Whole Roasted Cauliflower

This Oven Roasted Cauliflower is a simple yet elegant dish that transforms a humble head of cauliflower into a golden, flavor packed centerpiece. Roasted until perfectly tender, it’s generously coated in a rich garlic butter that seeps into every crevice, then finished with a sprinkle of Parmesan and fresh chives for a savory, herbaceous touch. As it roasts uncovered, the top turns beautifully golden and slightly crisp, while the inside remains soft and buttery. It’s comforting, impressive, and surprisingly easy perfect as a standout side or a stunning vegetarian main.

Video

Ingredients

• 1 head cauliflower rinsed and patted dry

• 1/3 cup salted butter softened

• 2 garlic cloves minced

• 1 teaspoon salt

• ¼ teaspoon paprika

• 2 tablespoons grated Parmesan cheese

• 1 tablespoon chives finely chopped, plus more for serving

Steps

1. Preheat the oven to 400° F.

2. Using a sharp knife, trim off the bottom of the cauliflower stem.

3. Set the cauliflower head inside an oven safe skillet or baking pan with sides at least two inches high.

4. In a small bowl, stir together the softened butter, minced garlic, salt, and

   paprika.

5. Rub the seasoned butter over the top and sides of the cauliflower head.

6. Cover the cauliflower loosely with foil and bake for 40-50 minutes, or until

   tender in the center.

7. Remove the cauliflower from the oven and reduce the oven temperature

   to 375° F.

8. Uncover the cauliflower and baste it with the melted butter from the

   baking pan or skillet.

9. Sprinkle the parmesan cheese and chopped chives on top.

10. Return the cauliflower to the oven, uncovered, and roast until golden brown, about 15 minutes longer, basting with the melted butter every five minutes.

11. Sprinkle with more chives and serve.