the last time I made whole roasted cauliflower, I added a teaspoon each of garlic powder and cumin for an earthy burst of heat. Just keep in mind that the outside will crisp slightly when roasted, so any seasonings you add will mingle with that gently charred flavor.
How do I store leftovers?
Let your leftover whole-roasted cauliflower cool to room temperature and then cut it up into portions so you can transfer it to an airtight container. Refrigerate it for 3-4 days, but don’t bother freezing it, as it will likely get a bit mushy after thawing. Reheat in the oven to restore that crispy exterior.
Can I repurpose cauliflower leaves?
If you’re like me, then you might feel a bit wasteful just tossing the green cauliflower leaves in the trash. Composting is a great remedy to this, but still, I used to wonder if there was any way I could use the cauliflower leaves in another dish. Then I discovered that I could chop them up with lettuce and toss them into a salad. I’ve also used them for extra greens in soup or stir-fries. They’re surprisingly delicious, crunchy when raw and tender when cooked, a bit like cabbage.
Similar recipes to try
Want to prepare this unique veggie in a different way? Cut it into small florets with Roasted Cauliflower, or transform it into a fluffy and filling Keto Cauliflower Bread. Then there’s the much more decadent Delicious Low-Carb Cauliflower Casserole, which is worth drooling over. But the fun doesn’t stop there, because you could also try Creamy Keto Cauliflower Rice or The Best Mashed Cauliflower as some smooth sides to almost any main dish. Who knew cauliflower was so versatile?
Whole-Roasted Cauliflower
Ingredients
- 1 whole cauliflower head about 2 pounds
- 1/3 cup extra-virgin olive oil plus more if needed
- Kosher salt to taste
- Black pepper to taste
- Fresh parsley chopped (for garnish)
Instructions
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Preheat your oven to 375°F. Trim away the leaves at the bottom of the cauliflower head. Carefully cut off and remove the stem and tough core while keeping the head intact. Rinse the cauliflower well and pat dry with a clean towel.
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Drizzle the olive oil all over the cauliflower and massage gently with your hands so that every part is coated. Season generously with kosher salt and black pepper if desired.
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Place the cauliflower with its florets side up on a cast-iron skillet or oven-safe baking dish. Cover tightly with aluminum foil and roast for 30 minutes.
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Remove the foil. Drizzle a little more oil if it looks dry. Roast for an additional hour, or until the cauliflower is tender and has a golden, slightly crispy exterior. Garnish with parsley.
Nutrition
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