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This Whole Roasted Cauliflower recipe post is sponsored by Danish Creamery, although the content represents my own personal opinion and experience using the product.
Rich-buttery whole roasted cauliflower is the perfect side dish for any meal. This recipe is simple and only requires a few ingredients, yet it is packed with flavor. The key to making this dish is in the butter garlic crust. The crust not only adds flavor, but also helps to keep the cauliflower moist as it bakes. Once you’ve tried this recipe, you’ll never go back to plain old roasted cauliflower again.
If you’ve been looking for an easy, no-fuss way to make a head of cauliflower, this recipe is for you. This dish comes together quickly and can be on the table in an hour. The best part, the oven does all the work for you. All you have to do is sit back and enjoy the amazing aromas that will fill your kitchen.
why you’ll love this roasted cauliflower head
- Danish Creamery butter adds a rich, creamy flavor to the cauliflower. I can’t think of a more perfect way to enjoy a head of cauliflower. Not only does the butter add rich-flavor, but it also coats the cauliflower, helping to keep it moist as it bakes. It also makes it as smooth as butter to slice into.
- Looks beautiful on the dinner table. This roasted cauliflower head looks amazing when served. It makes a great presentation for any meal.
- It’s gluten-free, grain-free, and low carb. This recipe is perfect for those on a gluten-free or grain-free diet. It’s also low carb and keto-friendly.
Ingredients to make whole roasted cauliflower
- Cauliflower: The larger the head of cauliflower, the longer it will take to cook. I used a two-pound head of cauliflower for this recipe. When picking out a head of cauliflower, look for one that is white and free of blemishes.
- Butter: The butter is such a crucial ingredient in this whole roasted cauliflower recipe because it’s what allows it to roast perfectly while adding a rich flavor. I use my favorite butter – Danish Creamery sea salted premium butter. I mix the softened butter with garlic and spices and rub it over the cauliflower before baking it in the oven. This butter is made from a high-quality cream from pasture-raised cows with a touch of sea salt. You’ll be able to taste that richness once that butter melts, and you use it to baste the cauliflower!
- Garlic: I use two garlic cloves in this recipe, but you can adjust the amount to your taste. I find that two cloves give the perfect garlic flavor without being overpowering.
- Spices: I use a combination of paprika and salt to season the cauliflower. You can adjust the spices to your liking.
- Parmesan cheese: I like to top my roasted cauliflower with freshly grated parmesan cheese and chopped chives for garnish. You can also use shredded cheese if that’s what you have on hand.
How to make whole roasted cauliflower
When it comes to sides, roasted cauliflower is one of my go-to recipes. It’s hands-off and only requires a few minutes of prep.
Mix Butter and spices
- In a small bowl, combine the softened Danish Creamery butter, minced garlic, salt, and paprika.
- Mix all the ingredients together until the compound butter is formed.
cook cauliflower with butter compound
- Set the cauliflower head inside an oven-safe skillet or baking pan with sides at least two inches high.
- Rub the seasoned butter on the cauliflower.
- Make sure you spread it evenly over the top and sides of the cauliflower head.
- Bake until tender in the center.
- Sprinkle the parmesan cheese and chopped chives on top.
- Return the cauliflower to the oven, and roast until golden brown.
Tips for roasting a whole cauliflower
- Make sure to soften the butter and not melt it. Softened butter is butter at room temperature that should be bendable. However, the butter should not squish apart in your hands, nor should it be greasy and oily. If you want to learn how to properly soften butter, check out the underlined link for a great tutorial.
- Use your hands to rub the butter mixture. I find it easier to rub the butter using my hands than using a brush since the butter is softened but not melted. This allows you to get the butter on the entire surface of the cauliflower easily.
- Broil it. If you want to crisp and even lightly char the top of your cauliflower, put it under the broiler for 1-2 minutes at the very end of the baking time. Watch it closely, though—each broiler is different, and you don’t want to seriously burn it!
- Use a cake tester to check the center of your cauliflower for tenderness. If your cauliflower is cooked through, the tester should be able to pierce down through the stem without resistance. You can use a knife as well, but it may leave a not-so-pretty gash in the top center of your cauliflower!
popular substitutions & additions
- Switch the spices. You can use whatever spices you like or have on hand. Some other great options are Italian seasoning, curry powder, cumin, and chili powder.
- Add some heat. If you want a little bit of heat in your roasted cauliflower, add a pinch or two of red pepper flakes to the spice mixture. You can also top it with jalapeños or Sriracha after it comes out of the oven.
