Whole Roasted Cauliflower
A simple yet impressive whole roasted cauliflower recipe, kissed with smoky paprika and savory Parmesan, roasted to tender perfection. Minimal effort for maximum deliciousness.
Equipment
- Oven Preheat to 400°F (200°C)
- Small bowl For mixing flavor boost
- Baking Sheet Parchment paper recommended for easy cleanup
- Pastry brush Or a spoon for brushing mixture
Ingredients
Main ingredients
- 1 medium head cauliflower Firm and bright white
- 0.25 cup olive oil For richness and crisping
- 0.25 cup Parmesan cheese Grated
- 3 tbsp butter Melted
- 3 cloves garlic Grated, fresh is key
- 1 tsp smoked paprika For color and smoky depth
- 0.5 tsp dried thyme Pairs beautifully with cauliflower
- 1 tsp salt Enhances other flavors
- 0.5 tsp ground black pepper For a gentle kick
Instructions
- Preheat your oven to 400°F (200°C).
- Gently remove the outer green leaves from your cauliflower and trim off the very bottom of the stem, exposing the stalk slightly without cutting into the florets. Keep the head intact.
- In a small bowl, combine the melted butter, olive oil, grated garlic, smoked paprika, dried thyme, salt, and black pepper. Stir until well mixed.1 medium head cauliflower
- Place the prepared cauliflower in the center of a baking sheet (lined with parchment paper for easy cleanup).1 medium head cauliflower
- Generously brush the butter-and-oil mixture all over the cauliflower, getting into all the nooks and crannies.1 medium head cauliflower
- Evenly sprinkle the grated Parmesan cheese all over the top and sides of the cauliflower.1 medium head cauliflower
- Roast in the preheated oven for 40-50 minutes, or until the cauliflower is fork-tender and the florets are beautifully golden brown with crispy edges.
- Let the cauliflower rest on the baking sheet for a few minutes before slicing into wedges and serving.
Notes
Can be made vegan by omitting Parmesan cheese and using only olive oil for brushing. Nutritional yeast can be added for a cheesy flavor.