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.
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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.
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.
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.
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.
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.
Other vegetable recipes you might like:
Whole Roasted Garlic Parmesan Cauliflower
- 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
- 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.