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    Home » Vegetables

    Whole Roasted Garlic Parmesan Cauliflower

    Published: Jan 21, 2020 · Modified: May 22, 2023 by Tammy Circeo · This post may contain affiliate links · 2 Comments

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    Jump to Recipe Print Recipe
    PIN for Pinterest - Whole Roasted Garlic Parmesan Cauliflower

    If you like roasted vegetables, you'll love a whole roasted cauliflower. Truth is, it takes less time to roast cauliflower florets, but the beauty of a Whole Roasted Garlic Parmesan Cauliflower draws you to at least try it. It's an impressive dinner party side dish! Furthermore, you can let it roast while you prepare other parts of the meal.

    Whole Roasted Garlic Parmesan Cauliflower in the Dutch oven

    This post may contain affiliate links which means that if you click them and purchase something, I get a little commission. Thank you for your support.

    What size cauliflower to buy ...

    Truth is that it doesn't really matter. Buy what is available, buy what is needed for your meal, and don't sweat it too much. You'll only need to adjust the cook time the smaller the cauliflower is.

    Whole head of cauliflower on a kitchen towel with a red Le Creuset lid laying beside

    How to make whole roasted garlic parmesan cauliflower:

    Start, of course, with a whole head of cauliflower. Trim the leaves from the bottom and the very bottom of the stalk. Don't be tempted to cut too far up the stalk because you'll loosen the florets and lose the form of the whole head.

    Put the whole head upside down in an enameled Dutch oven or any deep, covered baking dish. Mix olive oil with garlic, Parmesan cheese, parsley, salt, and pepper, then spoon it over the bottom of the head of cauliflower. Let it fall down between the stalks of the cauliflower ... because all of that goodness needs to get fully inside.

    Whole head of cauliflower upside down in a dutch oven
    Whole head of cauliflower with the Garlic Parmesan sauce

    Turn the head over and put the rest of the olive oil mixture on top. If there's not enough oil to cover the whole head, drizzle more over.

    Whole head of cauliflower turned over with garlic parmesan sauce on top

    Roast at 425F for 30-45 minutes, depending on the size of the cauliflower. Use a cake tester or the tip of a knife to check on the tenderness. If you meet no resistance, it's done.

    Once it is done, grate more Parmesan over the top, turn on the broiler, and brown the cheese.

    Whole Roasted Garlic Parmesan Cauliflower in a Dutch oven

    How to serve Whole Roasted Garlic Parmesan Cauliflower

    To serve the cauliflower, simply cut into wedges. Serve with any roasted, grilled, or seared meats. Or on its own with other vegetables and a salad.

    Serve the whole cauliflower by cutting wedges

    Other vegetable recipes you might like:

    • Garlic Green Beans
    • Celery Root Puree
    • Charred Lemon Caper Brussels Sprouts

    Recipe

    Whole Roasted Garlic Parmesan Cauliflower in a Dutch oven with cloves of garlic, parsley, and parmesan cheese

    Whole Roasted Garlic Parmesan Cauliflower

    Tammy Circeo
    It takes less time roast cauliflower florets, but the beauty of a WHOLE Roasted Garlic Parmesan Cauliflower draws you to try it. An impressive side dish!
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 7 minutes mins
    Cook Time 45 minutes mins
    Total Time 52 minutes mins
    Course Side Dish
    Cuisine American
    Servings 6 servings

    Ingredients
      

    • 1 whole head of cauliflower trimmed of extra leaves and the extra stalk
    • ½ cup olive oil
    • 4 cloves garlic chopped small
    • ¾ cup fresh parmesan cheese grated
    • 1 tablespoon fresh parsley chopped
    • sea salt and pepper to taste
    • ½ cup water

    Instructions
     

    • Preheat oven to 425°F.
    • Place the head of cauliflower upside down in a large Dutch oven, or other baking dish with a lid.
    • Mix the olive oil, garlic, ½ cup of the parmesan cheese, parsley, salt and pepper.
    • Spoon about half of the olive oil mixture on the bottom of the head of cauliflower, making sure that it drips between the stalks. Turn the cauliflower over and spoon the rest of the olive oil mixture over the top. Drizzle extra olive oil if the surface is not amply coated.
    • Put the water in the bottom of the Dutch oven, cover, and bake for 30 minutes. Test to see if it's done by poking through to the center with a cake tester or tip of a knife. It should be soft with a little resistance. Keep roasting, testing after 5 minutes, until the desired doneness is achieved. The time it takes to roast the cauliflower totally depends on the size.
    • When it is done, sprinkle the rest of the parmesan cheese on top and broil till it is browned.
    • Cut into wedges to serve.
    Keyword cauliflower, roasted cauliflower
    Tried this recipe?Let us know how it was!
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    About Tammy Circeo

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    Comments

    1. Michelle Shulman

      January 29, 2021 at 11:35 am

      Either my oven runs too hot or ii I overcooked next time I’ll reduce the ampont of water &. Cut back on the time....thx

      Reply
      • Tammy Circeo

        January 29, 2021 at 12:31 pm

        Be sure to cover the Dutch oven, too so that the steam helps cook the cauliflower. I hope you enjoy it!

        Reply

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    I have always loved nurturing and feeding people. My cooking style is influenced by my Southern parents, time living in Europe, and the foods available in the Pacific Northwest, where I lived for over 20 years. I cook from scratch and strongly support local farms and producers, believing that food plays a pivotal role in our quality of life.

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