Description
This Whole Roasted Cauliflower recipe offers a deliciously tender and flavorful vegetable centerpiece perfect for a satisfying vegetarian meal. Roasting the cauliflower with a garlic butter and herb mixture enhances its natural sweetness, while steaming it initially ensures perfectly cooked softness. Garnished with fresh parsley and finished with pan juices, this recipe is simple, elegant, and sure to impress.
Ingredients
Scale
Cauliflower
- 1 head cauliflower (about 2 lbs., trimmed)
Garlic Butter Mixture
- 2 tablespoons butter (softened)
- 2 tablespoons extra virgin olive oil
- 3 cloves garlic (minced)
- 1 teaspoon Italian seasoning
- 1 teaspoon salt, or to taste
- ½ teaspoon paprika
- ½ teaspoon freshly ground black pepper
Other
- ¼ cup water
- Fresh parsley (chopped, for garnish)
Instructions
- Preheat and Prepare Cauliflower: Preheat your oven to 400°F (204°C). Rinse the cauliflower thoroughly and pat it completely dry. Trim the stem at the base carefully so the cauliflower can sit flat in the pan without the florets falling apart.
- Make Garlic Butter Mixture: In a small bowl, combine softened butter, extra virgin olive oil, minced garlic, Italian seasoning, salt, paprika, and freshly ground black pepper. Mix until well combined to create a flavorful garlic butter spread.
- Apply Mixture to Cauliflower: Place the cauliflower in a skillet or baking dish. Rub the garlic butter mixture generously over the entire cauliflower, massaging it into all the nooks and crevices using your hands or a brush to ensure even coverage.
- Add Water and Steam: Pour ¼ cup of water into the bottom of the pan around the cauliflower. Cover the baking dish tightly with aluminum foil. Roast in the oven for 35 minutes to steam the cauliflower tender while retaining moisture.
- Uncover and Roast to Brown: Carefully remove the aluminum foil, being cautious of hot steam. Return the dish to the oven, uncovered, and roast for an additional 15-25 minutes until the cauliflower turns golden brown and a knife inserted into the core slides in easily with little resistance.
- Rest and Serve: Remove the roasted cauliflower from the oven and let it rest for 5 minutes. Sprinkle chopped fresh parsley over the top. Carve into wedges and serve, making sure to spoon any remaining flavorful pan juices over the cauliflower for extra moisture and taste.
Notes
- Be careful not to cut the stem too much to keep the cauliflower intact while roasting.
- Adjust salt and seasoning according to your taste preferences.
- The initial steaming step helps cook the cauliflower thoroughly before browning.
- Use a skillet or a baking dish that can accommodate the whole head of cauliflower comfortably.
- Allow the cauliflower to rest before carving to let the juices redistribute for better flavor.
