Whole Roasted Cauliflower

Whole Roasted Cauliflower

A delicious recipe for roasting an entire head of cauliflower. Tender, flavorful, and easy to make!
Course Main Course
Cuisine American
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 4 wedges
Calories 170kcal
Author Lizzie Streit, MS, RDN


  • 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


  • 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! 


Whole Roasted Cauliflower tastes great on top of a cooked whole grain or on the side of a meat roast (if preparing a non-vegetarian meal). 


Serving: 1wedge | Calories: 170kcal | Carbohydrates: 11g | Protein: 3g | Fat: 14g | Saturated Fat: 2g | Sodium: 190mg | Potassium: 486mg | Fiber: 5g | Sugar: 3g | Vitamin A: 64IU | Vitamin C: 74mg | Calcium: 100mg | Iron: 2mg