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GET IT NOWI’m Obsessed With The Crust On This Whole Roasted Cauliflower
Did you know that you can roast a whole cauliflower head without cutting it apart? I love roasted cauliflower florets, but this whole roasted cauliflower feels truly special in a way that florets can’t match. Here’s why:
- It looks impressive, as a main dish or a side – This dish looks special enough to be be a vegetarian main, but personally I often serve it as a side.
- Tender inside with a golden garlic parmesan crust – I usually prefer to roast veggies in smaller pieces for all the caramelized edges, but what roasted whole cauliflower lacks in that department, it makes up for in flavor and texture contrast! The herby garlic parmesan sauce is totally irresistible. And if you’ve made and liked my roasted broccoli and cauliflower, the crust here is similar.
- Quick and easy – A.k.a. the kind of recipe I love making. The prep takes just 10 minutes, with almost no chopping, and no watching it as it cooks! Whole baked cauliflower makes a stunning addition to a special dinner (like Christmas or Thanksgiving), but simple enough to enjoy any night of the week.
In other words, this whole roasted cauliflower recipe can pretty much do it all. Make it with me!
Ingredient & Substitutions
Here I explain the best ingredients for my baked full cauliflower recipe, what each one does, and substitution options. For measurements, see the recipe card.
- Cauliflower – I based the amounts of the other ingredients on a medium whole head of cauliflower. If yours is large, I recommend increasing the amounts of the oil, cheese, and seasonings by 1.5X, and you’ll need to bake it for longer.
- Grated Parmesan Cheese – It crisps up on the whole roasted cauliflower, almost like breadcrumbs. You can try other cheeses, but only parmesan gets this amazing texture. Feel free to mix in some actual breadcrumbs — I’ve done this with gluten-free panko.
- Garlic – I chose crushed garlic rather than minced because it doesn’t burn as easily. You can substitute 1/2 teaspoon garlic powder, but fresh tastes best here.
- Seasonings – I used dried basil, parsley, thyme, sea salt, and black pepper. You can use an equivalent amount of Italian seasoning instead of individual herbs to save time. If you have fresh herbs instead of dried, just triple the amount, as they’re less concentrated.
- Olive Oil – Ghee or avocado oil works, too. I don’t recommend butter here, which will burn.
How To Roast A Whole Cauliflower Head
I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.
- Prep the cauliflower. Roasting a head of cauliflower whole requires removing the core while leaving the head intact. To do this, remove the outer leaves, then cut off the bottom and remove some of the core, so that it’s flat. My picture below shows what it should look like when done.
- Make the sauce. In a small bowl, stir together the olive oil, garlic, parmesan, herbs, salt, and pepper.
- Season the cauliflower. Place the cauliflower head upside down (core side up) in a Dutch oven (this one is the perfect size). Drizzle half of the sauce over it and let it drip down the core. Turn the cauliflower over and drizzle with the remaining sauce. Use a basting brush to spread it all over.
- Cover and roast in the oven. It’s done when it’s fork tender — I just pierce the roasted cauliflower head with a knife or fork to check.
- Brown the outside. Sprinkle more parmesan cheese on top, then place under the broiler until the cheese is browned. I like to garnish my whole roasted cauliflower with fresh parsley, or sometimes even extra parm.
My Recipe Tips
- Be careful not to cut too far when cutting away the core. You want to remove the woody center, but removing too much can make your whole baked cauliflower fall apart.
- Ensure that the entire head of cauliflower gets coated in sauce. You can use a spoon to help distribute it evenly, but I prefer a silicone brush like this.
- Do you have to use a Dutch oven? No, but it creates the best texture. I have several, and this is my favorite. You can make this recipe in a cast iron skillet or a regular pot instead, but using a skillet would require you to boil the cauliflower first, whereas a pot just doesn’t distribute heat as evenly.
- Make extra sauce if you want some for drizzling. The garlic parmesan sauce soaks into the whole roasted cauliflower, so there isn’t really any extra. If you want more for serving, I recommend making a double batch. My tahini sauce or lemon butter sauce are also amazing drizzled on top.
- Here’s how I serve it: Carefully lift the cauliflower out of the Dutch oven and onto a cutting board or serving platter. I use two large forks and lift from underneath. Then, you can slice it into “steaks” (large circles — see a visual in my cauliflower steaks post) or cut it into thin wedges, kind of like a pie (like I did in the pictures here).