- Make it cheesy. If you want to make this recipe extra cheesy, you can add ½ cup of shredded cheese to the butter mixture. I like to use mozzarella or cheddar, but feel free to use your favorite! You can also top it with crumbled feta or goat cheese after it comes out of the oven.
what to serve with roasted cauliflower
- Cast Iron Skillet Steak
- Pomegranate Roasted Chicken Thighs
- Oven Baked Cod
- Baked Lamb Chops
- Oven Baked Chicken Breast
how to store & reheat an oven-roasted cauliflower
If you manage to save any leftovers (I doubt it!), you can store them in an airtight container in the fridge.
When you’re ready to reheat, simply pop them in the oven at 350°F until warmed through. I do not recommend reheating this cauliflower in the microwave as it will make it soggy.
How long will cauliflower last in the fridge?
This roasted cauliflower will last in the fridge for up to four days.
Can I freeze baked cauliflower?
I don’t recommend freezing cauliflower that has been cooked. Due to the high water content, it will likely become mushy when thawed. If you want to freeze cauliflower, I recommend doing so before cooking it.
Frequently asked questions
Yes! You can use cauliflower florets in this recipe. Just be sure to reduce the cooking time since they will roast more quickly than a whole head of cauliflower.
Yes, you can! Just be sure to increase the cooking time since you will be roasting more cauliflower. I would recommend adding an additional 20-30 minutes to the total cook time.
Yes, cauliflower is a low-carbohydrate vegetable. One cup of cooked cauliflower contains only five grams of carbs.
This whole roasted cauliflower recipe is easy to make and only requires a few simple ingredients. The end result is a delicious, melt-in-your-mouth side dish that pairs well with just about anything. Give it a try the next time you’re looking for an easy and tasty vegetable side dish!
More cauliflower recipes:
- Cilantro Lime Cauliflower Rice
- Cauliflower Pizza Crust
- Roasted Cauliflower Au Gratin
- Cauliflower Potato Salad
- Mac and Cheese
- Tabbouleh Salad
- Cauliflower Alfredo
- Air Fryer Tater Tots
If you try this feel good Whole Roasted Cauliflower recipe or any other recipe on Feel Good Foodie, then don’t forget to rate the recipe and leave a comment below! It helps others who are thinking of making the recipe. We would love to hear about your experience making it. And if you snapped some shots, share it on Instagram so we can repost on Stories!
Whole Roasted Cauliflower
- 1 whole cauliflower head rinsed and patted dry
- ⅓ cup Danish Creamery Premium Butter softened
- 2 garlic cloves minced
- 1 teaspoon salt
- ¼ teaspoon paprika
- 2 tablespoons grated Parmesan cheese
- 1 tablespoon finely chopped chives plus more for serving
- Preheat the oven to 400°F.
- Using a sharp knife, trim off the bottom of the cauliflower stem. Set the cauliflower head inside an oven-safe skillet or baking pan with sides at least two inches high.
- In a small bowl, stir together the softened butter, minced garlic, salt, and paprika. Rub the seasoned butter over the top and sides of the cauliflower head. Cover the cauliflower loosely with foil and bake for 40-50 minutes, or until tender in the center.
- Remove the cauliflower from the oven and reduce the oven temperature to 375°F. Uncover the cauliflower and baste it with the melted butter from the baking pan or skillet. Sprinkle the parmesan cheese and chopped chives on top. Return the cauliflower to the oven, uncovered, and roast until golden brown, about 15 minutes longer, basting with the melted butter every five minutes. Sprinkle with more chives and serve.
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
Thank you so much!
absolutely delish one of my new favorites made twice already . loved that feeling when I took the cover off it roasted beautifully ♥️
That’s amazing! I agree!
I made this last night and it was so delicious. As always your recipes are always a five star. I look forward to receiving them.
That’s perfect! Thank you so much!
Hey Yumna ,
I did this recipe earlier today and it turns out soooo gooood❤️❤️❤️
That’s perfect! I’m so glad to hear it!
This recipe was delicious! And super easy! Plan to make it again but maybe with chili powder rather than paprika. Cooking is always about experimenting ~
Thank you so much! Love the sound of that. Let me know how it goes!
Delicious and very easy! I skipped the chives only because I didn’t have any but used everything else in the recipe. I will make this again for sure! Thanks for a great recipe!
Thank you so much! That’s perfect. You’re so welcome!