Entire Roasted Cauliflower Recipe – Rachel Cooks®

Greens and I am going means again and we’re fairly tight—BFFs, even. I’m all about making them the star of the present, and this complete roasted cauliflower recipe does simply that.

Why roast an entire cauliflower? The skin of the cauliflower will get irresistibly crispy. The within is delicate and virtually melts in your mouth as a result of an entire cauliflower, versus smaller florets, traps steam because it roasts within the oven. Garnish it with contemporary herbs, sauce, or sure, bacon, and also you’ll by no means have a look at cauliflower the identical means once more!

A Entire Roasted Cauliflower

The best technique to roast cauliflower. There’s no chopping or breaking your cauliflower into florets, not that it’s so arduous to try this. It’s simply sort of enjoyable to pop the entire head of cauliflower within the oven and let the magic occur. It might look a little bit daunting however honestly, it’s actually very simple.

So scrumptious. The contrasting textures and nutty taste of roasted cauliflower make this recipe an actual deal with—yep, that’s proper, I mentioned cauliflower is a TREAT!

Versatile. Make it a foremost dish for vegetarians and a aspect dish for everybody else; serve it as a straightforward weeknight aspect or a show-stopping vacation dish. A complete roasted cauliflower doesn’t essentially should be an accompaniment like air fryer cauliflower or cauliflower rice; it may be the principle occasion. Aspect dish or entrée, this complete roasted cauliflower does all of it! Roasted cauliflower adapts properly to quite a lot of seasoning, sauces, or garnishes, too.

Ingredient Notes

• Cauliflower: Search for tightly packed, agency white florets with none grey or brown mushy spots. Cauliflower heads are normally 1 ½ to 2 kilos; if they’re much smaller or a lot bigger, you might have alter the cooking time a bit.
• Olive oil: The olive oil provides taste and helps the surface of the cauliflower get crispy and browned.
• Garlic: Roasting manages to each deepen and mellow the garlic taste, making it toasty and scrumptious.
• Paprika: Paprika provides a pleasant colour and earthy taste. You may as well used smoked paprika for a component of smokiness.
• Kosher salt and black pepper: I favor coarsely floor black pepper for stronger taste.
• Grated Parmesan cheese: You’ll love the way in which the grated Parmesan is the crowning contact. It browns calmly on high of the cauliflower head and offers the “crust” a pleasant cheese taste.
• Contemporary parsley: I just like the pop of freshness and colour that contemporary chopped parsley provides as an elective garnish.

How you can Make Entire Roasted Cauliflower

Prep the cauliflower. Begin preheating your oven to 375°F. Rinse the cauliflower properly, then trim the outer leaves and the underside stem. Don’t core the cauliflower; you’ll want it to carry the cauliflower collectively. The core will get very tender and edible. If there are any grey or brownish spots on the floor of the florets, you’ll be able to take away them with a paring knife.

Combine the oil and seasonings. Whisk the olive oil, garlic, paprika, salt, and black pepper in a small bowl.

Assemble. Set the cauliflower in a Dutch oven and brush it with the seasoned oil on all sides, together with the underside. I normally start by setting the cauliflower the other way up within the pan and brushing the oil on the underside aspect, then flipping it over and brushing the highest. Be sure you use all of the seasoned oil; attempt to get it into all of the nooks and crannies as a lot as attainable.

Pour two tablespoons of water into the underside of the pan. The water helps steam the cauliflower and can principally evaporate by the point the cauliflower is roasted. Place the lid on the Dutch oven or cowl it with foil if the cauliflower is simply too massive for the lid to suit on. The cauliflower does cool down a bit because it roasts.

Roast. Bake the cauliflower for 45 minutes. Baste it with the liquid on the backside of the Dutch oven, then sprinkle on the Parmesan cheese, patting it calmly along with your fingers to assist adhere. Roast uncovered for 15 extra minutes, or till a knife slips simply into the stem of the cauliflower and the surface is golden brown.

End. Add the parsley, when you’re utilizing it, and drizzle the pan juices with the roasted bits of garlic excessive, if desired. Lower the entire roasted cauliflower into wedges or steaks, then serve.

