Whole Roasted Cauliflower
Whole Roasted Cauliflower is one of the simplest and most delicious ways to enjoy this veg – though its versatility seems to know no bounds! Perfect as a side or an appetizer, it makes a beautiful centrepiece you can use to impress your guests.
In This Article
Nutritional Benefits
Cauliflower has been having its moment for several years now. It’s been used for everything from pizza bases to rice, ‘wings’, popcorn, and even dished up in nachos. I consider it a wonderful blank canvas vegetable that lends itself to absorbing plenty of flavour.
Like other brassica veg, cauliflower has that classic sulphurous aroma (though mild) and is abundant with health-promoting nutrients. It’s especially rich in vitamin C, several minerals, and numerous phytochemicals. These act as antioxidant and anti-inflammatory compounds (1) and one in particular called indole-3-carbinol is considered a potential anticancer agent (2).
Whether you’re a vegetarian or simply looking to incorporate more plant-based meals into your diet, cauliflower has lots to offer. And a whole baked cauliflower is an easy place to start. It’s a set and forget recipe the requires little prep but is big on taste.
Ingredients – What You’ll Need To Make This Recipe
Few ingredients are needed to make this simple, but flavoursome dish. The mix of spices here give it a Middle Eastern taste making Tahini Sauce a great pairing. That being said – it’s also great drizzled with Cilantro Chimichurri, dipped in Arugula/Rocket Pesto or smothered in the yoghurt dressing from this Fall Harvest Salad.
- Cauliflower – the base for the recipe. When roasted, cauliflower develops a tender texture and takes on a slightly sweet and nutty flavour.
- Olive oil: once spread over the cauliflower this acts as a carrier for the other flavours. It also contributes its own fruity and rich notes, enhancing the overall taste of the dish.
- Ground cumin – adds warm and earthy undertones. It brings a subtle smokiness and depth of flavour, which complements the cauliflower’s natural sweetness.
- Smoked paprika – infuses the cauliflower with a distinct smokiness. It adds a touch of complexity and a very mild hint of spiciness too.
- Sumac – adding hints of citrus, which helps to balance out some of the heavier spices.
- Turmeric – this brings an earthy taste but adds some lovely colour too.
- Garlic powder – adds pungency and is a perfect combination with the smoked paprika here. It also adds a savoury and aromatic element, enhancing the overall taste.
- Salt and freshly ground black pepper – seasoning staples that help to balance and enhance all the flavours in this dish creating a well-rounded taste.
In addition to the above – other ingredients may be needed if this will be served with a dressing or dipping sauce. How you serve it is entirely up to you. It’s delicious as is though, or even a simple squeeze of lemon over the top works well.
How To Make Whole Roasted Cauliflower
While this recipe does need up to an hour in the oven, it requires very minimal hands-on time. The preparation is also very quick and easy. It’s as simple as trimming the cauliflower, making the spice mix, basting, and getting it in a pot!
- Preheat the oven to 400°F/200°C.
- In a small bowl, mix together the olive oil, spices, salt, and black pepper. Set aside.
- Remove the leaves and trim the very bottom off the stem of the cauliflower, keeping the head intact. You want the cauliflower to sit flat so make sure the cut is even.
- Rinse the cauliflower under cold water and pat it dry with a paper towel.
- Place the cauliflower into a large saucepan top down. Drizzle some of the oil/spice mix into the core then baste the bottom florets. Turn the cauliflower over and use the rest of the mix to completely baste the top.
- Cover the saucepan with a lid and place in the preheated oven to bake for 40 minutes. Remove the lid and bake for another 15 – 20 minutes or until the cauliflower is tender and golden. The cooking time may vary depending on the size of the cauliflower.
- To check for doneness, insert a knife or skewer into the thickest part of the cauliflower. It should go in easily without resistance.
- To serve, transfer the baked cauliflower to a serving platter. You can either cut it into wedges or serve it as a whole centrepiece. Garnish with your dressing of choice (this Tahini Sauce is great!) along with chopped parsley, pomegranate and dukkha (optional).
