Whole Roasted Cauliflower with Garlic and Paprika

Whole roasted cauliflower is a showstopping healthy baked main or side dish. The garlic and smoked paprika give it a wonderful flavor, while the cauliflower gets soft inside and crispy on the outside. It's really simple to make, and it's perfect for Easter, Thanksgiving, Christmas or any time of year! Vegan, gluten-free, vegetarian, low-carb, keto and paleo.

Roasting cauliflower in the oven turns the humble cauli from bland to AMAZING. It starts to caramelise and the smoked paprika marinade adds loads of flavor. And the best part? It's SO EASY!

On my laziest nights, I roast chopped cauliflower, broccoli and whatever other veggies I have, along with chickpeas or tofu, in the oven until slightly crispy. I add a drizzle of harissa paste, pesto or a simple peanut sauce for a super easy dinner.

But when I want a bit more WOW - I get even lazier. I don't even chop up the cauliflower.

That's because if you roast the whole thing, it gets wonderfully crispy on the outside and the centre is soft and tender.

It's bliss. Pure whole roasted cauliflower bliss.

How? Simply brush the cauliflower with the easy marinade, put it in the oven and bake it until the centre is tender. Done!

If you're looking for a Holiday dish for guests with special diets, impress them with this!

Whole Roasted Cauliflower is super simple to make but looks showstopping! This recipe is vegan, gluten-free, vegetarian, refined sugar-free, low fat, low-carb, keto, whole 30 and paleo.

Serve it as a side dish for everyone or as a main dish for veggies/vegans.

Why You'll Love This Recipe

• It looks so impressive!
• Whole Baked Cauliflower is just soooo easy. Seriously easy. Just scroll down to the recipe and see. Easy peasy.
• It makes a tasty vegan / vegetarian main dish.
• You only need 1 pan, a knife and a pastry brush (or just rub it on with your fingertips!).
• The colors make it perfect for Thanksgiving and Christmas.
• Cauliflower is one of the healthy cruciferous vegetables.
• It's a great way to use up cauliflower. If you ever get one in your CSA box, just remove those leaves (roast them alongside halfway through!), brush on some toppings and roast that bad boy until tender. Bingo - dinner. 
• Looking for a Halloween dish? I'll freely admit that when cooked this looks a bit like brains. Don't fight it - just serve it.

More Cauliflower Recipes

Looking for more cauliflower recipes? Try these!
Turmeric Roasted Cauliflower
Cauliflower with Roasted Butternut Squash Sauce
Crispy 'Duck' (Cauliflower) and Pancakes
Baked Cauliflower Wings
Miso Ginger Cauliflower Steaks

Ingredients

You only need a handful of store cupboard ingredients for this flavor-packed impressive-looking whole baked cauliflower.

• Cauliflower
• Garlic
• Smoked paprika
• Harissa paste (optional or make your own)
• Oil 
• Salt and pepper
• To serve (optional): pomegranate, fresh herbs, roasted potatoes and sprouts

Tips

• You can use any size of a cauliflower head. Just adjust the times. I've given the timings for a medium-sized head. If yours is small cook it for less time.
• If you're using a very large head of cauliflower, slice out a little of the core (but don't cut the florets off!). This will ensure the middle all gets soft and tender.
• When you trim the leaves and cut the bottom of the stem (so it sits flat on the pan without rolling around), be sure you don't cut any florets off.
• Short on time? Then cut the cauliflower into florets, toss them in the marinade, spread onto the baking sheet and cook for 20 minutes or until cooked through and the edges get crispy.
• Cook it on a baking sheet, roasting pan, Dutch oven, ovenproof skillet or casserole dish.
• Use your favourite oil: coconut, olive etc… If oil-free then just use water.

Storage Tips

• Once cooked, store in the fridge and use within 3 days
• Not suitable for freezing

Variations

• For a spicier dish, add chilli flakes or ½ a teaspoon of harissa paste.
• You can cook roast potatoes alongside - just place the potatoes, drizzled in oil, into the dish next to the cauliflower. Make sure it's not all too crowded or they will steam not roast.
• Add other roasted veggies towards the end if there is space in the pan.

Serving Suggestions

• To make it impressive, serve the whole roasted cauliflower at the table, and carve into 'steaks'.
• To prep ahead, trim the cauliflower, brush it with the marinade and place it in the fridge for up to 3 days. Then cook on the day and serve.
• Delicious hot, but I also love to serve it cold at a picnic or cookout. 
• What to do with leftovers? I either reheat it in the oven or serve it cold on a salad. 

Special Diets

Vegan - this dish is vegan (eggless, dairy-free)
Vegetarian - also veggie!
Gluten-free - this is completely gluten-free.
Low-carb - cauliflower is low-carb. 1 cup (100 grams) of cauliflower has 5 grams of carbs, (3 of those grams are fibre). Leave out the garlic if you're nearing your carb allowance. 
Whole 30 - To make this whole roasted cauliflower Whole 30 compliant, use canola, safflower, sunflower or sesame oil. 
Paleo - to make this recipe paleo, use coconut, avocado or olive oil. 
Keto - to make this a Keto Whole Roasted Cauliflower use coconut oil. Leave out the garlic if you're nearing your carb allowance. 
Oil-Free - if you don't want to use oil, just add water to the marinade.

