Do you ever have those weeks where it feels like you go to sleep on Monday and the next thing you know, you’re waking up on Friday? Don’t get me wrong, I’m not complaining that the work week flew by. I just can’t believe how quickly it happened!
This week has definitely been one of transition: swapping the summer clothes in my closet for my fall and winter gear (#apartmentproblems); adding some of our favorite cold weather meals to our weekly dinner routine; and stocking the pantry with some winter favorites. “Ah, hello oatmeal, we meet again.”
It’s also been a time of transition for the Veg World. In Minnesota, the seasons change pretty quickly, so my deep dive into fall and winter recipes happens rather suddenly.
Which brings me to today’s post: How to Make a Whole Roasted Cauliflower, a warm vegetarian comfort food that’s just perfect for this time of year. Roasting an entire head of cauliflower is amazing for many reasons. My favorite part about the process is that it helps me avoid those pesky, crumbly cauliflower pieces that always fall all over my kitchen counter and floor when I’m chopping cauliflower into florets.
Here’s what you need to know about making whole roasted cauliflower:
- You can play around with the seasonings. I used olive oil, garlic, fresh lemon zest, and oregano in the version in this post, but I’ve seen it done with countless spice combinations (curry, dijon mustard, parsley, etc.)
- The size of the cauliflower will determine the cooking time. This is not a fast recipe by any means, but it’s worth it to get the cauliflower so tender on the inside and crispy on the outside. Smaller heads take less time to cook; larger ones take longer. You can amend cooking time depending on how crispy/tender you want the final product to be.
- Once you go whole roasted, you never go back. Warning: you may not want to prepare cauliflower in any other way after this. It’s tender, flavorful and oh so delicious.
Whole roasted cauliflower is a great vegetarian main dish. You can even serve it with the same accoutrements that typically go with a roasted chicken, turkey, or ham. It’s a fun and pretty way to spice up your dinner table or holiday menu.
If you make it, be sure to let me know in the comments below or on Instagram, Facebook or Twitter with #TheVegetableDietitian.
Whole Roasted Cauliflower
Ingredients
- 1 medium head cauliflower
- 1/4 cup extra virgin olive oil
- 3 cloves garlic - pressed or minced
- 3 tbsp fresh oregano - chopped
- 2 tbsp lemon zest - grated
- 1/4 tsp sea salt
- Black pepper - to taste
Instructions
- Preheat the oven to 400 degrees F. Prepare the cauliflower by carefully cutting off the bottom stalk and leaves without removing the entire core.
- In a small mixing bowl, combine the olive oil, garlic, oregano, lemon zest and sea salt.
- Flip the head of cauliflower upside down and pour 1/2 of the mixture into its nooks and crannies so that the sauce can evenly permeate the head. Turn it right-side up and place in a cast iron skillet or oven-safe dish. Brush the remaining olive oil mixture on top of the cauliflower. Sprinkle with a little extra sea salt and black pepper to taste.
- Roast in the oven for 45 to 55 minutes or until the cauliflower is golden brown and at your desired level of crispiness and tenderness. Remove, let cool for 5 minutes, then slice into thick wedges to enjoy!
Notes
Nutrition
Pin this Whole Roasted Cauliflower now to make later!
Happy Friday!
Lizzie
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