Whole roasted cauliflower is a stunning centerpiece that’s as delicious as it is easy to make. Infused with garlic butter and roasted to perfection, each bite is tender and full of flavor.
Golden and crisp on the outside with a buttery, melt-in-your-mouth interior, this dish is finished with nutty parmesan and fresh chives for a savory, herbaceous lift.
Garlic Butter Goodness: Main Ingredients in Whole Roasted Cauliflower
- Cauliflower head – The star of the show, its dense florets absorb flavor and become irresistibly tender during roasting.
- Salted butter – Rich and creamy, it helps caramelize the exterior while locking in moisture.
- Garlic cloves – Minced and mixed into the butter, they bring bold, aromatic flavor to every bite.
- Salt – Enhances and sharpens the natural sweetness of the roasted cauliflower.
- Paprika – Adds subtle warmth and a hint of smokiness to the butter sauce.
- Parmesan cheese – Melts into a golden crust, offering a savory umami punch.
- Chives – Fresh and oniony, they balance the richness with a pop of brightness.
How to Make It: Roasting a Whole Cauliflower the Easy Way
Start by preheating your oven and prepping the cauliflower. Trim the base, removing just enough so it sits flat. Place it in a high-sided oven-safe dish.
Make a quick garlic butter by mixing softened butter with garlic, salt, and paprika. Rub it generously all over the cauliflower, then loosely cover with foil. Roast until tender in the center—about 40 to 50 minutes.
Lower the oven temp, uncover, and baste with melted butter from the pan. Sprinkle with parmesan and chives, then roast again until beautifully golden and crisped, basting occasionally. Finish with a final hit of chives and serve hot.
Tips & Flavor Twists for Perfect Roasted Cauliflower
To maximize flavor, ensure your butter is thoroughly softened before mixing—it helps the garlic and spices spread evenly. For an even roast, baste often once uncovered, allowing the buttery juices to seep in while creating a rich, golden crust.
Want a spicy variation? Add a pinch of cayenne or red pepper flakes to the butter mixture. For a dairy-free twist, substitute olive oil for butter and skip the cheese—roast with za’atar or curry powder for bold new flavors. This dish also makes a great vegetarian main when paired with grains or legumes.
Keeping It Fresh: Storing & Reheating Leftover Cauliflower
To store leftovers, let the cauliflower cool completely before transferring to an airtight container. It’ll stay fresh in the fridge for up to four days.
For reheating, bake covered at 350°F until warmed through, about 10–15 minutes. You can also microwave it, but the oven helps maintain its crispy texture. Freezing isn’t ideal, as it compromises the tender yet firm texture that makes this dish so satisfying.
Whole Roasted Cauliflower With Butter Sauce
Ingredients
- 2 tablespoons finely grated Parmesan cheese
- 1 tablespoon freshly chopped chives plus extra for garnish
- ¼ teaspoon paprika
- ⅓ cup salted Danish Creamery butter softened
- 2 cloves garlic minced
- 1 whole head cauliflower rinsed and dried
- 1 teaspoon salt
Instructions
- Preheat the oven to 400°F.
- Trim the base of the cauliflower stem carefully using a sharp knife. Position the entire cauliflower head in a baking dish or oven-proof skillet with raised edges.
- In a mixing bowl, combine the softened butter with minced garlic, salt, and paprika. Spread this mixture evenly over the surface and sides of the cauliflower. Cover the dish loosely with foil and bake for 40 to 50 minutes, or until the core is fork-tender.
- Take the cauliflower out and lower the oven temperature to 375°F. Remove the foil and baste the cauliflower using the melted butter collected at the bottom of the pan. Sprinkle the parmesan and chopped chives across the top.
- Return to the oven uncovered and continue roasting for approximately 15 minutes more, basting with pan juices every five minutes, until a golden crust develops.
- Finish with a final scattering of chives before serving.
