Whole roasted cauliflower is a visually stunning vegetable dish, and one of the simplest to make. Each cauliflower head roasts whole, standing upright on its stem, tucked with fresh thyme, rosemary, and sage, and finished with Parmesan. You can substitute one large cauliflower if you can’t find the little ones.
Baby cauliflower appear at farmers markets and specialty grocery stores, particularly in fall and winter. One large head of cauliflower substitutes perfectly when baby cauliflower aren’t available.
This recipe for Roasted Baby Cauliflower was first published in the Glamour Magazine article, “Your Favorite Thanksgiving Sides—Under 200 Calories“
Servings: 4 servings
I'm fascinated by the idea of roasting an entire head of cauliflower, so when I came across these adorable baby cauliflower at the market the wheels started turning. They make a visually stunning side dish, perfect on cold winter nights.You can substitute one large cauliflower if you can't find the little ones.
Ingredients
- 4 baby cauliflower
- One small onion quartered then sliced crosswise into 1/4 inch long pieces
- 4 sprigs fresh thyme
- 4 sprigs fresh rosemary
- 4 sprigs fresh sage
- 2 tablespoons of good quality olive oil
- olive oil spray
- ¼ cup grated Parmesan
- ½ cup shredded Parmesan
- salt and pepper to taste
Instructions
Preheat the oven to 400 degrees. Wash the cauliflower. I soaked mine upside down in a big bowl of water to get any grit out of the nooks and crannies. Keep the leaves on. Hold each one over the sink by the stem and spray with olive oil.- Tuck the herbs into all of the crevices as shown. Place on a rimmed baking sheet with the onions and any remaining herbs. Drizzle each cauliflower with about a tablespoon of olive oil, season with salt and pepper, then turn them over so that the stems face up. Roast for 20 minutes then turn them so that the stems are facing down. Continue roasting for another 15-20 minutes minutes.
- Sprinkle evenly with the grated Parmesan, then top with the shredded Parmesan and roast until cauliflower is tender and the onions are dark brown, about another 10-12 minutes longer. Serve on per person, with the onions and remaining cheese mixture to the side.
Notes
FAQs:
Can I use one large cauliflower instead of baby ones? Yes, one large head of cauliflower substitutes directly. Increase the total roasting time to approximately 60 to 75 minutes depending on size, checking for tenderness with a knife tip inserted into the thickest part of the stem. Everything else in the recipe stays the same. Where do I find baby cauliflower? Baby cauliflower appear at farmers markets in fall and winter, at Whole Foods and specialty grocery stores, and occasionally at mainstream grocers. They're sometimes labeled "caulini" or "broccoflower" depending on the variety. If you can't find them, one large head produces identical results with a longer cook time. Do I need to remove the leaves? No, keep the leaves on. They protect the outer florets from over-browning during the long roasting time and add their own flavor. They become slightly crispy and are edible, though most people push them aside. Remove any yellowed or damaged outer leaves before roasting.
Can I use one large cauliflower instead of baby ones? Yes, one large head of cauliflower substitutes directly. Increase the total roasting time to approximately 60 to 75 minutes depending on size, checking for tenderness with a knife tip inserted into the thickest part of the stem. Everything else in the recipe stays the same. Where do I find baby cauliflower? Baby cauliflower appear at farmers markets in fall and winter, at Whole Foods and specialty grocery stores, and occasionally at mainstream grocers. They're sometimes labeled "caulini" or "broccoflower" depending on the variety. If you can't find them, one large head produces identical results with a longer cook time. Do I need to remove the leaves? No, keep the leaves on. They protect the outer florets from over-browning during the long roasting time and add their own flavor. They become slightly crispy and are edible, though most people push them aside. Remove any yellowed or damaged outer leaves before roasting.
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