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Whole roasted cauliflower with golden Parmesan crust and chopped parsley
Emma Aline

Whole Roasted Cauliflower

This whole roasted cauliflower is tender in the center with a golden garlic-Parmesan crust. It's roasted covered to help the thick core soften, then finished under the broiler with Parmesan, fresh lemon, and parsley.
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Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings: 6 servings
Course: Side Dish
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 1 medium head cauliflower
  • 3 tablespoons olive oil
  • 3 cloves garlic crushed
  • 1/2 cup finely grated Parmesan cheese divided
  • 1 teaspoon dried basil
  • 1 teaspoon dried parsley
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 teaspoon finely grated lemon zest
  • 1 tablespoon fresh lemon juice or to taste
  • 2 tablespoons chopped fresh parsley

Equipment

  • Dutch oven with lid
  • Small mixing bowl
  • Pastry brush
  • Thin knife or skewer

Method
 

  1. Preheat the oven to 400°F.
  2. Remove the outer leaves and trim the bottom of the stem just enough for the cauliflower to sit flat, keeping the core intact. Rinse if needed and pat thoroughly dry.
  3. In a small bowl, stir together the olive oil, garlic, 1/4 cup Parmesan, dried basil, dried parsley, thyme, salt, and black pepper.
  4. Place the cauliflower upside down in a Dutch oven. Spoon about half of the seasoning mixture over the underside, working it around the core and between the florets where possible. Turn the cauliflower upright and brush the remaining mixture evenly over the surface.
  5. Cover the Dutch oven and roast for 35 to 45 minutes. Check the thickest part of the core with a thin knife or skewer. It should slide in easily with little resistance.
  6. Remove the lid and sprinkle the remaining 1/4 cup Parmesan over the cauliflower. Broil for about 5 minutes, watching closely, until the cheese is melted and golden and the raised florets are browned.
  7. Let the cauliflower rest for about 5 minutes. Sprinkle with lemon zest and fresh parsley, then add lemon juice to taste. Cut into wedges and serve warm.

Notes

  • Cauliflower heads vary in size and density, so use the roasting time as a range rather than the only measure of doneness.
  • Watch closely during broiling because Parmesan can brown quickly.
  • Keep the core intact when trimming so the roasted head holds together.
  • Store leftovers in an airtight container in the refrigerator for up to 4 days.
  • Reheat at 350°F in the oven or air fryer until warmed through.