When it comes to healthy side dishes for a holiday meal or any busy weeknight, this Herb Whole Roasted Cauliflower is always a winner.

Gather This
This whole roasted cauliflower ingredient list is super simple and and you can easily find all of these ingredients at your local grocery store. A full list of ingredients with measurements for this recipe is available in the printable recipe card below.
- Cauliflower – You can’t make this easy cauliflower recipe without, well, and entire head of cauliflower of course. You’ll want the size of the cauliflower to be pretty large.
- Plain yogurt
- Fresh herbs
- Fine sea salt
- Ground black pepper
- Hot sauce
- Lemon
5S Philosophy 👩🏻
- Salt – I use fine sea salt to season this cauliflower and to help bring out the other flavors.
- Seasonings – The fresh herbs and hot sauce do a great job of seasoning this cauliflower, but you could certainly add some red pepper flakes to kick the heat up.
- Sauces – While it has plenty of flavor after being dredged in this fabulous yogurt sauce, but some people just like sauces. Some of my recommendations would be Harissa Sauce, Yum Yum Sauce or Herb Lemon Aioli.
- Senses – Crisp and golden outside, tender inside—this herb-roasted cauliflower bursts with garlic, rosemary, and a hint of lemon in every savory bite.
Make it A Meal
This whole roasted cauliflower can serve as a vegetarian main dish, or a side dish to any meal. If serving as a main dish, try serving with other hearty vegetables like broccoli or green beans for a side. Sweet potatoes would be another good option.
You can serve this cauliflower as a side or any number of main dishes too! Things like steak, chicken or pork would all be perfect.
Whole Roasted Cauliflower
Ingredients
- 2 cups plain yogurt
- 2 tablespoons fresh parsley finely chopped
- 2 tablespoons fresh rosemary finely chopped
- 2 tablespoons fresh thyme finely chopped
- 2 garlic cloves minced
- 1/2 teaspoon fine sea salt
- 1 teaspoon hot sauce
- 1/2 teaspoon black pepper finely ground
- 1 lemon
- 1 large head cauliflower
Instructions
- Preheat to 350°F and line a baking sheet with foil.
- Remove the leaves from the cauliflower, then trim the stem flush with the bottom of the head so the cauliflower sits flat on the prepared baking sheet, bulb side up.
- In a medium bowl, whisk together yogurt through ground black pepper. Zest lemon and then add fresh lemon juice. Set aside 1/2 cup of yogurt sauce, keep refrigerated until ready to serve.
- Dredge cauliflower head directly into the bowl, covering with yogurt. Use a spoon to get into the nooks and crannies.
- Roast the cauliflower for approximately 1 hour or until yogurt forms a browned shell. Insert long wooden skewer into the center to test that it is cooked the whole way through. It should pass easily. The exact cooking time varies depending on how large the cauliflower is, larger could take up to 90 minutes, while a smaller head could only be 45 minutes.
- Transfer to serving platter and cut into thick wedges. Serve with additional cold yogurt sauce.
- If you’ve tried this recipe, come back and let us know how it was!
Nutrition
Storage and Freezing
You can store any leftovers in an airtight container in the refrigerator for up to three to five days.
You can parbake the cauliflower and then finish heating right before serving. Don’t bake it the whole way or else when you reheat it, it will be soft and soggy.
Place leftover cauliflower in a freezer bag or airtight container and it will stay in the freezer for up to three months.
I’ve never tried roasted cauliflower. This looks delicious!
This looks delicious! I love cooked cauliflower!
I’ve been trying to get my kids to eat cauliflower more often recently, and it hasn’t been going well. This sounds like an amazing recipe. I’m hoping this’ll be the recipe that turns the tides.
I like that you roasted the head of cauliflower as a whole – usually I see it chopped and then roasted. It looks SO good!
I’ve heard roasted cauliflower tastes so good. I’ve yet to try it, but I will!
This sounds really good. I have been trying to eat healthier so this is perfect. Thanks for the recipe.
This is definitely going to be on my menu from now on. This would be perfect with a nice roasted chicken. Yum!
Thanks so much for sharing this recipe! I roast cauliflower, carrots, celery, and peppers together all the time. I’ve never thought to add a spice mix before. Yum!
I have seen this and been dying to try it. This looks so lovely and golden what a great side dish.
That sounds amazing! What a healthy snack idea! I love it.