Whole Roasted Cauliflower The Perfect Centerpiece Recipe

It’s one of the best ways to enhance the flavor of the cauliflower as it gets browned and flavorful outside while maintaining a succulent, juicy inside. Dietary Note: this recipe is suitable for a vegetarian, vegan, and gluten-free diet.Don’t have time to read the full blog post? JUMP TO RECIPE HERE!

What is Whole Roasted Cauliflower?

Whole roasted cauliflower video

Ingredients & Substitutions for Whole Roasted Cauliflower

How to Make Whole Roasted Cauliflower

Serving Suggestions

Variations

Whole Roasted Cauliflower with Harissa

Storage & Make Ahead

More Cauliflower Recipes

Even More Recipes With Cauliflower

It’s easier to make than roasted cauliflower and air fryer cauliflower florets, as there’s no chopping involved. You can prepare it with minimal effort in about 45 minutes tops. Boil it for 10 minutes in salted water first, then season it with olive oil and salt, and roast for 30 minutes. This creates the perfect balance between a succulent, juicy core and a flavor-packed, perfectly crisp, and brown exterior. Also, as the whole cauliflower roasts, you can prepare sauces and toppings to go with it! Cauliflower has a mild and slightly nutty flavor that goes well with most world cuisines. From Indian cauliflower curry, Navratan korma, and aloo gobi to American broccoli cauliflower salad, cauliflower Alfredo sauce, and Italian cauliflower pasta. However, for this roasted whole cauliflower recipe, we recommend Mediterranean and Middle-Eastern ingredients and flavors like those we use in our Moroccan chickpea stew, roasted cauliflower soup, and roasted cauliflower salad. For example, you’ll love it on a bed of creamy-dreamy yogurt tahini sauce, topped with herby chermoula sauce and served with warm pita bread.

Cauliflower

Pick a firm, fresh, medium, or large whole head of cauliflower. You can use white cauliflower, green cauliflower, orange cauliflower, or purple cauliflower.

Extra Virgin Olive Oil

We recommend extra virgin olive oil because it’s the least processed and the most flavorful oil to cook with. Despite popular belief, EVOO is excellent to cook with thanks to its high polyphenol content, which makes it stable at high temperatures. It also perfectly matches the flavor of cauliflower. Substitute avocado oil or regular olive oil for extra virgin olive oil.

Salt and pepper

We recommend sea salt or kosher salt. Black pepper is optional.

Serves well with

Chermoula sauce with garlic and fresh herbs. Yogurt tahini sauce Pomegranate seeds Freshly squeezed lemon juice Warm pita bread

Trim the leaves and bottom part of the stem off, ensuring the florets don’t separate from the core. Rinse, then boil the cauliflower for 10 minutes in a large pot with plenty of salted boiling water. In the meantime, preheat the oven to 400°F or 200°C. After 10 minutes, drain the cauliflower and put it on a baking tray. Season it with extra virgin olive oil all over and a generous pinch of salt to cover all sides. Tip: Use a small square or rectangular baking pan, a baking sheet with rimmed edges, a cast iron skillet, and even a Dutch oven. Roast for 30 minutes at 400°F or 200°C. The cauliflower should be tender to the core and slightly charred outside. You can check core tenderness by inserting a skewer into the center. We recommend serving it with the following:

CHERMOULA SAUCE: a Moroccan herby condiment with garlic, red chili, cumin, salt, cilantro, parsley, lemon juice, and olive oil blended or pounded into a drinkable sauce. Substitute chimichurri, Italian salsa verde, or cilantro lime dressing. YOGURT TAHINI SAUCE: a creamy and refreshing Middle-Eastern condiment with Greek-style yogurt, tahini, lemon juice, garlic, cumin, salt, pepper, and water. Substitute tzatziki sauce, tahini sauce, or a classic hummus. PITA BREAD. Substitute with focaccia, naan, roti, or piadina.

Spread the Yogurt-Tahini Sauce on a plate and arrange the cauliflower on top. Drizzle with chermoula sauce on top and between the crevices. Sprinkle with a tablespoon or two of pomegranate seeds or pistachios, cut it in half or quarters, and enjoy it with warm pita bread.

Recipes that go well with roasted cauliflower

Alternatively, you can serve whole roasted cauliflower as a colorful Middle-Eastern appetizer and dinner (mezze) with other small dishes such as:

Baba ganoush (eggplant salad): creamy, smokey, and perfectly smooth eggplant dip. Creamy chickpea hummus or roasted red pepper hummus. Zaalouk or Moroccan eggplant salad: a pan-fried tomato and eggplant mix with North African flavors. The best avocado spread with tahini, a velvety smooth dip and spread idea. It’s incredibly delicious, and you’ll love it. Muhammara: roasted bell pepper, tomato, and walnuts combine in a creamy dip. Lentil Tabbouleh salad is a modern take on a classic tomato and parsley salad. Shirazi salad with finely chopped parsley, tomato, and onion. Greek Tzatziki sauce with garlic, mint, and yogurt.

Baba Ganoush Recipe

Muhammara

Lentil Tabbouleh

Avocado Spread

As it boils, prepare the seasoning by whisking together 2 tablespoons harissa sauce, 2 tablespoons extra virgin olive oil, 1 tablespoon water, 1 teaspoon salt, ½ teaspoon ground cumin, ¼ teaspoon black pepper. Drain the cauliflower and arrange it on a baking tray lined with parchment paper. Place it upside down and fill it with half the harissa seasoning. Turn it over and brush it with the remaining seasoning. Roast at 400°F or 200°C for 15 minutes, then baste it with its liquid and roast for another 15 minutes, or until fork-tender and slightly charred on top. Drizzle with chermoula or chimichurri. Serve with tahini sauce or yogurt tahini sauce and warm pita bread. With this technique, there is no need to cover the cauliflower with foil.It also makes the cauliflower more succulent and juicy as it bakes faster. You can prep the sauces a day in advance and keep them in an airtight container in the fridge. Refrigerator: keep the leftover cauliflower and the sauces in airtight containers for up to 3 days. Freezer: whole roasted cauliflower is not a freezer-friendly recipe. Reheat: warm whole roasted cauliflower in the microwave for a few minutes. You can also reheat it in the air fryer at 350°F or 180°C for 8 to 10 minutes or in a preheated oven at 400°F or 200°C for 10-15 minutes. Alternatively, take it from the fridge 15 minutes before serving and have it at room temperature.

Moroccan chickpea stew Navratan korma Cauliflower rice Mediterranean cauliflower lentil salad Vegetable soup Cauliflower mashed potatoes Broccoli cauliflower salad Cauliflower mac and cheese Roasted broccoli and cauliflower