Best 5 Whole Roasted Cauliflower Recipe By Tasty Recipes

Mastering the culinary art of roasting a whole cauliflower is like embarking on a symphony of flavors. It's a textural dance, where the soft florets melt in your mouth while the charred edges tease your taste buds with a smoky kiss. With the right recipe, you can transform this humble vegetable into an extraordinary dish that will leave a lasting impression on your dining companions. Be it for a family feast or an intimate dinner party, a perfectly roasted cauliflower holds its own as a hearty yet sophisticated centerpiece. So, let's delve into the realm of taste and discover the secrets of creating a whole roasted cauliflower recipe that will tantalize your senses and leave you craving for more.

Check out the recipes below so you can choose the best recipe for yourself!

PARMESAN ROASTED CAULIFLOWER RECIPE BY TASTY

Parmesan Roasted Cauliflower Recipe by Tasty image

Here's what you need: cauliflower florets, olive oil, italian breadcrumb, garlic powder, salt, grated parmesan cheese

Provided by Tasty

Categories Sides

Yield 6 servings

Number Of Ingredients 6

Ingredients

7 cups cauliflower florets
1 tablespoon olive oil
1 cup italian breadcrumb
½ teaspoon garlic powder
½ teaspoon salt
½ cup grated parmesan cheese

Steps:

Preheat oven to 425˚F (220˚F).
In a bowl or ziploc bag, add the cauliflower florets and olive oil and stir until fully combined.
Add the garlic powder, salt, breadcrumbs, and Parmesan. Stir until fully coated.
Spread the cauliflower on a greased, foil-lined baking sheet.
Bake for 20 minutes. Stir the cauliflower and bake for an additional 10.
Enjoy!

Nutrition Facts : Calories 230 calories, Carbohydrate 34 grams, Fat 6 grams, Fiber 5 grams, Protein 11 grams, Sugar 6 grams

WHOLE ROASTED CAULIFLOWER RECIPE BY TASTY

Whole Roasted Cauliflower Recipe by Tasty image

Here's what you need: cauliflower, tahini, olive oil, turmeric, paprika, garlic powder, chili powder, cumin, salt, garlic, pita, tzatziki sauce, fresh cilantro

Provided by Rachel Gaewski

Categories Dinner

Yield 4 servings

Number Of Ingredients 13

Ingredients

1 head cauliflower
½ cup tahini
3 tablespoons olive oil
2 teaspoons turmeric
2 teaspoons paprika
1 teaspoon garlic powder
1 teaspoon chili powder
1 teaspoon cumin
2 teaspoons salt
3 cloves garlic, sliced
pita, to serve
tzatziki sauce, to serve
fresh cilantro, chopped, to serve

Steps:

Preheat oven to 400°F (200°C).
Prep cauliflower by removing leaves and stem with a knife, then place on a parchment paper-lined baking sheet.
In a small bowl, whisk together tahini, olive oil, turmeric, paprika, garlic powder, chili powder, cumin, salt, and garlic.
Pour tahini mixture over cauliflower, using your hands to make sure entire head is covered.
Bake cauliflower for 1 hour and 15 minutes. Make a tent with aluminum foil and cover halfway through.
Cut cauliflower into pieces and then separate florets.
Serve on warm pita with tzatziki sauce and cilantro.
Enjoy!

Nutrition Facts : Calories 251 calories, Carbohydrate 15 grams, Fat 20 grams, Fiber 5 grams, Protein 6 grams, Sugar 3 grams

ROASTED CAULIFLOWER

Roasted Cauliflower image

Roasting is a simple way to prepare cauliflower. Seasoned with a wonderful blend of herbs, this side is easy enough for weeknight dinners. It's one of the best baked cauliflower recipes I've found. -Leslie Palmer, Swampscott, Massachusetts

Provided by Taste of Home

Categories Side Dishes

Time 30m

Yield 4 servings.

Number Of Ingredients 9

Ingredients

3 cups fresh cauliflowerets
2 tablespoons lemon juice
4-1/2 teaspoons olive oil
1 garlic clove, minced
1 teaspoon dried parsley flakes
1/2 teaspoon dried thyme
1/2 teaspoon dried tarragon
1/4 teaspoon pepper
1/4 cup grated Parmesan cheese

Steps:

In a large bowl, combine the first 8 ingredients; toss to coat. Transfer to an ungreased 15x10x1-in. baking pan. Bake at 425° until tender, 15-20 minutes, stirring occasionally. Sprinkle with cheese.

Nutrition Facts : Calories 107 calories, Fat 7g fat (2g saturated fat), Cholesterol 4mg cholesterol, Sodium 120mg sodium, Carbohydrate 9g carbohydrate (4g sugars, Fiber 4g fiber), Protein 5g protein. Diabetic exchanges

WHOLE ROASTED CAULIFLOWER WITH CHEDDAR

Whole Roasted Cauliflower with Cheddar image

Cheesy cauliflower... an easy, creamy way to get your veggies.

