Roasted Cauliflower: Whole and Yummy

By on March 28, 2020

In case your wondering what to cook for supper,  here’s a dish that seems so apropo of this moment.  I don’t know about you,  but I’m about roasted myself with all this news.  Better still,  why not throw a whole cauliflower in the oven and roast that instead.  Slather it with butter, season with salt and pepper.  Yum.

  • 1 head cauliflower, trimmed (remove the green leaves from base)
  • 1/4 cup melted butter
  • 2 cloves garlic, finely chopped
  • 1 tsp. grated lemon zest
  • 4 thyme sprigs
  • Sea salt and black pepper
  • 1/2 tsp. red pepper flakes
  • Extra virgin olive oil


Before you get started, make sure your oven is preheated to 375 degrees Fahrenheit. Pour a little bit of extra virgin olive oil in the bottom of a cast iron pan and place the head of cauliflower right in the pan.

In a small bowl, mix together the melted butter, garlic, lemon zest, thyme and red pepper flakes. Either brush or drizzle the butter mixture over the top of the cauliflower. Sprinkle a pinch or two of salt and pepper on top. Place a layer of foil over the head of cauliflower and slide it into the oven. Let the cauliflower roast for about 30 minutes.

After about a half hour, remove the foil and roast uncovered for 10 to 15 minutes. When the cauliflower looks tender, slightly golden brown and crisp, remove it from the oven. Drizzle a little extra butter on top with any extra seasoning you think the cauliflower might need.

If your oven has a broiler (most of them do) you could turn the broiler to medium and slide the cauliflower in the oven for a few more minutes until it reaches perfect caramelization. Remove the cast iron from the oven with a potholder (the handle will be extremely hot) and let it cool for a few minutes. Your cauliflower is ready to serve!

Don’t be surprised if everyone wants to take pictures. This is an edible centerpiece that you’ll want to incorporate into your weekly dinner routine.

About Linda Eckhardt

Linda West Eckhardt, is an award winning journalist, food writer, and nutritionist. Her more than 20 cookbooks have garnered prizes including the James Beard prize for the best cookbook for a text she wrote with her daughter, Katherine West DeFoyd, entitled Entertaining 101, Doubleday. Their follow-up book, Stylish One Dish Dinners, Doubleday, was also nominated for a James Beard prize. Their next book, The High Protein Cookbook, Clarkson Potter, remains a best seller after 12 years. That book was designed to accompany low carb diet plans. Her ground-breaking book, Bread in Half The Time, Broadway Books, was named the Best Cookbook in America by the prestigious IACP, The Julia Child award. Her award winning radio work with Jennifer English, for a national show on the Food and Wine radio network, was nominated for a James Beard Prize for a show called, “I Know What You Ate Last Summer.”