- Leftover ideas: While you can certainly reheat whole roasted cauliflower, I prefer to repurpose the leftovers by blending then into my creamy cauliflower soup, turn them into a cheesy cauliflower casserole, or add them to my roasted vegetable salad.
Whole Roasted Cauliflower
My whole roasted cauliflower has an impressive parmesan crust with garlic and herbs, but it's so easy to make, with simple ingredients.
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Instructions
Tap on the times in the instructions to start a kitchen timer.
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Preheat the oven to 400 degrees F (204 degrees C).
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Rinse the cauliflower head and pat dry. Remove the outer leaves. Carefully cut off the bottom so that it's flat and most of the woody stem is removed, being careful not to cut off so much that it falls apart. Be sure the head stays intact.
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In a small bowl, make the garlic Parmesan sauce. Stir together the olive oil, minced garlic, 2 tablespoons (28.3 grams) grated Parmesan (half of the total amount), basil, parsley, thyme, sea salt, and black pepper.
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Place the trimmed cauliflower head upside down (core side up) onto a 6-quart (5.6 liters) dutch oven. Drizzle 1/2 of the sauce over the cauliflower, tilting it to let it drip down the core and all around. Flip over and drizzle the remaining sauce over the top. Use a pastry brush to brush on any that had dripped down to the pan or didn't spread well.
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Cover the dutch oven with a lid and bake for 35-45 minutes, until the cauliflower is tender and pierces easily with a skewer, knife or fork.
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Remove the lid. Sprinkle the top of the cauliflower with the remaining 2 tablespoons grated Parmesan cheese. Place the cauliflower under the broiler and broil for about 5 minutes, until the cheese is browned.
LAST STEP: Leave a rating to help other readers, or tag me @wholesomeyum on Instagram. I’d love to hear from you!
Maya’s Recipe Notes
Serving size: 1/4 head of cauliflower
- Tips: Check out my recipe tips above to help you prevent the whole cauliflower head from falling apart, ensure the whole thing is full of flavor, alternatives and recommendations if you don’t have a Dutch oven, how to serve this dish, and my favorite leftover ideas.
- Storage: Store leftovers in an airtight container in the fridge for up to 4 days.
- Meal prep: I like to prep the whole cauliflower head and mix the garlic parmesan sauce in advance, but store them separately.
- Reheat: Cover in foil and bake at 350 degrees F. I recommend adding fresh parmesan on top before reheating. The microwave works in a pinch, but the texture is best with the oven method.
- Freeze: You can freeze the roasted cauliflower head whole, or cut into slices or wedges before freezing. It will keep in the freezer for up to 3 months. Thaw in the fridge overnight before reheating.
📖 Want more recipes like this? Find this one and many more in my Low Carb Holiday Cookbook!
I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy.
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Whole Roasted Cauliflower
Serving Ideas
I usually serve whole roasted cauliflower as a main dish, with one of the proteins below. You can pick one of my healthy side dishes or salads to go with it if you prefer to make it your centerpiece.
- Steak – My most popular options are filet mignon (the one I love the most), sirloin steak (the one I make the most), and New York strip (the one I save for company).
- Chicken – Try my baked chicken legs for a simple, flavorful dinner. For a richer main dish, I love Tuscan chicken, creamy mushroom chicken, or chicken Cacciatore — all these sauces are delicious drizzled over the cauliflower, too.
- Pork – Try my baked pork tenderloin for something simple, or stuffed pork chops for comfort food.
- Seafood – My go-to options are baked cod or baked salmon. For special meals or date night, I recommend sea bass, lobster tails, or pan seared halibut.
More Whole Cauliflower Recipes
There are so many things you can do with a full head of cauliflower! While this is my only recipe for whole roasted cauliflower without chopping it up, here are some of my other easy cauliflower recipes that use an entire head:
128 Comments
Joan Young
0I would like to make the roasted whole cauliflower for Easter Sunday, however with everything else that I am making oven room will be tight. So my question is how can I prepare this the day before? Thank you for your help.
Wholesome Yum D
0Hi Joan, You can make and reheat it when you’re ready to eat. You can find more instructions on this in the post.
