Whole Roasted Cauliflower with Butter Sauce

This Whole Roasted Cauliflower Recipe with Butter Sauce is made with a head of cauliflower, cherry tomatoes, butter, onion, white wine, garlic and parsley.

After I went to the restaurant Butter in NYC, I needed to make their whole roasted cauliflower. This whole roasted cauliflower is delicious whether you are vegetarian or a meat eater. This is baked in a delicious tomato white wine sauce that will make you gasp when you try it.  The dish itself is set to impress although it is secretly so simple to make. Especially when youre not in the mood to cut the entire cauliflower into florets.

If you love cauliflower, feel free to try my Air Fryer Buffalo Cauliflower.

What is Whole Roasted Cauliflower?

Whole roasted cauliflower is a culinary dish that involves roasting an entire cauliflower head until it is tender and golden brown on the outside. It is a popular vegetarian or vegan dish that can be served as a main course or as a side dish. The cauliflower is typically seasoned with a variety of spices and herbs, which infuse the vegetable with flavor as it roasts in the oven.

To make whole roasted cauliflower, a cauliflower head is typically trimmed of its leaves and stem, leaving the intact cauliflower head with its florets. The cauliflower is then typically coated with a mixture of oil, spices, and herbs, such as olive oil, garlic, paprika, cumin, coriander, and thyme. The seasoned cauliflower is then roasted in the oven at a high temperature until it is fork-tender and has developed a crispy, golden brown exterior.

Whole Roasted Cauliflower Recipe Ingredients

• Olive oil
• Cauliflower
• Cherry Tomatoes
• Butter
• Onion
• White Wine
• Garlic
• Parmesan Cheese
• Parsley

See recipe card for quantities.

How to make Whole Roasted Cauliflower

Preheat the oven to 400°F.Cut off the bottom of the stem of the cauliflower and break off any of the outer leaves. Carefully cut out the hard core of the cauliflower, near the bottom. Leave the main stem intact and make sure not to cut through florets.

Place the cauliflower in a Dutch oven. Drizzle olive oil over the cauliflower and use your hands to evenly coat. Place the cauliflower, core side down. Add cherry tomatoes, onion, and garlic around the cauliflower. Pour white wine onto the cauliflower as well as butter.

Add the cauliflower, covered, in the oven and cook until tender when pierced with a knife, around 45 minutes. When cauliflower is tender, remove from the oven.

Cut the cauliflower and spoon the sauce over it. Garnish with parsley and top with grated parmesan.

Hint: Use a knife to poke the center after roasting the cauliflower. Every oven is different with cooking time. If its not yet fully cooked int he middle, add back in for an extra ten minutes.

What to serve Whole Roasted Cauliflower with

• Grains: Whole roasted cauliflower can be paired with grains such as rice, quinoa, or couscous to add some texture and bulk to the meal. Cooked grains can be served alongside the cauliflower, or the roasted cauliflower can be served on a bed of grains for a more substantial dish.
• Salads: A fresh and crisp salad can be a great contrast to the warm and roasted cauliflower. Consider serving a simple green salad with mixed greens, vinaigrette, and toppings like nuts, seeds, or dried fruits to add some freshness and crunch to the meal.
• Roasted Vegetables: Roasted vegetables can make a great side dish to accompany whole roasted cauliflower. Vegetables like carrots, potatoes, Brussels sprouts, or beets can be seasoned and roasted alongside the cauliflower for a complete roasted vegetable medley.
• Protein: Add some protein to the meal by serving whole roasted cauliflower with a protein source such as grilled tofu, chickpeas, lentils, or roasted nuts. These options can provide additional nutrients and make the meal more filling and satisfying.
• Bread: Serve some crusty bread or rolls on the side to round out the meal. Bread can be used to soak up any sauces or dips, and it can add some extra substance to the meal.

Substitutions

Cherry tomatoes: I like to cut the cherry tomatoes into quarters. The smaller you cut them, the easier they are to scoop them up. You can also use finely chopped Roma tomatoes, which are juicy too.

Garlic: I love using fresh garlic for this, although using a pinch of garlic powder works wonders.

Olive oil: For best quality bruschetta, I would use extra virgin olive oil. Since we wont be cooking anything in the oil, it is important to use the best quality.

White Wine: You can skip using the wine altogether and use just broth, but the white wine gives it such a good flavor.

Butter: I love using salted butter although you can use unsalted butter and adjust the salt yourself.

Onion: You can use yellow or vidalia onions for this recipe, or if you only have red onion, that works as well.

