Have you ever thought about whole roasted cauliflower? It’s such a nice change from mashed cauliflower.
Scroll below to watch the quick cooking video.
Whole Roasted Cauliflower
An easy recipe for whole roasted cauliflower with butter, garlic and mustard. With minimal preparation, this has to be an incredibly simple addition to your Sunday roast.
NEW cooking video just added. How to make whole roasted cauliflower with butter and herbs.Cauliflower is such a versatile and nutritious vegetable. It can be used in so many ways instead of high carb side dishes when going low carb. Try these other cauliflower recipes ::
Now watch the quick cooking video, to learn how easy it is rio make a whole roasted cauliflower. You can vary the herbs, spices and flavourings. What would you use? Leave a comment below.
Whole Roasted Cauliflower
Ingredients
- 1 head cauliflower
- 110 g butter melted
- 1/4 tsp mustard powder
- 1 clove garlic crushed
- 1 tbsp lemon zest
- 1 tbsp dried parsley
Instructions
- Remove all the leaves and the bottom of the stem from the cauliflower so it will sit level in the baking dish.
- Cut a deep cross into the stem so it cooks evenly.
- Mix the melted butter with the herbs, garlic and mustard.
- Place the prepared cauliflower in a baking dish and brush over the herb butter mixture.
- Place in the oven to roast at 180C/350F and brush occasionally with the herbed butter as it cooks.
- Test the centre with a knife or skewer to make sure it is cooked in the centre.
Want to start low-carb FAST?
Subscribe to my FREE newsletter service and get instant access to the FREE Low-Carb FAQ & Diet Sheet as a subscriber bonus. You also receive secret discount codes for subscribers only.
You also are agreeing to our Privacy Policy
Maria says
So true Carol. I’m cooking the whole head of cauliflower from now on. Can’t wait to try it.
Christina says
I love roasting cauliflower whole. I wrap the cauli, leaves & all, in foil, place on a tray & bake. Once cooked, I serve straight from the tray drizzled with a little olive oil & seasoned with salt & pepper. Pretty plain, but tasty. I can’t wait to try your version!
djnikkik says
This is a recipe that everyone needs to try, it tastes absolutely HEAVENLY! I’ve had roasted cauliflower before, but cut into florets and only with a little olive oil and garlic added. Your method of whole roasting is genius and your herb butter is AMAZING! Given the minimal ingredients and the ease of making it, I can’t believe how beautiful this tastes with the herb butter, thank you for a great recipe 🙂
Libby www.ditchthecarbs.com says
Thank you, what a lovely review.
Judy says
We are going to put it in the kettle roaster. So looking forward to it! My husband isn’t LCHF but he was the one who wanted to try it!
Hélène says
Also I rly like cauliflower roasted as florettes with sliced onions (and maybe broccoli). Drizzle olive oil over and then salt & pepper to taste. Stir every so often till browned. Just a change of pace for those looking for more ideas.
Hélène says
I made a roasted cauliflower today (with a tahini dip smeared all over it). I did it at 400F for an hour. It still wasnt rly done. Next time I will cut it in half and put it flat side down on a buttered or oiled pan to roast it. If ur interested here’s the dip recipe:
1/2c tahini
1-2cl garlic, minced
1/4-1/2tsp cumin
1/2tsp salt (my tahini was unsalted)
pepper to taste
1/2 large lemon, zest and juice
some olive oil to thin it — optional, I didnt use it but next time I will
It tasted incredibly like hummus! YAY a hummus substitute (i miss beans and bean dips lol)
Libby www.ditchthecarbs.com says
That sound delicious and thank you for posting your recipe Helene. 🙂
Nan says
At what temperature do you roast this? Thanks
Libby www.ditchthecarbs.com says
180C (350F)
Connie Clausen says
You don’t say what temp to bake the whole cauliflower.
carol says
Thank you for this recipe. Now I have an easy way to use our head of cauliflower.