Maria
Get ready to elevate your cauliflower game with this Classic Whole Roasted Cauliflower recipe. With a flavorful blend of herbs and spices, this dish transforms a humble vegetable into a show-stopping centerpiece for any meal.
Why Make This Recipe
This recipe is a perfect choice for a vegetarian main course or a hearty side dish. Whole roasted cauliflower makes for a stunning presentation, and the flavors from the marinade create a deliciously tender and aromatic dish that will impress your family and guests.
How to Make Classic Whole Roasted Cauliflower
Ingredients:
- 1 large head of cauliflower
- 1/4 cup of olive oil
- 2 tablespoons of freshly squeezed lemon juice
- 4 cloves of garlic, minced
- 1 teaspoon of paprika
- 1/2 teaspoon of ground turmeric
- Salt and pepper, to taste
- Fresh parsley or cilantro, chopped for garnish
Directions:
- Preheat your oven to 400°F (200°C). Remove the leaves from the cauliflower and trim the stem so the cauliflower can sit flat, but be careful not to cut too close to the florets.
- In a small bowl, whisk together olive oil, lemon juice, minced garlic, paprika, and turmeric to create a marinade. Season it generously with salt and pepper.
- Place the cauliflower in a cast iron skillet or a baking dish and brush the entire surface with the marinade, using your hands or a brush to get into the nooks and crannies.
- Cover the cauliflower with foil and roast in the preheated oven for 30 minutes. Afterward, remove the foil, and continue roasting for an additional 20-30 minutes or until the surface is crispy and a deep golden brown.
- Once done, let the cauliflower rest for a few minutes. Then, sprinkle it with chopped parsley or cilantro for a fresh, herby contrast and serve.
How to Serve Classic Whole Roasted Cauliflower
Serve this dish hot as a main course or a side dish. It pairs well with a fresh salad, roasted vegetables, or as a complement to a protein of your choice.
How to Store Classic Whole Roasted Cauliflower
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven to maintain the crispy texture.
Tips to Make Classic Whole Roasted Cauliflower
- Ensure the cauliflower is well coated with the marinade to lock in flavor and moisture.
- Check the cauliflower periodically while roasting to avoid burning.
- Experiment with different herbs and spices to customize the flavor to your preference.
Variation
For a spicy kick, add a pinch of cayenne pepper or red pepper flakes to the marinade before roasting.
Classic Whole Roasted Cauliflower
Ingredients
Main Ingredients
- 1 large head cauliflower
- 1/4 cup olive oil
- 2 tablespoons freshly squeezed lemon juice
- 4 cloves garlic, minced
- 1 teaspoon paprika
- 1/2 teaspoon ground turmeric
- to taste Salt and pepper
- Fresh parsley or cilantro, chopped for garnish
Instructions
How to Make Classic Whole Roasted Cauliflower
- Preheat the oven to 400°F (200°C). Prepare the cauliflower by removing the leaves and trimming the stem.
- Whisk together olive oil, lemon juice, garlic, paprika, turmeric, salt, and pepper to make the marinade.
- Coat the cauliflower with the marinade in a baking dish and cover with foil. Roast for 30 minutes, then continue roasting uncovered until golden brown.
- Sprinkle with parsley or cilantro before serving.