Marianne Burton
0I loved the sauce ingredients. My husband loves cauliflower cooked whole. As I didn’t have time to roast it, I boiled it and brushed half the sauce on while it cooked and the rest after I removed the cauliflower from the pot. It was delicious but would have been twice as tasty roasted. Next time! 🙂
Carol Collins
0This recipe has a quick prep time and easy assembly of ingredients! It came out as expected and was delicious. I will make this again!
Suzanne
0I made this for Sunday dinner and it was excellent. The whole cauliflower was eaten!
Tam
0Unless you have a cauliflower the size of your fist, it is not going to be cooked in the time allotted. We sliced off the ends and put it in for another 20 minutes. Still not soft in the center.
Heather
0I made this for the first time last night for dinner. This recipe is a definite keeper! Hubby & I enjoyed it as it was a nice change from the usual. I’ll be making it more often for sure. Thank you!
Suzen Brasile
0Wonderful flavor, so easy to prepare & it warmed up the cold kitchen.
Lisa
0So yummy! Skipped the Parmesan to make it vegan. We loved it!!!
Amy
0The whole family loved it.
Molly
0Could you do this in an air fryer?
Wholesome Yum D
0Hi Molly, Yes, this could be made in the air fryer, but I haven’t tried it to confirm cook time.
George
0I love this recipe. I’ve been making this on and off for at least a year. It’s a great recipe to make for your friends who think they don’t like cauliflower. The only thing I do when making mine is adding additional sauce.
Debora
0I am so glad that I found your site. I made the Roasted Cauliflower for some friends that just turned vegan and man was this dish ever a hit!! They went back for seconds very quickly. I followed exactly but did not broil at the end with parmesan cheese as I, the cook, am a fan of tasting the food with spices and oil. This will definitely be on our menu rotation. Can’t wait to check out and make other recipes.
Dawn
0. The cauliflower was cooked perfectly and seasoned perfectly, super easy to make. I highly recommend this recipe.
Tessa Harvey
0This sounds sooo good I am making it tonight thank you without the website I would never have known about this so thank you.
Leah Reynolds
0What an impressive and delicious dish! I made this at my son’t house where they have a Dutch oven, and it blew everyone’s socks off. My 5-year-old grandson particularly liked the part without the extra cheese on top. You read that right. Without. Much healthier than my old recipe with lots of mayo and cheddar and my family actually preferred it! Thanks!
Tammy
0Can I use a cast iron Dutch oven?
Wholesome Yum M
0Hi Tammy, As long as it has a lid, then yes.
Judith Krieger
0So delious. Will definitely make again.
Shelli Groulx
0This was absolutely delicious!!! I had run out of sea salt so skipped it, and we didn’t even miss it. Fantastic…will definitely be making this again and again!!
Laurel Hatch
0Hello, I’m going to try this whole baked Cauliflower with the Parmesan coating. It appeals to me very much. Way back in the 70’s, my mom dated a French Chef. I was 13. He made a whole Cauliflower in the oven with mustard covering half of it. What I remember is eating a lot of it and that tasted wonderful. Just yellow mustard. How primitive we must have seemed to him. We didn’t even have Dijon mustard. But in 1974 we didn’t have the exposure to variety. We were barely introduced to push button land line phones. So baking whole heads of Cauliflower is not new, but certainly traditional if you are vegetarian.
Kelly Weaver Rusk
0Delicious!! Tip: Drop more Parmesan in to char in the bottom of the Dutch oven. Yum!
Kerry
0Do you think I could use nutritional yeast instead of parm for non dairy version?
Wholesome Yum M
0Hi Kerry, Sure! That will work great.
Susan
0This is a super easy and tasty recipe. I put it into my monthly menu. The only tweak I made was using Herbs de Provence in place of the Basil and Thyme.
DAVIDSON GERMAINE
0What if I don’t have a dutch oven? And cooking time therefore. Thanks in advance.
Wholesome Yum M
0Hi Davidson, Feel free to use a baking dish and aluminum foil to cover the top of the cauliflower. The cook time will increase, I would start checking after 45 minutes, but it may need an additional 10-15 minutes in the oven to fully cook through.
Pauline
0I don’t have a dutch oven either but have recently bought an airfryer. Would that work for this please?
Wholesome Yum D
0Hi Pauline, Yes, an air fryer would also work.
Beth
0Five star recipe. Simple, easy and delicious. Been looking for a go to cauliflower recipe and this fits the bill. Will definitely make again soon. Thanks.