How to make Whole Roasted Cauliflower

Brace yourselves, this is SO EASY. 

1. Trim the leaves from the cauliflower, and trim the stalk so the cauliflower sits flat. 

2. Mix all the marinade ingredients in a small bowl.

3. Brush (or rub) the marinade over the cauliflower. Place in onto a skillet / baking sheet / Dutch oven, cover with foil or a lid and bake, then remove the foil/lid and finish cooking. 

NOTE: You can add potatoes and veggies in the pan during the cooking time. Just don't overcrowd them or they will steam instead of roast. You can also cook the veggies and potatoes in a separate baking sheet and serve alongside the whole roasted cauliflower. 

Scroll down for the full recipe and instructions. 

More Marinade Ideas

You don't need to limit your dish to smoked paprika and garlic - cauliflower is a great vehicle for your favourite flavorings.
Cauliflower has a pretty neutral taste, so you can go crazy trying out different herbs, spices and sauces on your whole baked cauliflower.
Try some of these other flavor ideas:

• Garlic and parmesan (or vegan/veggie parmesan)
• Barbecue sauce (and finish it on the bbq!)
• Mexican spices
• Rose harissa paste
• Baharat (Middle Eastern spice blend)
• Cumin and cayenne
• Old Bay Seasoning
• Curry powder and chilli flakes

More side dishes

This Whole Roasted Cauliflower is perfect for any time of year, as well as for Easter, Thanksgiving and Christmas. Here are some ideas of what to serve it with - whether you're making this as a side dish or a main dish.

Braised Red Cabbage
Green Beans Almondine
Parmentier Potatoes
Baby Hasselback Potatoes with Harissa Tomato Sauce
Bundt Chestnut Loaf
Roasted Brussels Sprouts Christmas Tree

📖 Recipe

Garlic and Smoked Paprika Whole Roasted Cauliflower

Kate Hackworthy | Veggie Desserts

Whole roasted cauliflower is a showstopping healthy baked main or side dish. The garlic and smoked paprika give it a wonderful flavor, while the cauliflower gets soft inside and crispy on the outside.

4.75 from 20 votes

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Prep Time 5 minutes mins

Cook Time 1 hour hr 25 minutes mins

Total Time 1 hour hr 30 minutes mins

Course Main, Side Dish

Cuisine American

Servings 4

Calories 111 kcal

Equipment

• Knife
• Baking sheet
• Oven

Ingredients

 

• 1 head of cauliflower
• 3 cloves garlic crushed
• 2 tablespoons smoked paprika
• 2 tablespoons oil
• ¼ teaspoon each salt and pepper

To serve (optional):

• Pomegranate
• Cilantro
• Roasted potatoes
• Vegetables

Instructions

 

• Preheat the oven to 400°F/ 200°C.
• Prepare the cauliflower by removing the leaves. Wash and dry the head of cauliflower, then cut the stalk so the cauliflower sits flat. Score a cross with a sharp knife in the core of the cauliflower, but be careful that you don’t cut off any florets. This is to allow the core to cook more evenly. Set aside.
• In a small bowl, stir the minced garlic, smoked paprika, oil and salt and pepper.
• Rub or brush the smoked paprika mixture all over the cauliflower, then place it into a cast iron skillet or oven-safe baking dish. Cover with a lid or foil and roast in the oven for 1 hour, or until the cauliflower is soft. Remove the lid or foil and cook for a further 25 minutes or until the outside becomes lightly browned.
• If desired, to serve, add roasted potatoes and vegetables around the cauliflower in the pan. Serve carved into slices.

Video

Notes

• You can use any size of a cauliflower head. Just adjust the times. I've given the timings for a medium-sized head. If yours is small cook it for less time.
• If you're using a very large head of cauliflower, slice out a little of the core (but don't cut the florets off!). This will ensure the middle all gets soft and tender.
• When you trim the leaves and cut the bottom of the stem (so it sits flat on the pan without rolling around), be sure you don't cut any florets off.
• Short on time? Then cut the cauliflower into florets, toss them in the marinade, spread onto the baking sheet and cook for 20 minutes or until cooked through and the edges get crispy.
• Cook it on a baking sheet, roasting pan, Dutch oven, ovenproof skillet or casserole dish.
• Use your favourite oil: coconut, olive etc… If oil-free then just use water.

Storage Tips

• Once cooked, store in the fridge and use within 3 days
• Not suitable for freezing

Serving Tips

• To make it impressive, serve the whole roasted cauliflower at the table, and carve into 'steaks'.
• To prep ahead, trim the cauliflower, brush it with the marinade and place it in the fridge for up to 3 days. Then cook on the day and serve.
• Delicious hot, but I also love to serve it cold at a picnic or cookout. 
• What to do with leftovers? I either reheat it in the oven or serve it cold on a salad. 

Nutrition

Calories: 111kcalCarbohydrates: 10gProtein: 3gFat: 8gSaturated Fat: 1gSodium: 46mgPotassium: 519mgFiber: 4gSugar: 3gVitamin A: 1724IUVitamin C: 70mgCalcium: 44mgIron: 1mg

The nutritional information provided is approximate and can vary depending on several factors, so is not guaranteed to be accurate. Please see a registered dietician for special diet advice.

Tried this recipe?Mention @kateveggiedesserts or tag #veggiedesserts! I love seeing your recreations.