Whole Roasted Cauliflower
Updated Oct 16, 2025
Whole oven-roasted cauliflower in a garlic butter sauce roasted until tender in the middle an golden and crispy on the outside.
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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.
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Whole Roasted Cauliflower is so easy to make!
The first time I made a whole roasted cauliflower, I couldn’t believe how simple it was. You just rub it down with butter, roast it, and it comes out tender in the middle with crispy edges that taste amazing.
This whole roasted cauliflower recipe has become one of my go-to sides when I want something easy but still impressive. The garlic butter seeps into every crevice, and the sprinkle of Parmesan at the end is so good. I could honestly eat this as the main course with a big salad on the side.
Happy Cooking!
– Yumna
Whole Roasted Cauliflower Ingredients
- Cauliflower: Look for a large head of cauliflower (about 2 lbs) with as few blemishes as possible.
- Butter: I like to use Danish Creamery butter for this recipe (sea salted premium butter, made with cream from pasture-raised cows), but any salted butter will do.
- Garlic: I usually go for about two cloves of garlic for this recipe but feel free to adjust your garlic levels to taste.
- Seasoning: Paprika and salt are all I use to flavor this whole roasted cauliflower, but experiment with your seasoning however you like.
- Garnishes: I like to top my roasted cauliflower with freshly grated parmesan cheese and chopped chives, but you can also use shredded cheese if that’s what you have on hand.
How to Make Whole Roasted Cauliflower
Whole Roasted Cauliflower Recipe
Video
Ingredients
- 1 head cauliflower rinsed and patted dry
- ⅓ cup Danish Creamery salted butter softened
- 2 garlic cloves minced
- 1 teaspoon salt
- ¼ teaspoon paprika
- 2 tablespoons grated Parmesan cheese
- 1 tablespoon chives finely chopped, plus more for serving
Instructions
- 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.
Equipment
Notes
- My Top Tip: Make sure to soften your butter, but not melt it. You’re looking for room temperature butter that’s a little bendable, but it shouldn’t squish apart in your hands.
- Storage: Store any leftovers in the fridge in an airtight container for up to four days. When you’re ready to reheat, simply pop them in the oven at 350°F until warmed through. I don’t recommend reheating this cauliflower in the microwave (it will get soggy). Freezing not recommended.
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
Recipe Tips
- Make sure to soften your butter, but not melt it. You’re looking for room temperature butter that’s a little bendable, but it shouldn’t squish apart in your hands. Here are some more tips for properly softening butter.
- Use your hands to spread 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 your cauliflower for extra crunch. 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 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!
Serving Ideas
- Pair with protein. I love to serve this cauliflower as a veggie side with cast iron steak, oven baked cod, pomegranate roasted chicken thighs, or baked lamb chops.
- Make a grain bowl. When it’s cold outside, warm roasted cauliflower is a great topping for a grain bowl with rice, farro, of quinoa.
FAQs
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.
Comments
After an hour, our cauliflower (correct size) was barely tender and the ultimate result after 90 minutes was cauliflower that had a mild taste on the very outside and the rest was bland. My husband followed the recipe and is a good cook. Not sure how to explain why this came out so poorly.
Hi Wendy, did you cover the cauliflower loosely with foil for the first 40-50 minutes when you cooked at 400ºF? It takes at least 45 minutes to an hour and 15 minutes to roast a whole head of cauliflower in the oven between 400ºF and 450ºF, so 90 minutes isn’t that outrageous if your oven doesn’t run as hot. Maybe it needed a higher temperature?
Made this last night after realizing that I wanted something more than cutting it up and steaming, my usual go-to for broccoli and cauliflower. I may have not followed this recipe 100%, as I tend to do, but got the gist of it. It turned out to be excellent, flavorful and delicious and I will be making it again. Maybe even for company next time!
Yay!! So glad you liked it, Robert! Thank you!!
Made tonight for dinner…it was great! I have made before and have never been disappointed. Love this recipe.
Amazing! Thanks so much, Bryan! Glad you love this one!!
Have made this twice turned out great every time.
Aww, I’m so glad!! Thank you, Alan!
Delicious and it came out absolutely perfect. I didn’t have chives so instead of doing garlic and chives I did a shallot.
Yum, love that! Shallots are a great substitute. So happy you liked the recipe, Michele! Thanks!!
Great stuff! Super easy to make and was delicious. Even turned some cauliflower skeptics…
That’s so awesome to hear! Thank you so much for taking the time to leave a review!
Absolutely the best!!!!!
Yay, I’m so happy you enjoyed the recipe!!
Delicious and straightforward recipe
Thank you, Sarah! So happy you liked it!!
Foolproof recipe and delicious… Exactly what I was looking for!
So happy you enjoyed this one!
This is the best cauliflower I’ve ever had! I used green onions instead of chives and smoked paprika. DELISH! Wish I could upload the pic.
Sounds amazing, so happy you enjoyed the recipe!
So good
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!