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If you haven’t tried whole roasted cauliflower yet, this might just become your new favorite side dish.
In fact, I am predicting with 99.98% certainty that whole roasted cauliflower will be the next big thing in the foodiesphere. Analysts have already declared this the year of cauliflower power, mostly due to it’s versatility, and high vitamin C content. And let’s be honest—people are just dying to move on from kale to something new. There’s only so many cute catch phrases you can put on a shirt using the word “kale.”
While I absolutely love making roasted cauliflower florets and cauliflower rice as a side to dishes like grilled salmon, this whole roasted cauliflower recipe has become my favorite way to prepare cauliflower. Roasting the cauliflower whole makes the center nice and soft, while also giving it a nice and crispy shell.
There’s also an endless amount of spices you can use for seasoning when making whole roasted cauliflower, which makes this dish fun to play around with depending on what else you’ve got cooking for dinner. My personal favorite is the cinnamon and cayenne mixture, which makes the whole roasted cauliflower savory and hearty. If you want to keep it simple, you can leave out these two spices, and just use sea salt and a little black pepper. The best part is—prep time is five minutes, making it super easy to make.
Whole Roasted Cauliflower
This hearty whole roasted cauliflower is simple, tasty, and the perfect combination of tender and crisp.
Ingredients
- 1 head of cauliflower
- 2 tbsp coconut oil or ghee
- 1/4 tsp unprocessed sea salt
- 1/8 tsp cinnamon
- 1/8 tsp cayenne pepper
- pinch of black pepper
Instructions
- Preheat oven to 425°F
- Carefully remove stems and excess leaves from the bottom of the cauliflower while keeping the head intact, and place it upright on baking sheet
- Combine your spices in a separate bowl, mix thoroughly
- Melt the coconut oil and coat evenly over the head of cauliflower, making sure to fill in all the little nooks
- Sprinkle spice mixture evenly on cauliflower head
- Place cauliflower in the oven for 45-50 mins, or until fork tender
- Let cool for 5 minutes before slicing and serving
Have you made whole roasted cauliflower before? Post any questions in the comments below.
Ellen says
My cousin literally just made a whole roasted cauliflower for Mother’s Day and I LOVED it! So grateful you posted a “how to” because I’m totally making this!
Noelle says
Awesome, Ellen! It’s so easy… and you’re going to love it! Let me know how it goes!
★★★★★
Annie says
I can’t wait to try this Noelle! I used to never eat cauliflower because I wasn’t sure what to do with it. But ever since buying the frozen grilled cauliflower from Trader Joe’s I find myself loving it more. And you’re right, you can use so many different spice options. Thank you for the inspiration!
Noelle says
You are so welcome! Hope you love it! 🙂
★★★★★
Beth says
I’ve been wondering how to do this!!! Glad you shared!
★★★★★
Noelle says
Whohoo! Thanks Beth! 🙂
★★★★★
Carol@studiobotanica. says
Definitely one of my favourite ways to prepare cauliflower.
I will try your combination for sure. I have made it with
Italian seasonings and then added tomatoes with fresh basil, when serving cold. Also, love using the Indian blend ‘Garam Masala’ which comes out of the oven, highly aromatic!
One of these days, will remember to take a pic and share it!!
Mary Jo says
Thank you for posting this recipe! I am a big fan of you and listen to the paleo women podcast religiously. I just tried making this roasted califlower but the oven smoked so much that the smoke alarm came on 4 times! Did you have this problem while making this dish or do you happen to know how to prevent this from happening?
Thank you!
Noelle says
Mary Jo! YES! This almost happened to me the first time I did this. We had to shut the oven off quickly and switch pans. I put TOO MUCH coconut oil on the cauliflower, and it ended up sitting on the pan and smoking. I recommend rubbing the coconut oil on the cauliflower on a separate plate. Make sure that there isn’t so much that it drips on the pan. Also, turn on the oven fan as you start to roast it, and open a window if possible. The second time I made it, I had no problem! 🙂
Rachel says
I made this as a side for our Valentine’s day dinner yesterday. No complaints from my ordinarily cauliflower shy husband. I loved it too. Thanks for sharing 🙂
★★★★
Noelle says
Awesome to hear! It is a totally different different take on cauliflower. The crisp texture is a game changer.
★★★★★
Coree Jo says
I just ate the entire head of cauliflower by myself ????
Thanks babe!