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

Ingredients/Variations

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
4.78 from 27 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

Equipment

Ingredients  

  • 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

Instructions 

  • 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.

Notes

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.
4.78 from 27 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

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Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!
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Comments

  1. I have never roasted cauliflower so I thought I would try this recipe even tho my husband does not like garlic.
    While it was baking he said, “that smells really good”!
    After he tried a slice I told him, “take the rest to your sister’s so they can try it” and he replied, “no! I want some more”!!
    I will be keeping this recipe!!5 stars

  2. HI Holly! I’m trying this tonight. After reading some of the comments I’ve decided to roast the cauliflower in my terra-cotta roaster in my oven instead of using foil. There was a comment that implied this was not a vegetarian friendly recipe. This is absolutely a vegetarian recipe (not vegan) being a vegetarian for over 30 years and cooking vegetarian meals daily I am excited to try your version. I am also going to try a vegan version for my vegan side. Substituting the butter with Olive oil and the parmesan with nutritional yeast. I’ll let you know how it turns out. 
    Happy Cooking!!!5 stars

  3. i tryed this today and the cooking time was way off it took 90 mins to cook covered and at 60 mins i had to cut it up a bit for it to finish cooking ..but i did like it alot thanks for the share

    1. I had the same experience—wound up increasing the oven temp, and still had to zap it in the microwave before returning to the oven with the cheese. I won’t be trying this one again.2 stars

  4. I just made this and it’s  just sooooo delicious! It was tender, flavorful, and I loved the zip from the lemon zest! I’ll be making this again many times! 

  5. Sadly this was an epic failure. 45 minutes yielded a still completely hard head of cauliflower. Additional cooking time did not help. Even though there was lots of flavour in the melted butter, there was absolutely no flavour in the cauliflower itself. 

    1. How disappointing! Did you cover it with foil? Cauliflower should most certainly cook within the time/temperature in the recipe!

  6. Cooking this tonight and very much looking forward to it! Although please check with your veggie friends before serving them this dish as Parmesan is not vegetarian!

    1. I have been a vegetarian for over 30 years and Vegetarians do eat dairy and cheese (I eat cheese w/o rennet). This recipe is Vegetarian friendly. I have many vegan friends I cook with. Vegans consume absolutely No dairy or cheeses. So, if one is cooking for vegan friends you could easily substitute the butter with olive oil and omit the cheese or you could substitute parmesan with nutritional yeast. I just wanted to clear that up because sometimes people are confused about vegetarians via Vegans and what we eat. 
      Happy Cooking!!!

  7. Your version on this recipe looks amazing! I’ve seen a lot of slow cooker and roasted cauliflower recipes here lately and no one’s looks as appealing as yours! I’ve just printed this recipe and I’m going to make it this week! This will go with so many main dishes!!!5 stars

  8. Oh yeah I can see how your roasted cauliflower would go great with pork tenderloin. In fact I would serve it too with sausages and maybe some mash potato at the side or sauerkraut and dumplings. =D Otherwise maybe salmon or or also prawns. I am all over your whole roasted cauliflower!!5 stars

  9. I’m obsessed with whole roasted cauliflower! This version sounds fabulous and my family would definitely love it! 

  10. I’ve been wanting to try roasting cauliflower whole for a while now. Yours looks fantastic! Love that it gets nice and caramelized on the outside but nice and tender inside. YUM!

  11. I don’t typically care for cauliflower, but between the garlic butter and the Parmesan, you just might convert me!

  12. This always makes such a great presentation at the dinner table. Roasted veggies are the best, and this cauliflower is no exception. My family would devour this in a minute.5 stars

  13. I LOVE whole roasting cauliflower. It’s one of my favorite ways to eat it. I can’t wait to try this version!