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

This Whole Roasted Cauliflower with Butter Sauce is made with a head of cauliflower, 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 Cauliflower Elote or my Air Fryer Buffalo Cauliflower.

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Ingredients
Instructions
Substitutions
Variations
Equipment
Storage
Top tip
Whole Roasted Cauliflower with Butter Sauce

Ingredients

Olive oil
Cauliflower
Cherry tomatoes
BUtter
Onion
White wine
Garlic
Parmesan cheese
Parsley

See recipe card for quantities.

Instructions

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 stab 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.

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

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.

Variations

Cooking is a chance to be creative! Have fun with it and feel free to make your own variation.

Spicy - add chili pepper flakes while cooking to imbue heat into the dish.
Deluxe - Check out my Cauliflower Wings Air Fryer recipe.
Kid friendly - add the Cauliflower onto a corn of flour tortilla and make a taco.

Check out this Mexican Cauliflower taco!

Equipment

Equipment can have a big impact on how a recipe turns out. Stone bakeware takes longer to heat up than metal pans, and also retain heat for longer, which could make the recipe more watery, or burnt on the outsides.

I love using my Caraway pots, pans and baking sheets for best quality. Get yourself a discount by clicking here!

Storage

This will be good in the refrigerator for 2-3 days.

These ingredients don't stand up well to freezing.

Top tip

Use a knife to stab 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.