Whole Roasted Cauliflower Recipe Variations

• Lemon-Garlic Whole Roasted Cauliflower: Mix together minced garlic, lemon juice, olive oil, and salt to create a tangy marinade. Brush the marinade over the cauliflower before roasting for a zesty and fragrant flavor.
• Parmesan-Crusted Whole Roasted Cauliflower: Combine grated Parmesan cheese with breadcrumbs, garlic powder, and dried herbs to create a savory crust. Press the mixture onto the cauliflower before roasting for a crispy and cheesy coating.
• Buffalo-Style Whole Roasted Cauliflower: Toss the cauliflower in a mixture of melted butter and hot sauce for a spicy and tangy flavor. Roast the cauliflower until tender and serve with a side of blue cheese dressing for a delicious buffalo-inspired twist.
• Curry-Spiced Whole Roasted Cauliflower: Mix together curry powder, turmeric, ginger, and garlic powder with some yogurt or coconut milk to create a fragrant and spicy marinade. Rub the marinade all over the cauliflower before roasting for a flavorful and exotic twist.
• Mexican Cauliflower: Make the cauliflower in an elote style. Toss cauliflower with hot sauce, mayonnaise, and cotija cheese. Try my Cauliflower Elote.
• Use the cauliflower and make a Cauliflower taco!

Equipment

• Baking sheet or roasting pan: A baking sheet with wire or roasting pan is essential for roasting the cauliflower in the oven. Choose a size that is large enough to comfortably fit the whole cauliflower head.
• Parchment paper or aluminum foil (optional): While not strictly necessary, using parchment paper or aluminum foil to line the baking sheet can help prevent the cauliflower from sticking to the pan and make for easier cleanup.
• Knife: You will need a sharp knife to trim the leaves and stem of the cauliflower head, as well as to cut a small slit in the stem for even cooking.
• Brush or spatula: A brush or spatula can be used to apply marinades, seasonings, or oil to the cauliflower for added flavor and moisture.
• Oven: Whole roasted cauliflower is typically cooked in an oven, so you will need a preheated oven to bake the cauliflower until it is tender and golden.
• Optional: Mixing bowls, measuring spoons, and spoons for mixing marinades or seasonings, if you choose to use them in your recipe.

How to store Whole Roasted Cauliflower

1. Allow the roasted cauliflower to cool to room temperature. It's important not to store hot or warm roasted cauliflower in the refrigerator as it can cause condensation and lead to moisture buildup, potentially resulting in a loss of quality or spoilage.
2. Wrap the cooled whole roasted cauliflower tightly in plastic wrap or aluminum foil. Alternatively, you can transfer it to an airtight container.
3. Place the wrapped or containerized whole roasted cauliflower in the refrigerator.
4. Store the whole roasted cauliflower in the refrigerator for up to 3-4 days. After this time, the quality and flavor of the roasted cauliflower may start to deteriorate.

Whole Roasted Cauliflower Recipe Top tips

• Choose a fresh, firm cauliflower: Look for a cauliflower head that is firm to the touch, with compact florets and fresh green leaves. Avoid cauliflower heads that have brown spots, soft spots, or signs of wilting, as these may indicate that the cauliflower is not fresh and may not roast well.
• Trim and prepare the cauliflower properly: Remove any leaves and trim the stem of the cauliflower head so that it sits flat on the baking sheet or roasting pan. You can also make a small slit in the stem to help with even cooking.
• Season generously: Whole roasted cauliflower can be bland on its own, so be sure to season it generously with your preferred herbs, spices, and seasonings. You can use a marinade or simply brush the cauliflower with oil and sprinkle it with salt, pepper, and other desired seasonings to add flavor.
• Use high heat: Roasting cauliflower at a high temperature, such as 400°F to 450°F (200°C to 230°C), can help achieve a crispy and golden crust while keeping the inside tender. Be sure to preheat your oven to the desired temperature before roasting.
• Baste or brush with oil or butter: During roasting, you can baste or brush the cauliflower with oil or melted butter to keep it moist and add flavor. This can be done once or twice during the cooking process.
• Check for doneness: Whole roasted cauliflower can take varying times to cook, depending on the size and freshness of the cauliflower head. Check for doneness by inserting a fork or skewer into the thickest part of the cauliflower. It should be tender and easily pierced when done.
• Serve with desired toppings: Whole roasted cauliflower can be served as is or with a variety of toppings, such as sauces, cheese, nuts, or herbs. Be creative and experiment with different toppings to enhance the flavor and presentation of the dish.
• Store leftovers properly: If you have leftovers, store them properly as mentioned in the previous answer. Keep in mind that whole roasted cauliflower is best enjoyed fresh and may lose texture and flavor when reheated.
• Customize to your preference: Feel free to experiment with different seasonings, marinades, and toppings to customize the whole roasted cauliflower recipe to your preference. You can use herbs, spices, cheeses, sauces, and other ingredients to create a dish that suits your taste buds.

