This Simple Whole Roasted Cauliflower recipe really is an easy one.
I like that it is so friendly to the keto, low carb, Weight Watchers, vegan, vegetarian, and Mediterranean diets as well.
Simple Whole Roasted Cauliflower
If you have seen my recipe for Cauliflower Mashed ‘Potatoes’ then you have probably noticed that I have discovered some great ways to serve up some cauliflower. As someone who grew tired of eating cauliflower presented as a head, or florets from a head, I can appreciate new ways to eat this vegetable.
Roasting cauliflower is somewhat of a compromise between serving up cauliflower the old fashion way and adopting a new approach to doing so.
After all, who really knew that cauliflower would have so many great uses when it comes to serving it up? Certainly not me!
There really are some nutritional benefits from eating cauliflower.
For starters, an entire head of cauliflower has just under 150 calories in it. That same head of cauliflower is also a great source of potassium, fiber, and protein!
You may also be surprised to hear that cauliflower is a huge provider of Vitamin C.
That is, that head of cauliflower has nearly five times the recommended daily requirement of Vitamin C. It also nets out at about 17 grams of carbohydrates.
Here is how to prepare you cauliflower head for cooking or baking.
- Select a cauliflower head that is firm and free of any markings or bruises. The head should be white and the florets should be compact.
- Start by removing the outer (green) leaves. These leaves can be used in other dishes such as for making soup. But, they are not used in this recipe.
- Cut the stem off of the bottom of the cauliflower. Simply turn it onto its side and carefully slice it off,
- Remove any noticeable bruises of discolorations.
- There is no need to divide the cauliflower up into florets in this recipe as we will roast the cauliflower whole.
Cauliflower is milder tasting vegetable than most of the others.
This mild taste is a good thing as it allows us to take more liberties with the seasonings etc that we make and serve it with. You will know when it is done baking when it is slightly tender, which allows it to be eaten more easily.
Tips Simple Whole Roasted Cauliflower
I already told you how to select a great head of cauliflower. Also, I mentioned how to prepare it for this whole roasted cauliflower recipe.
Here are some more helpful tips for you for making this roasted cauliflower recipe.
- You can serve this roasted cauliflower up with additional seasoned olive oil, gravy or even some easy Spanakopita Dip.
- Remove as much of the cauliflower stem as possible before roasting your cauliflower. This will allow for optimal and even seasoning and baking.
- If you are roasting a larger than average cauliflower head may need to adjust the baking time and add a bit more of the olive oil and seasonings as needed.
- Roasting the cauliflower covered for the first part of roasting will help the cauliflower head roast more evenly rather than drying out in places.
There are several options that you have when it comes to what to roast your cauliflower in.
An ovenproof skillet, such as a cast iron skillet is one option.
However, you could also use a baking sheet with perhaps some aluminum foil (think easy clean up!). A casserole dish is yet another option.
What you use to bake your cauliflower in can affect how quickly your cauliflower will roast.
Roasting your cauliflower in casserole dish may take longer than if you baked it in a cast iron skillet for example. This is due to the conductivity of these items.
You will know when your cauliflower is done roasting by noting the tenderness and color of it.
The florets should be golden brown for best results. Also, you should be able to stick a skewer or knife through the center of the roasted cauliflower without any tension.
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Simple Whole Roasted Cauliflower
Simple Whole Roasted Cauliflower
As mentioned, the success of this recipe really has a lot to do with the preparation of the cauliflower.
Remove as much of the cauliflower stem as possible before roasting your cauliflower. This will allow for optimal and even seasoning and baking.
I also mentioned that if you are roasting a larger than average cauliflower head may need to adjust the baking time and add a bit more of the olive oil and seasonings as needed.
You will know that your whole roasted cauliflower is done when the florets turn golden brown. Also, you should be able to stick a skewer or knife through the center of the roasted cauliflower without any tension.
What you will need to make Simple Whole Roasted Cauliflower
- Olive Oil– ⅓ cup.
- Minced Garlic – 2 teaspoons (about two average cloves).
- Italian Seasonings– 1 tablespoon. Can use dill or oregano instead adding salt
and/or pepper as needed. - Cauliflower- 1 average to large head. As noted, using an extra large or smaller head may call for ingredient adjustment as needed.
Here is how to make Simple Whole Roasted Cauliflower.
- Prepare your cauliflower as described above. Also, set your oven rack low in your oven and preheat the oven to 450.
- If using an ovenproof skillet, such as a cast iron skillet , or casserole dish prepare it as needed for nonstick. If you are using a baking sheet you can line it with aluminum foil (think easy clean up!). A casserole dish is yet another option.
- Place the prepared cauliflower in what ever you have chosen to roast it in. Meanwhile, in a mixing bowl whisk together the olive oil and seasonings. Drizzle or brush (or both) the whisked ingredients over the prepared cauliflower, covering it as evenly as possible.
- Loosely cover the cauliflower with aluminum foil. Roast for thirty minutes and then remove the aluminum foil. Then continue to roast until the cauliflower begins to brown (about an additional half hour).
- Allow to cool a bit before serving. Serve with additional oil and seasonings drizzled on top or with your favorite dip.
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Nutritional Information is only an estimate and can vary especially with ingredients that are used.
This delicious and Simple Whole Roasted Cauliflower recipe is the perfect vegetable dish to serve up. It is also gluten free, keto and low carb diet friendly, and vegan.
Simple Whole Roasted Cauliflower
Equipment
Ingredients
- Olive Oil– ⅓ cup.
- Minced Garlic – 2 teaspoons about two average cloves.
- Italian Seasonings– 1 tablespoon. Can use dill or oregano instead adding salt
- and/or pepper as needed.
- Cauliflower- 1 average to large head. As noted using an extra large or smaller head may call for ingredient adjustment as needed.
Instructions
- Prepare your cauliflower as described above. Also, set your oven rack low in your oven and preheat the oven to 450.
- If using an ovenproof skillet, such as a cast iron skillet , or casserole dish prepare it as needed for nonstick. If you are using a baking sheet you can line it with aluminum foil (think easy clean up!). A casserole dish is yet another option.
- Place the prepared cauliflower in what ever you have chosen to roast it in. Meanwhile, in a mixing bowl whisk together the olive oil and seasonings. Drizzle or brush (or both) the whisked ingredients over the prepared cauliflower, covering it as evenly as possible.
- Loosely cover the cauliflower with aluminum foil. Roast for thirty minutes and then remove the aluminum foil. Then continue to roast until the cauliflower begins to brown (about an additional half hour).
- Allow to cool a bit before serving. Serve with additional oil and seasonings drizzled on top or with your favorite dip.
Recipe Notes
I also mentioned that if you are roasting a larger than average cauliflower head may need to adjust the baking time and add a bit more of the olive oil and seasonings as needed.
You will know that your whole roasted cauliflower is done when the florets turn golden brown. Also, you should be able to stick a skewer or knife through the center of the roasted cauliflower without any tension.*As an Amazon Associate I earn from qualifying purchases. This means that the links on this website, and specifically on this post, that lead to other sites may be affiliate links.
Nutrition
Please note: Nutritional data has been calculated using a tool that comes with this recipe card and not by me. This means that Nutritional Information is only an estimate and can vary especially with ingredients that you use. The accuracy of this tool may differ from other tools as expected. Also note that there is no instructional value to the video that may be attached to this recipe. It is only there for visual pleasure. For more information about the images in this recipe, please refer the the recipe instructions. Thank you!
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