For anyone searching for a deliciously simple whole-roasted cauliflower recipe, this is the one!

This recipe takes a head of cauliflower and oven roasts it in garlic butter, lemon zest, and lots of tangy parmesan cheese!

a whole roasted cauliflower with a wedge cut out

Healthy Whole Cauliflower

  • Cauliflower has been the low-carb darling because there are so many ways to prepare it!
  • This whole roasted cauliflower is a great side dish that packs lots of flavor.
  • Healthy, filling, and delicious, this roasted whole cauliflower recipe is as striking on the plate as it is delicious to eat!
  • Cut into slices or wedges and serve as a hearty side dish. Top with pieces of crumbled bacon cooked in the oven.
ingredients to make garlic parmesan whole roasted cauliflower, including, lemon, cauliflower, butter, lemon, and parmesan cheese


Cauliflower – Choose a heavy head of fresh cauliflower surrounded by thick green leaves. Remove leaves and rinse any dirt or debris from the head. Pat dry before seasoning.

Butter – We love the flavor of butter (of course) and the way it browns but olive oil works too.

Seasoning – Season the whole head of cauliflower any way you like! I keep it relatively simple with just a bit of parmesan cheese and garlic powder but this recipe lends itself well to your favorite seasonings and spices.

How to Roast a Whole Cauliflower

  1. Trim away the leaves, wash the cauliflower and trim the stem with a sharp knife.
  2. Place it in a Dutch oven and brush it with the remaining ingredients.
  3. Cover and bake (the steam helps cook it) until tender.
  4. Sprinkle with parmesan cheese & broil until browned & crispy.

Side Sauces

a wedge of roasted cauliflower

How to Store Leftovers

  • Keep leftover cauliflower in a covered container in the refrigerator for up to 3 days.
  • Reheat by pan-frying slices, or mash or chop leftovers for soups, stews, or stir-fries.
  • Freeze portions wrapped tightly in plastic wrap and place them in a zippered bag for up to 1 month.

More Cauliflower Favorites

Did you love this Garlic Parmesan Whole Roasted Cauliflower? Leave us a rating & a comment below!

a whole roasted cauliflower with a wedge cut out
4.88 from 56 votes↑ Click stars to rate now!
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Garlic Parmesan Whole Roasted Cauliflower

An entire head of cauliflower is brushed with a simple homemade garlic butter and baked until tender.
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 6 servings


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  • 1 head cauliflower 1 ½ pounds
  • ¼ cup butter melted
  • 1 clove garlic minced
  • 1 teaspoon lemon zest
  • ¼ teaspoon salt
  • ¼ teaspoon ground black pepper
  • 2 tablespoons parsley chopped
  • 2 tablespoons parmesan cheese grated


  • Preheat oven to 375°F.
  • Trim leaves from cauliflower head. Place head in a dutch oven.
  • Combine butter, garlic, lemon zest, salt, and pepper. Brush mixture on top of cauliflower head.
  • Cover with foil (the steam helps cook it) and bake for 45-55 minutes or until cauliflower is tender.
  • Remove foil, sprinkle on parmesan cheese and broil 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.
4.88 from 56 votes

Nutrition Information

Calories: 80 | Carbohydrates: 1g | Protein: 1g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 21mg | Sodium: 197mg | Potassium: 60mg | Vitamin A: 360IU | Vitamin C: 11mg | Calcium: 28mg | Iron: 0.2mg

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

Course Side Dish
Cuisine American
slice of garlic parmesan whole roasted cauliflower on a plate with text
garlic parmesan whole roasted cauliflower with text
slice of garlic parmesan whole roasted cauliflower with text
slice of garlic parmesan whole roasted cauliflower and ingredients with text


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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.
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4.88 from 56 votes (44 ratings without comment)

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Recipe Rating


  1. It was good, could really taste the lemon zest, but could have used more salt/pepper, or something else to up the flavor. I didn’t have shredded parm but will try that next time, maybe that would have helped.4 stars

  2. I don’t usually comment on recipes I get, just jump to the recipe and see if I like it. Normally I rice it up and eat it raw, But I more or less used this recipe and it is AMAZING, thank you! Used garlic paste and grated lemon skin, that did it.

  3. Followed directions as written. Cauliflower was not cooked through after 30 minutes. I cooked it another 15 minutes. Finally had to finish broiling it and get it on the table as it was getting late for dinner. It was undercooked after 45 minutes. Not sure if it needed some liquid (water/stock) in the bottom of the pan or my cauliflower was too big and I should have cut it up in the pan before roasting? I probably could have cooked it for another half hour.2 stars

    1. Hi Tony, it is possible that your head of cauliflower was on the larger side. That would definitely result in it needing more time. But this recipe does call for it to be cooked 30 mins with tinfoil, and additional 15 without the foil, and then broiled at the end to finish off. So it does take close to an hour to fully cook.

  4. This is delicous. The seasoninings and especially the texture of the csauliflower (fully cooked, bur a little crispy)- yum!

    Mine did not brown well. First time to use this broiler, don’t believe it reached the right temper. It’s a keeper.5 stars

  5. The recipe says it takes 1 hour cooking time, but according to the instructions it says between 48-50 minutes. I just want to make sure that the instructions are correct: 30 minutes with foil, 15 minutes uncovered, and 3-5 minutes after the cheese is added. I have never made this before, but a lot of other recipes I’ve seen have a much longer cooking time. Thank you.