Whole Roasted Cauliflower Recipe

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★★★★★

5 from 1 reviews

• Author: Maxine Dubois
• Total Time: 50 minutes
• Yield: 2 servings 1x

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Description

This Whole Roasted Cauliflower Recipe with Butter Sauce is made with a head of cauliflower, cherry tomatoes, butter, onion, white wine, garlic and parsley.

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Ingredients

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• ¼ cup olive oil
• Head of Cauliflower, cut bottom leaves
• 1 quart cherry tomatoes
• 2 tablespoons butter
• 1 yellow onion, chopped
• ⅓ cup white wine
• 3 cloves garlic, minced
• Salt and pepper
• Optional: grated Parmesan cheese
• 2 tablespoons chopped parsley

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Instructions

1. Preheat the oven to 400°F.
2. Cut off the bottom of the stem of the cauliflower and break off any of the outer leaves. Carefully cut out the hard core of the cauliflower, near the bottom. Leave the main stem intact and make sure not to cut through florets.
3. Place the cauliflower in a Dutch oven. Drizzle olive oil over the cauliflower and use your hands to evenly coat. Place the cauliflower, core side down. Add cherry tomatoes, onion, and garlic around the cauliflower. Pour white wine onto the cauliflower as well as butter.
4. Add the cauliflower, covered, in the oven and cook until tender when pierced with a knife, around 45 minutes. When cauliflower is tender, remove from the oven.
5. Cut the cauliflower and spoon the sauce over it. Garnish with parsley and top with grated parmesan.

Notes

• Choose a fresh, firm cauliflower: Look for a cauliflower head that is firm to the touch, with compact florets and fresh green leaves. Avoid cauliflower heads that have brown spots, soft spots, or signs of wilting, as these may indicate that the cauliflower is not fresh and may not roast well.
• Trim and prepare the cauliflower properly: Remove any leaves and trim the stem of the cauliflower head so that it sits flat on the baking sheet or roasting pan. You can also make a small slit in the stem to help with even cooking.
• Season generously: Whole roasted cauliflower can be bland on its own, so be sure to season it generously with your preferred herbs, spices, and seasonings. You can use a marinade or simply brush the cauliflower with oil and sprinkle it with salt, pepper, and other desired seasonings to add flavor.
• Use high heat: Roasting cauliflower at a high temperature, such as 400°F to 450°F (200°C to 230°C), can help achieve a crispy and golden crust while keeping the inside tender. Be sure to preheat your oven to the desired temperature before roasting.
• Baste or brush with oil or butter: During roasting, you can baste or brush the cauliflower with oil or melted butter to keep it moist and add flavor. This can be done once or twice during the cooking process.
• Check for doneness: Whole roasted cauliflower can take varying times to cook, depending on the size and freshness of the cauliflower head. Check for doneness by inserting a fork or skewer into the thickest part of the cauliflower. It should be tender and easily pierced when done.
• Serve with desired toppings: Whole roasted cauliflower can be served as is or with a variety of toppings, such as sauces, cheese, nuts, or herbs. Be creative and experiment with different toppings to enhance the flavor and presentation of the dish.
• Store leftovers properly: If you have leftovers, store them properly as mentioned in the previous answer. Keep in mind that whole roasted cauliflower is best enjoyed fresh and may lose texture and flavor when reheated.
• Customize to your preference: Feel free to experiment with different seasonings, marinades, and toppings to customize the whole roasted cauliflower recipe to your preference. You can use herbs, spices, cheeses, sauces, and other ingredients to create a dish that suits your taste buds.

• Prep Time: 10 minutes
• Cook Time: 40 minutes
• Category: Sides
• Method: Cooking
• Cuisine: American

Nutrition

• Serving Size: 1
• Calories: 95.2
• Sugar: 0.4 g
• Sodium: 160.0 mg
• Fat: 2.2 g
• Saturated Fat: 1.2 g
• Carbohydrates: 10.4 g
• Fiber: 3.7 g
• Protein: 9.9 g
• Cholesterol: 4.9 mg