Herb Whole Roasted Cauliflower

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

straight on shot of whole roasted cauliflower head with text overlay for facebook


 

A chalky cousin of broccoli, cauliflower is slightly spongy, but also crisp and can be fairly bland in flavor. This feature makes it an ideal base for fresh herbs and sauces. It is like having a blank canvas to paint.

Many folks have tossed cauliflower in buffalo sauce, roasted it or pureed it to a mashed potato-like consistency. All of these versions are delicious so I decided to try something new.

First I wanted cauliflower steaks. Thicks cuts of cauliflower basted with my hot sauce spiked yogurt sauce. But for the life of me, I’ve never found a head of cauliflower that actually slices nicely for a steak. Have you?

Instead, I kept the head whole for a simple, but dramatic presentation. Dredging in yogurt, fresh herbs and a dash or two of hot sauce adds just enough flavor to make it a suitable side for nearly any main course.

It has flavor, but not so much to overpower. It stays low carb and super healthy, catering to so many specialty diets, I won’t even name them all!

If you don’t have or like hot sauce try adding a few dabs of lemon juice or lemon zest to add acidity and elevate the flavor profile of the dish. It really brightens the fresh herbs.

close up of slice of roasted cauliflower on plate

Dipping Sauces

While it has plenty of flavor after being dredged in this fabulous yogurt sauce, but some people just like sauces. They are saucy people.

Hubby is one. So here are a few suggestions of my favorite sauces.

overhead shot of cut head of cauliflower

Whole Roasted Cauliflower Ingredients

First things first, the ingredient list. It’s super simple and and you can easily find all of these ingredients at your local grocery store.

  • Plain yogurt – This yogurt will be used as the base of the creamy sauce used to season the cauliflower. It’s full of fresh herbs, and any remaining sauce can be used as a dip for veggies.
  • Fresh herbs – I like to use a blend of fresh parsley, fresh rosemary, fresh thyme and fresh garlic cloves to season the herb sauce used to give flavor to this versatile vegetable.
  • Salt and pepper – I like to use fine sea salt and finely ground black pepper. Simple, yet effective when paired with the fresh herbs listed above.
  • Hot sauce – Just because I like my cauliflower to have a little kick, I like to add a little hot sauce. You can use your favorite brand, or omit it all together if you don’t like spice.
  • Lemon – Always make sure to use fresh lemon here rather than the bottled version. It adds a brightness and acidity to the cauliflower florets that can’t be beat.
  • 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.
slice of whole cauliflower on plate with sauce

How to Make Whole Roasted Cauliflower

  1. Prepare oven and baking dish. Preheat oven and line a baking sheet with foil.
  2. Prepare cauliflower. Remove the outer 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.
  3. Make sauce. 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.
  4. Coat whole heads of cauliflower. Dredge cauliflower head directly into the bowl, covering with yogurt. Use a spoon to get into the nooks and crannies.
  5. Bake. Roast the cauliflower for approximately 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.
  6. Serve. Transfer to serving plate and cut into thick wedges. Serve with additional cold yogurt sauce.

Storage, Make Ahead and Freezing

Storage: You can store any leftovers in an airtight container in the refrigerator for up to three to five days.

Make Ahead: 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.

Freezing: Place leftover cauliflower in a freezer bag or airtight container and it will stay in the freezer for up to three months.

collage of roasted cauliflower for pinterest

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5 from 4 votes
If you're looking for a roasted cauliflower recipe that doesn't lack on flavor, this Green Curry Cauliflower is it!
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cauliflower pizza crust with topping suggestions

Parmesan Cauliflower Pizza Crust

4.86 from 14 votes
This Parmesan Cauliflower Pizza Crust is the secret to getting a perfectly crispy no-carb cauliflower crust! A healthy alternative to the usual pizza crust! 
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straight on shot of whole head of cauliflower with sauce with text overlay for pinterest
angled shot of sliced whole cauliflower

Whole Roasted Cauliflower

4.71 from 17 votes
Herb Roasted Cauliflower uses a whole head of cauliflower, covers it in a yogurt and fresh herb blend and then roasts it to perfection. A healthy, low carb side dish!
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Servings: 4

Ingredients

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

Calories: 97 kcal, Carbohydrates: 11 g, Protein: 5 g, Fat: 4 g, Saturated Fat: 2 g, Cholesterol: 15 mg, Sodium: 384 mg, Potassium: 339 mg, Fiber: 2 g, Sugar: 6 g, Vitamin A: 485 IU, Vitamin C: 37.5 mg, Calcium: 184 mg, Iron: 1.1 mg
Author: Jessica Formicola
Calories: 97
Course: Side Dish
Cuisine: American
Keyword: herb roasted cauliflower
Did you make this recipe?I’d love to see your recipes – snap a picture and mention @savoryexperiments or tag #savoryexperiments!
Jessica Formicola in her ktichen

About the Author

Jessica Formicola

Jessica the mom, wife and chef behind Savory Experiments. You might see her on the Emmy- nominated TV show Plate It! or on bookshelves as a cookbook author. Jessica is a Le Cordon Bleu certified recipe developer and regularly contributed to Parade, Better Homes & Gardens, The Daily Meal and more!

Read More About Jessica

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Questions and Reviews

  1. 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.

  2. I like that you roasted the head of cauliflower as a whole – usually I see it chopped and then roasted. It looks SO good!

  3. 5 stars
    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!