Seasonings and Toppings

• Tahini sauce. Skip the Parmesan and serve the entire roasted cauliflower with tahini sauce, a easy sauce made with tahini (sesame paste), garlic, and lemon juice. You possibly can both spoon it over the entire cauliflower on a platter, or onto particular person parts after plating. 
• Contemporary lemon. A squeeze of contemporary lemon juice provides a brilliant final touch to roasted cauliflower.
• Different spices. Swap the paprika for floor cumin, curry powder, chili powder, or a spice mix like seasoned salt. I typically use my all goal seasoning which is ideal for any roasted vegetable.
• Contemporary herbs. Except for parsley, you’ll be able to actually use nearly any herb on this recipe. Thyme, sage, rosemary, and chives would all work properly with this complete roasted cauliflower recipe.
• Breadcrumbs. Combine home made breadcrumbs (or panko) and olive oil with the Parmesan cheese earlier than sprinkling it on high of the cauliflower for added texture and taste.
• Chimichurri. Serve the roasted cauliflower with a aspect of chimichurri sauce (as pictured in pictures) for an herbaceous accompaniment to dip the florets.
• Bacon. Add crumbled air fryer bacon or bought bacon bits on high of the cauliflower after chopping and plating it.
• Pesto. Drizzle basil pesto on high of the cauliflower earlier than serving for a brilliant basil taste.

Serving Concepts

Hen. Prompt Pot rooster thighs or blackened rooster would each pair properly with the flavors on this recipe.

Salmon. Cauliflower goes properly with this easy broiled salmon recipe. The salmon solely takes about 10 minutes beneath the broiler. Take the cauliflower out of the oven, and switch the broiler on. Forged iron Dutch ovens retain warmth properly so the cauliflower will keep heat.

Lentils, beans, grains. Lentil salad with grapes and feta can be wonderful with complete roasted cauliflower, or serve it over puréed white beans or a yogurt sauce.  Roasted mushroom risotto is a wonderful base for wedges of complete roasted cauliflower.

Refrigerate: Retailer leftover roasted cauliflower in an hermetic container for as much as 3 to 4 days. I normally slice it earlier than storing it. Though you can freeze this recipe, the feel and taste will undergo, so I don’t advocate it.

To reheat: Cowl the cauliflower in a pan or Dutch oven and bake at 350ºF till warmed by. You may as well reduce the cauliflower into smaller parts and warmth them within the microwave or in a skillet on the stovetop with among the pan juices.

Cook dinner ModeStop your display screen from going darkish

• Preheat oven to 375°F.

• Wash the cauliflower and take away outer leaves from the cauliflower and trim the stem in order that it sits flat.

  1 head cauliflower, 1 ½ to 2 kilos

• In a small bowl, combine collectively olive oil, garlic, paprika, salt, and black pepper.

  ¼ cup olive oil, 3 cloves garlic, minced or pressed by garlic press, 1 teaspoon paprika, 1 teaspoon kosher salt, or to style, ¼ teaspoon coarse floor black pepper, or to style

• Place the cauliflower in a 4 qt. Dutch oven and brush the spice combination evenly over the complete floor of the cauliflower, beginning with the underside, flipping it over, and brushing the highest. Add 2 tablespoons of water to the pan.

  2 tablespoons water

• Cowl with the lid of the Dutch oven, or cowl tightly with foil. Bake lined for 45 minutes. Take away lid (or foil) and baste with the pan juices. Sprinkle with Parmesan cheese, patting to stick. Bake uncovered for an additional quarter-hour or till cauliflower is tender and might be simply pierced with a knife.

  2 tablespoons grated Parmesan cheese

• Garnish the roasted cauliflower with chopped contemporary parsley and pan juices, if desired. Slice into wedges and serve.

  contemporary parsley, chopped

• In case you don’t have a Dutch oven, the cauliflower might be roasted in a casserole dish or baking pan. Cowl with foil, sealing the sides tightly with foil however permitting a little bit room on the high so the cauliflower isn’t touching the foil. 
• Be sure you discuss with the submit for plenty of topping and seasoning variations.

Energy: 192kcal, Carbohydrates: 13g, Protein: 5g, Fats: 15g, Saturated Fats: 3g, Polyunsaturated Fats: 2g, Monounsaturated Fats: 10g, Ldl cholesterol: 2mg, Sodium: 695mg, Potassium: 705mg, Fiber: 5g, Sugar: 4g, Vitamin A: 269IU, Vitamin C: 110mg, Calcium: 78mg, Iron: 1mg

Vitamin data is robotically calculated, so ought to solely be used as an approximation.

Share a remark and ranking under! I like listening to what you assume!