Beth
DAwn
0I found my new cauliflower recipe!! I don’t have a Dutch oven, so I cut mine into flowerets and tossed them with the garlic parmesan sauce before putting them on a sheet pan and roasting. WOW!! So yummy!!
Jamie
0This recipe was delicious and easy to make. I don’t always like cauliflower and I really enjoyed this.
Elaine
0Absolutely delicious, I coulda ate the whole head myself. Very easy to make and my family really enjoyed it. Thanks for the recipe.
Cara
0This dish is super easy and delicious! I’m making it for the 3rd time! I do double the garlic Parmesan sauce because I like a lot of sauce esp if the cauliflower is large. It’s been a hit every time!
Mary
0Love this recipe. Super easy and so tasty. Thank you!
Lisa Watkins
0Great recipe! This will be my “go to” roasted cauliflower recipe. It was easy to make this vegan. My 18 month old granddaughter loved it as well as the rest of my family.
Lori
0Hello! Thanks for the recipe. I’m just preparing it now, but don’t see a temperature for the oven. Did I miss it? Thanks again!
Wholesome Yum M
0Hi Lori, Please bake at 400 degrees F.
Toni Olenick
0Delicious! Perfect! Even my pickiest child LOVED this, and so did my hubby and I!
Baker Judy
0Hi Maya,
Roasting a head of cauliflower has been on my to do list for awhile. I saw your easy recipe, and decided to do it for dinner tonight. It’s tonight’s “rate a recipe.” I don’t have a Dutch oven, so put it in a deep casserole Pyrex. Unfortunately, Pyrex can’t go under the broiler. I uncovered it for 10 minutes, but the cheese really didn’t melt. Should I put this on a cookie sheet, wrapped in foil, next time? Thank you.
Wholesome Yum M
0Hi Judy, Use whatever you have that is safe to go under the broiler. A cookie sheet would probably work fine.
Ashley
0Where is the qualities of ingredients?
I don’t see how much just what to put in. Am I missing it?
Wholesome Yum M
0Hi Ashley, If you can’t see the recipe card, then your browser may be in ‘Reader Mode.’ Be sure to turn it off so you can view the full recipe.
Cynthia
0What’s your cooking suggestion if you don’t have a dutch oven? like using a cookie sheet.
Maya | Wholesome Yum
0Hi Cynthia, I’d recommend a deep baking dish and then you’d want to tent it in foil instead of the dutch oven lid.
Kat
0This was SO amazing! Everyone loved it, including my one year old!
I’ll be making this again a lot. Thank you for the recipe 🙂
Tayo
0I so love this idea. I currently have a head of cauliflower in my fridge and I didn’t feel like making cauliflower rice again. I’ll definitely try this!
Whitney
0I love the herbs you used in the marinade! The flavors are so great, I usually have cauliflower as a side but this really could be a main course!
Wilhelmina
0Oh. My. Goodness. This cauliflower is fabulous! Even my cauliflower-adverse hubby was impressed!
Ashley
0We love this roasted cauliflower recipe! Will definitely be making it again.
Pam Greer
0I had never tried roasting a whole cauliflower until I saw your recipe! The sauce sounded amazing and it was! We are meat eaters, but this has become our favorite no meat dinner!
Alexandra
0I love cauliflower, so I knew I was going to love this recipe, but it was even better than expected! Such a delicious flavour.
Sara Welch
0This is the best way to enjoy cauliflower! So easy and flavorful too!
Chanah
0Can I use this sauce on cauliflower florets instead of a whole head?
Wholesome Yum D
0Hi Chanah, Yes, that should work for you!
Veena Azmanov
0This is so very unique , perfect and an awesome recipe. Best when my vegetarian friends are around.
Whitney
0I have never been fan of cauliflower and all the trends of substituting it for rice or pizza but roasting it whole is definitely something I would like to try. I like the use of seasonings and it looks delicious.
Colleen
0I haven’t roasted a whole cauliflower head, so I need to try this! It looks so good. Thanks for sharing.
Aline
0OMG!! I love this recipe so much!! Made it for dinner tonight and love it!!
Katie
0This is totally different than when I normally do cauliflower! But we all loved it.
Katie
0Roasting cauliflower is the only way I’ll eat it. This did not disappoint!
Christina
0This recipe is incredible! It’s become my new go-to side dish!