Provided by MMMMom

Categories Side Dish Vegetables

Time 1h5m

Yield 8

Number Of Ingredients 5

Ingredients

1 large head cauliflower
1 tablespoon salt, plus more to taste
ground black pepper to taste
1 (10.5 ounce) can condensed cream of mushroom soup
2 cups shredded Cheddar cheese

Steps:

Remove leaves and a little of the cauliflower stem so it will stay together but sit flat when upright.
Place cauliflower, upside-down, into a large pot; cover with water and add 1 tablespoon salt. Bring to a boil, then lower heat and simmer until cauliflower stems are tender but not falling apart, 30 to 40 minutes.
Preheat the oven to 350 degrees F (175 degrees C).
Remove from the heat and carefully remove cauliflower with a large slotted spoon. Place right-side up in a baking dish. Season with salt and pepper and spread condensed soup all over the entire head. Top with Cheddar cheese.
Bake in the preheated oven until hot and bubbly, 20 to 30 minutes.

Nutrition Facts : Calories 171.8 calories, Carbohydrate 8.4 g, Cholesterol 29.7 mg, Fat 11.7 g, Fiber 2.6 g, Protein 9.7 g, SaturatedFat 6.5 g, Sodium 1319.4 mg, Sugar 3.2 g

WHOLE ROASTED CAULIFLOWER WITH ALMOND-HERB SAUCE

Whole Roasted Cauliflower With Almond-Herb Sauce image

This striking dish has become a modern classic, as chefs around the world are working out new ways to push vegetables into the center of the plate. It makes a lovely vegetarian main course after a pasta intro, or a gorgeous side dish for lamb or fish. Omit the anchovies in the sauce, and it becomes entirely vegetarian; replace the butter with more olive oil, and it turns vegan. Try using pale orange, green or purple cauliflower, or a head of spiky, psychedelic Romanesco. Carve it at the table, just like a roast, for maximum impact.

Provided by Julia Moskin

Categories dinner, vegetables, main course, side dish

Time 2h

Yield 2 main course servings, or 4 to 6 side dish servings

Number Of Ingredients 12

Ingredients

1 large cauliflower
Olive oil
Salt
1/3 cup blanched almonds
6 to 10 anchovy fillets (optional)
2 garlic cloves, peeled
2 tablespoons unsalted butter, at room temperature (or use olive oil)
1/2 cup extra-virgin olive oil, plus extra for basting
2 teaspoons wine vinegar (white or red), more to taste
1/2 cup coarsely chopped parsley, mint, tarragon, cilantro or a combination
1/2 to 1 teaspoon red pepper flakes (optional)
Salt and ground black pepper

Steps:

Heat the oven while you prepare the cauliflower: Place a heavy oven-proof skillet (a cast-iron skillet looks very nice) or a baking sheet in the oven and turn the heat to 375 degrees. Place a small pan of hot water on the floor of the oven, to create steam.
Break off and discard the outer leaves from the cauliflower. Cut off the bottom of the stem, and then use the tip of a small, sharp knife to cut off the leaves close to the stem. Carefully cut out the hard core of the cauliflower, near the bottom. Leave the main stem intact and make sure not to cut through any of the florets.
Rinse the cauliflower (leave the water clinging to the outside) and place on a work surface, core side up. Drizzle with olive oil and use your hands to rub over the cauliflower until evenly coated. Sprinkle with salt.
Place the cauliflower on the hot pan in the oven, core side down, and cook until very tender all the way through when pierced with a knife, at least 1 hour or up to 2 hours. During the cooking, baste 2 or 3 times with more olive oil. It should brown nicely. If you have a convection feature, use it toward the end of baking to brown the crust.
Make the sauce: In a small frying pan, toast nuts over low heat, shaking often, just until golden and fragrant. Set aside to cool.
Soak anchovies, if using, for 5 minutes in cool water. Rinse and set aside on paper towels.
In a food processor, combine almonds, anchovies, garlic and butter and pulse until smooth. Mix in oil, then vinegar. Mix in herbs and red pepper flakes, if using. Season to taste with salt and pepper. Set aside.
When cauliflower is tender, remove from the oven. (If desired, run it briefly under the broiler first to brown the surface; there is no need to do this if you used convection.)
Serve cauliflower in the skillet or from a serving plate. Cut into wedges and spoon sauce around each wedge.

Nutrition Facts : @context http, Calories 900, UnsaturatedFat 66 grams, Carbohydrate 28 grams, Fat 87 grams, Fiber 11 grams, Protein 14 grams, SaturatedFat 17 grams, Sodium 1240 milligrams, Sugar 9 grams, TransFat 0 grams

Tips:

Choose the right cauliflower: Look for a cauliflower that is compact and has tightly packed florets. Avoid cauliflowers with brown spots or bruises.
Trim the cauliflower: Remove the leaves and the tough outer layer of the cauliflower. Cut off the bottom of the cauliflower so that it sits flat on a baking sheet.
Season the cauliflower: Drizzle the cauliflower with olive oil and season it with salt, pepper, and other desired spices. You can also use a store-bought spice mix or marinade.
Roast the cauliflower: Preheat the oven to 425°F (220°C). Roast the cauliflower for 45-60 minutes, or until it is tender and slightly browned.
Serve the cauliflower: You can serve the cauliflower whole or cut it into florets. Drizzle it with additional olive oil or sauce, if desired.

Conclusion:

Whole roasted cauliflower is a delicious and healthy side dish that can be enjoyed by people of all ages. It is a great way to get your daily dose of vegetables, and it is also a good source of fiber and vitamins. With its mild flavor, roasted cauliflower is a versatile dish that can be paired with a variety of main courses. So next time you are looking for a healthy and flavorful side dish, give roasted cauliflower a try!