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Full roasted cauliflower sliced into wedges with lemon
Jonas Mitchell

Full Roasted Cauliflower with Herbs and Parmesan

A whole head of cauliflower roasted covered-then-uncovered until fully tender inside and browned outside — no mushy center, no guesswork.
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Prep Time 10 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 15 minutes
Servings: 4
Course: Dinner
Cuisine: American
Calories: 145
Ingredients Equipment Method Notes

Ingredients
  

  • 1 whole cauliflower head, about 2 pounds, outer leaves removed
  • 3 tablespoons olive oil, divided
  • 1 teaspoon garlic powder
  • 1 teaspoon smoked paprika
  • ½ teaspoon salt, plus more to taste
  • ¼ teaspoon black pepper
  • 2 tablespoons grated parmesan (optional)
  • Lemon wedges, for serving

Equipment

  • 1 oven-safe pot with lid, or cast iron skillet
  • 1 pastry brush
  • 1 sheet aluminum foil (if skillet has no lid)
  • 1 skewer or thin knife (for testing doneness)
  • 1 cutting board

Method
 

  1. Preheat oven to 425°F. Trim the base flat, careful not to cut away too much core.
  2. Mix 2 tbsp olive oil with garlic powder, smoked paprika, salt, and pepper.
  3. Place cauliflower in an oven-safe pot or cast iron skillet. Brush seasoned oil all over.
  4. Cover tightly with a lid or foil. Roast 30 minutes.
  5. Uncover, drizzle remaining oil, roast 30-40 minutes more until a skewer slides easily into the stem.
  6. Sprinkle with parmesan and broil 3-5 minutes for extra browning, if desired.
  7. Rest 5 minutes, slice into wedges, serve with lemon.

Notes

Add 10-15 min covered time per extra half-pound if using a larger head. Test doneness at the thick stem, not the florets.
Nutrition (per serving)  Calories 145 | Protein 4g | Carbs 9g | Fiber 4g | Fat 11g