Description
Whole roasted cauliflower is a show-stopping dish that brings elegance and flavor to any table. With its crispy, golden exterior and tender inside, this recipe is perfect for holiday feasts, family dinners, or a cozy weeknight meal. Coated in rich garlic butter and finished with a sprinkle of Parmesan cheese, it’s not just a side dish; it can be the star of your vegetarian spread. Impress your guests with this delightful centerpiece that’s as nutritious as it is delicious.
Ingredients
Scale
- 1 large head cauliflower (2–3 pounds)
- 6 tablespoons unsalted butter (softened)
- 4 large garlic cloves (minced)
- 1.5 teaspoons sea salt
- 1 teaspoon smoked paprika
- 1/2 teaspoon black pepper
- 1/4 teaspoon crushed red pepper (optional)
- 1/3 cup freshly grated Parmesan cheese
- 2 tablespoons fresh herbs (parsley, thyme, or chives)
- Flaky sea salt for finishing
- Extra virgin olive oil for drizzling
Instructions
- Preheat oven to 400°F with the rack in the middle position.
- Remove leaves from cauliflower and trim the stem flat.
- In a mixing bowl, combine softened butter, minced garlic, sea salt, smoked paprika, and black pepper.
- Place the cauliflower in a cast-iron skillet and coat thoroughly with the garlic butter mixture.
- Cover loosely with foil and roast for 40-45 minutes.
- Remove foil, baste with drippings, lower temperature to 375°F, and roast uncovered for another 20-25 minutes, basting every 8-10 minutes.
- Sprinkle Parmesan cheese on top and return to the oven for an additional 5-10 minutes until golden brown.
- Let rest for 5-10 minutes before serving; garnish with herbs and olive oil.
- Prep Time: 15 minutes
- Cook Time: 70 minutes
- Category: Vegetarian
- Method: Baking
- Cuisine: Contemporary
Nutrition
- Serving Size: 1 slice (150g)
- Calories: 270
- Sugar: 1g
- Sodium: 660mg
- Fat: 23g
- Saturated Fat: 12g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 40mg