If the spices used in this recipe are not to your tastes, swap them out for those that are. Even something like a premixed ras el hanout (Moroccan spice mix) would be great. Same goes for the topping.
Substitutions And Variations
This cauliflower will go with lots of dips and sauces and I’ve shared several throughout this post and in the recipe card below. Given its Middle Eastern Flavours I think a tahini sauce works best with it but you have lots to choose from.
If you want to get creative the spice mix can be varied to any of your choosing. However, I do suggest using the same overall volume of spice.
Tips For Success With This Recipe
The cauliflower used for this recipe was medium to large size. For one that is very large the cooking time will need to be increased. I suggest doing that in 10-minute intervals and check for doneness each time. You don’t want to serve a raw cauliflower or a mushy cauliflower!
After some of the oil/spice mix has been poured into the cauliflower, it’s also best to baste the underside of the bottom florets at the same time. I find once the cauliflower has been turned right side up, they can be difficult to get to because of the pot edges.
Storing/Freezing/Make Ahead
While leftovers are delicious and can be stored in an airtight container in the fridge for 3-4 days, this dish really is best made fresh. If serving to guests I suggest making it on the day.
The recipe is not suitable for freezing given cauliflower can go very mushy once defrosted.
FAQ
This is the result of overcooking it. When cutting into the cauliflower initially it should be firm but easy to cut. If it’s falling apart it’s been left in the oven too long.
This is the result of undercooking it! The timing given in this recipe will suit a medium to large cauliflower. For one that is very large – cooking time may need to increase.
Perfect Pairings For This Side Dish
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Whole Roasted Cauliflower
Equipment
- 1 Dutch oven / large pot with a lid
Ingredients
- 1 Head of cauliflower (see note 1)
- ½ cup olive oil
- 1 tsp smoked paprika
- 1 tsp cumin
- 1 tsp garlic powder
- ¾ tsp sumac
- ½ tsp turmeric
- 1 tsp salt
- Plenty of fresh ground black pepper
Toppings (optional)
- ¼ cup continental parsley, chopped
- ¼ cup pomegranate arils
- 1 Tbsp dukkha
- Dressing or dip of choice (see note 2)
Instructions
- Preheat the oven to 400°F/200ºC.
- In a small bowl, mix together the olive oil, spices, salt and pepper and set aside.
- Remove the leaves and trim the very bottom off the stem of the cauliflower, keeping the head intact. You want the cauliflower to sit flat so make sure the cut is even.
- Rinse the cauliflower under cold water and pat it dry with paper towel.
- Put the cauliflower top down into a large pot for which you have a lid. Stir the oil/spice mix again and drizzle ⅓ of it through the gaps into the core. Take a basting brush and brush more of the mix over the bottom/underside of the florets (see note 3). Turn the cauliflower right side up and sit it in the middle of the pot. Brush the remaining oil/spice mix over the top and sides making sure it's completely coated.
- Put the lid on the pot then roast in the pre-heated oven for 40 minutes. Remove the lid and roast for another 15 – 20 minutes or until it's tender and golden. The cooking time may vary depending on the size of the cauliflower.
- To check for doneness, insert a knife or skewer into the thickest part of the cauliflower. It should go in easily without resistance.
- To serve, transfer the baked cauliflower to a serving platter. You can either cut it into wedges or serve it as a whole centrepiece. Garnish with whatever dressing or sauce you choose – (see recipe suggestions below for this) along with chopped parsley, pomegranate arils, and a sprinkle of dukkha.
Video
Notes
Nutrition
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Gabby Campbell
Gabby is a degree qualified Naturopath/Nutritionist (BHSc Nat) with a love of all whole foods. She started her Naturopathic career in clinical practice before making the move to recipe development and online education – a result of wanting to combat the misinformation that abounds on the internet about food and health. Whole Natural Kitchen aims to transform the way you think about healthy eating by helping you embrace an abundance of nutritious foods while leaving the health fads behind. MORE ABOUT GABBY