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Easy Whole Roasted Cauliflower Recipe

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Whole roasted cauliflower is an easy, elegant side dish that goes with anything.

This roasted whole cauliflower recipe is brushed with seasoned butter and oven-roasted under a crispy parmesan cheese coating.

plated whole roasted cauliflower with lemon slices, parmesan, and parsley in the background

Flavor: Savory seasonings and a cheesy crust give this whole roasted cauliflower recipe a flavor upgrade.
Skill Level: The oven does all the work in this recipe. Make it do double duty alongside chicken or a meatloaf.
Recommended Tools: A Dutch oven is perfect for roasting a whole cauliflower. Check for doneness by inserting a cake tester or metal skewer into the center before adding cheese in Step 5.

ingredients with labels to make whole roasted cauliflower

Ingredient Tips for Roasted Cauliflower

Cauliflower: Look for whole heads that are fresh, firm, and free of blemishes. This recipe uses a 2 lb head. If you use a larger head, be sure to adjust the baking time.
Butter Spread: Real butter always tastes best. Be sure the seasoned butter is melted so it gets into every nook and cranny of the cauliflower.
Seasonings: Garlic, lemon zest, salt, and pepper are all it takes to make this recipe taste great, but chopped fresh herbs can be added too.

brushing a head of cauliflower with garlic butter to make whole roasted cauliflower

whole roasted cauliflower in a Dutch oven topped with uncooked parmesan

Favorite Variations

For meal prep, double up on the buttery rub and bake the cauliflower with other root veggies like baby potatoes, carrots, turnips, or onions in the same Dutch oven.
Feel free to substitute extra virgin olive oil for the butter, or drizzle some fresh lemon juice.
Start with the basic garlic butter in this recipe, or season to match the menu. Go for a zesty Cajun or a spicy taco seasoning.

Try Serving With These Side Sauces…

closeup of whole roasted cauliflower serving on a plate with a fork

Storing Roasted Cauliflower

Keep leftovers in an airtight container in the fridge for up to 4 days. Wrap in plastic wrap and transfer to a zippered bag to freeze for up to one month.
Cut leftover cauliflower into small pieces and serve under chicken curry or a stir fry.

More Crowd-Pleasing Cauliflower Dishes

Did you love this Whole Roasted Cauliflower? Leave us a comment and rating below.

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plated whole roasted cauliflower with lemon slices, parmesan, and parsley in the background

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Whole Roasted Cauliflower

This recipe features a whole head of cauliflower brushed with homemade garlic butter and baked until tender.

Prep Time 15 minutes

Cook Time 1 hour

Total Time 1 hour 15 minutes

▢ 1 head cauliflower 2 pounds
▢ ¼ cup melted butter
▢ 1 clove garlic minced
▢ 1 teaspoon lemon zest
▢ ¼ teaspoon salt
▢ ¼ teaspoon black pepper
▢ 2 tablespoons chopped fresh parsley
▢ 2 tablespoons shredded Parmesan cheese

Preheat oven to 400°F.
Trim leaves from the base of the cauliflower.
Combine butter, garlic, lemon zest, salt, and pepper. Brush mixture over the entire cauliflower head.
Place cauliflower in a large Dutch oven*, cover, and bake for 40 minutes or until tender.
Uncover, sprinkle on parmesan cheese and bake for 10-15 minutes more, until the cheese is browned and crispy. Garnish with parsley, if desired.

Optional: For softer cauliflower, add 2 tablespoons of broth or water to the bottom of the pan.

*If you don’t have a Dutch oven, this can be baked in a dish and covered with foil.

Test for doneness with a metal skewer.

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Appetizer, Side Dish

Cuisine American

© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.

closeup of whole roasted cauliflower cut into bites, with writing

whole roasted cauliflower on a platter with lemon slices, with writing

a piece of whole roasted cauliflower on a plate with a fork, with writing

pieces of cut up whole roasted cauliflower on a plate with writing.

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About the author

Holly Nilsson is the creator of Spend With Pennies, where she creates easy, comforting recipes made for real life. With a passion for nostalgic flavors and simplified techniques, Holly helps busy home cooks create delicious meals that always work. She is also the author of “Everyday Comfort,” which promises to inspire even more hearty, home-cooked meals.
See more posts by Holly