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Whole Roasted Cauliflower

Impress your family and dinner guests with these easy yet impressive side dish: Whole Roasted Cauliflower. For added drama try orange or purple cauliflower.

Whole Roasted Cauliflower by FamilySpice.com

Not all things orange in October are made out of pumpkins. And not all Halloween food needs to be creepy or spooky. Let me introduce you to Orange Cauliflower. It’s not sweet. It tastes like regular cauliflower. It’s just orange. And it screams, “Fall is here!”

This baby was sent to me with my other spooky produce from Frieda’s Produce. But, don’t be scared. It’s just cauliflower – that is orange.

Orange Cauliflower by FamilySpice.com

I have seen online and in magazines that you can roast a whole head of cauliflower and I knew I had to try it with my orange version. The recipes out there vary, from parboiling then roasting to roasting at 450ºF. Since I didn’t want to burn my house down, I lowered the temperature.

I also kept it simple, as I don’t like to drown my veggies with sauces or goop. So this Whole Roasted Cauliflower is roasted with extra-virgin olive oil and seasoned with just salt and pepper and a squirt of lemon juice. You can try it with white and purple cauliflower, too.

Purple Cauliflower by FamilySpice.com

Yes, it’s orange. And it’s a cauliflower. Why not serve something healthy at your Halloween party?

Whole Roasted Cauliflower with Olive Oil

Author:

Laura Bashar

By roasting a whole cauliflower head you don't waste a bite and you can enjoy some delicious caramelized florets. Recipe by Laura Bashar of Family Spice

Ingredients:

  • 1 whole cauliflower, approximately 2-pounds
  • 2 TBS extra virgin olive oil
  • 1/2 tsp salt
  • 1/2 lemon
  • Instructions:

Directions:

  1. Preheat oven to 425ºF and lightly oil a small baking sheet.
  2. Wash and remove the outer leaves and part of the core from:
    • 1 whole cauliflower , approximately 2-pounds
  3. Rub the entire cauliflower head with:
    • 2 TBS extra virgin olive oil
  4. Season with:
    • 1/2 tsp salt
  5. Bake until fork tender, approximately 1 hour. Loosely cover with foil if it becomes too dark.
  6. Transfer to a serving plate along with:
    • 1/2 lemon

Notes:

Serving Suggestions: The above pictured is an orange cauliflower that was roasted.

Cooking Tips: Different ovens cook differently, so roasting time may vary. Convection roasting will cut the time to about 45 minutes.

Prep Time:

Yield: Serves 8

Cook Time: