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Roasted Cauliflower

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roasted cauliflower in a pot with broth and a spoon
This whole-head roasted cauliflower recipe is perfectly seasoned and browned beautifully in the oven. Unlike boiled veggies, this cauliflower has a beautiful, rich flavor and looked stunning when served.
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Roasting veggies is one of my favorite ways to enjoy them. Not everyone loves cauliflower, but almost everyone loves it cooked this way, plus it’s super easy to make! An entire head of cauliflower is seasoned perfectly and roasted to perfection in the oven. It has a very pleasant flavor and looks beautiful when it comes out of the oven.

Cauliflower is so versatile. We love to cook with it. Try our Cauliflower Fried Rice for another yummy side dish. For more veggies that can be roasted in the oven, try our Roasted Vegetables Recipe.

roasted cauliflower in a pot with broth and a spoon

MORE CAULIFLOWER RECIPES:
Sticky Sesame Cauliflower | Cauliflower Mac and Cheese


ROASTED CAULIFLOWER INGREDIENTS

roasted cauliflower raw ingredients that are labeled

You will need:

  • 1 head cauliflower, intact
  • 2 bay leaves
  • 4 to 5 sprigs of fresh thyme, plus more for garnish
  • Cracked black pepper
  • 4 to 5 cups chicken broth
  • ½ cup salted butter, melted

SUBSTITUTIONS AND ADDITIONS

BAY LEAVES: If you need a substitute for bay leaves, you can use oregano. For each bay leaf use ¼ tsp oregano.

CHICKEN BROTH: You can use beef or vegetable broth instead of chicken broth in this recipe if you were hoping for a different taste or to make it vegetarian.

PARMESAN: Add parmesan to the top of your cauliflower to give it a cheesy flavor.

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HOW TO MAKE THIS ROASTED CAULIFLOWER RECIPE

STEP ONE: Preheat your oven to 400°F.

STEP TWO: Carefully remove the leaves on the stem of your cauliflower head while keeping the whole head intact. 

roasted cauliflower process shot of cauliflower being cut

STEP THREE: Place the cauliflower in a stockpot. Add the chicken broth, 2 bay leaves, and 2 to 3 sprigs of thyme. Bring it to a boil over high heat on the stovetop. Boil for 7 to 8 minutes or until a fork can be poked into the stems of the cauliflower with a bit of resistance.

PRO TIP: Boiling and roasting times will vary according to the size of the head of cauliflower. It will cook more while in the oven so it’s important that there is still some resistance when checking for doneness during the boiling phase.

roasted cauliflower process shot of cauliflower submerged into broth in a pot

STEP FOUR: Then, lift the head of the cauliflower from the pot and place it stem side down in a 10-inch cast-iron skillet (an 8×8 inch square glass baking dish would also work). 

STEP FIVE: Scoop 2 to 3 ladle-fulls of the chicken stock, bay leaves, and thyme sprigs over the cauliflower in the skillet. 

roasted cauliflower process shot of cauliflower in a pan

STEP SIX: Sprinkle the cauliflower with the cracked black pepper to taste and pour the melted butter over the top of the cauliflower head.

roasted cauliflower process shot of butter being poured onto cauliflower in a pan

STEP SEVEN: Bake it in the oven for 10 to 15 minutes or until a fork/knife slips easily into the stems of the cauliflower. Spoon some of the broth/butter sauce from the pan up and over the cauliflower to baste every five minutes or so.

PRO TIP: If you melt the butter when you are boiling the cauliflower, it will cool enough while the cauliflower boils to form a thicker, almost paste-like consistency. Then, when you pour it over the cauliflower, it primarily stays on the florets during roasting and adds flavor before eventually blending with the broth in the skillet.

PRO TIP: If using unsalted butter, you may wish to add some salt to the head of cauliflower when seasoning.

STEP EIGHT: If additional browning is desired, turn the oven temperature up to 450 F or broil until it’s at the desired level of brownness. 

STEP NINE: Garnish your cauliflower with fresh thyme leaves and serve it immediately.

STORAGE

IN THE FRIDGE: You can store your cauliflower in an airtight container for up to 5 days.

IN THE FREEZER: You may want to cut your cauliflower head into pieces before freezing. Allow to cool completely, then place in a freezer-safe bag for up to 3 months.

roasted cauliflower in a pot of broth with a spoon

This perfectly seasoned, oven-roasted cauliflower is a delicious way to eat your veggies. Unlike grilled veggies, oven-roasted vegetables don’t shrink down and they keep all of their flavors. Roasting the whole head of the cauliflower looks impressive and tastes incredible!

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roasted cauliflower in a pot with broth and a spoon

Roasted Cauliflower

5 from 1 vote
This whole-head roasted cauliflower recipe is perfectly seasoned and browned beautifully in the oven. Unlike boiled veggies, this cauliflower has a beautiful, rich flavor and looked stunning when served.
Prep Time 5 minutes
Cook Time 40 minutes
Total Time 45 minutes
Servings 4

Ingredients
  

  • 1 head cauliflower intact
  • 2 bay leaves
  • 4 to 5 sprigs fresh thyme plus more for garnish
  • cracked black pepper
  • 4 to 5 cups chicken broth
  • 1/2 cup salted butter melted

Instructions
 

  • Preheat the oven to 400°F.
  • Carefully remove leaves and the base stem of the cauliflower head, while keeping the head as a whole intact.
  • Place cauliflower in a stockpot. Add chicken broth, 2 bay leaves, and 2 to 3 sprigs of thyme. Bring to a boil over high heat on the stovetop. Boil 7 to 8 minutes or until a fork can be poked into the stems of the cauliflower with a bit of resistance.
  • Lift the head of cauliflower from the pot and place stem side down in a 10-inch cast-iron skillet (an 8×8 inch square glass baking dish would also work).
  • Use a ladle to scoop 2 to 3 ladles of the chicken stock, as well as the bay leaves and thyme sprigs over the cauliflower in the skillet.
  • Sprinkle the cauliflower with cracked black pepper to taste and pour the melted butter over the top of the head.
  • Bake in the oven for 10 to 15 minutes or until a fork/knife slips easily into the stems of the cauliflower. Spoon some of the broth/butter sauce from the pan up and over the cauliflower to baste every five minutes or so.
  • If additional browning is desired, turn the oven temperature up to 450°F or broil until desired level of brownenss is achieved.
  • Garnish with fresh thyme leaves and serve immediately.

Nutrition

Calories: 252kcal | Carbohydrates: 8g | Protein: 4g | Fat: 24g | Saturated Fat: 15g | Trans Fat: 1g | Cholesterol: 61mg | Sodium: 1106mg | Potassium: 631mg | Fiber: 3g | Sugar: 3g | Vitamin A: 764IU | Vitamin C: 87mg | Calcium: 57mg | Iron: 1mg
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Proudly Prepared by the Spaceships Kitchen

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