Whole Roasted Cauliflower ~
Lightly crisp on the outside and tender on the inside, this show-stopper is suitable for the holiday table yet easy enough for every day! Serve as a side or main dish for your vegan Thanksgiving dinner.
Baked Whole Cauliflower Recipe
Why have I never roasted a whole cauliflower before?! I’m late to the party, I know. I suppose I thought the process was more complicated. Turns out, roasting a cauliflower whole is quite simple and one of the easiest dishes ever.
I like this recipe because it’s flavorful with a gorgeous presentation and surprisingly easy to make. It’s also healthy, low-carb, and budget-friendly!
Ingredients for Whole Roasted Cauliflower
You will need:
- 1 whole head of cauliflower, approximately 2 1/2 pounds, trimmed
- 1/4 cup olive oil
- 4 tablespoons coarse ground Dijon mustard, divided
- 1/2 teaspoon salt
- 1/8 teaspoon ground black pepper
- 1/4 cup parsley, chopped
- 2 tablespoons vegan Parmesan cheese, shredded
How to Make Whole Roasted Cauliflower
STEP ONE: Set an oven rack on the bottom level of the oven. Preheat the oven to 450°F. Line a roasting pan with foil. Stand cauliflower on the roasting pan, trimming the stem as needed so that it is level with the pan and the cauliflower will not tip over.
STEP TWO: Whisk together the olive oil, 3 tablespoons Dijon mustard, salt, and pepper. Brush the entire outside, and inside crevices that can be reached, of the cauliflower.
STEP THREE: Roast for 45 minutes, or until lightly charred and tender; a long skewer inserted in the center of the cauliflower should pass through easily.
STEP FOUR: While the cauliflower is resting, combine the parsley, Parmesan cheese, and the remaining 1 tablespoon Dijon mustard. Carefully but firmly press the parsley mixture onto the cauliflower.
STEP FIVE: Cut into wedges and serve hot.
More Cauliflower Recipes You’ll Love!
- Easy Cauliflower Steaks
- Cheesy Cauliflower Soup
- Vegan Cauliflower Stuffing
- Mashed Cauliflower Casserole
- Cauliflower Piccata
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Whole Roasted Cauliflower
Ingredients
- 1 whole head of cauliflower approximately 2 1/2 pounds, trimmed
- 1/4 cup olive oil
- 4 tablespoons coarse ground Dijon mustard divided
- 1/2 teaspoon salt
- 1/8 teaspoon ground black pepper
- 1/4 cup parsley chopped
- 2 tablespoons vegan Parmesan cheese shredded
Instructions
- Set an oven rack on the bottom level of the oven. Preheat the oven to 450°F. Line a roasting pan with foil. Stand cauliflower on the roasting pan, trimming the stem as needed so that it is level with the pan and the cauliflower will not tip over.
- Whisk together the olive oil, 3 tablespoons Dijon mustard, salt, and pepper. Brush the entire outside, and inside crevices that can be reached, of the cauliflower.
- Roast for 45 minutes, or until lightly charred and tender; a long skewer inserted in the center of the cauliflower should pass through easily.
- While the cauliflower is resting, combine the parsley, Parmesan cheese, and the remaining 1 tablespoon Dijon mustard. Carefully but firmly press the parsley mixture onto the cauliflower.
- Cut into wedges and serve hot.
Rachel
This roasted cauliflower is not only beautiful, but delicious too! Love all the flavors in it!
Tavo
I love making roasted cauliflower but had never tried adding parsley, and it was a total game-changer. It added an unexpected herby twisted that I found extra yummy!