Cauliflower – Choose a heavy head of fresh cauliflower surrounded by thick green leaves. Remove leaves and rinse any dirt or debris from the head. Pat dry before seasoning.
Butter – We love the flavor of butter (of course) and the way it browns but olive oil works too.
Seasoning – Season the whole head of cauliflower any way you like! I keep it relatively simple with just a bit of parmesan cheese and garlic powder but this recipe lends itself well to your favorite seasonings and spices.
How to Roast a Whole Cauliflower
Trim away the leaves, wash the cauliflower and trim the stem with a sharp knife.
Place it in a Dutch oven and brush it with the remaining ingredients.
Cover and bake (the steam helps cook it) until tender.
Sprinkle with parmesan cheese & broil until browned & crispy.
How to Store Leftovers
Keep leftover cauliflower in a covered container in the refrigerator for up to 3 days.
Reheat by pan-frying slices, or mash or chop leftovers for soups, stews, or stir-fries.
Freeze portions wrapped tightly in plastic wrap and place them in a zippered bag for up to 1 month.
Garlic Parmesan Whole Roasted Cauliflower
An entire head of cauliflower is brushed with a simple homemade garlic butter and baked until tender.
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Prep Time15minutes minutes
Cook Time1hour hour
Total Time1hour hour 15minutes minutes
Servings6 servings
Equipment
Dutch Oven with white background
Dutch Oven
Ingredients
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