Cauliflower just might be my favorite vegetable, I make it so often. It’s incredibly versatile (hello, cauliflower rice, cauliflower soup, cauliflower mash!), a quick and simple side dish in a pinch, plus it’s a healthy, low-carb choice. If you’re not quite on board with the current cauliflower craze, this recipe for Whole Roasted Cauliflower with Buffalo Sauce has your name on it.
This is an easy cauliflower recipe that is sure to convert any cauliflower naysayers out there. 😊 We love it because as a nutritious and tasty side dish it doesn’t get much easier than this!
Our Whole Roasted Cauliflower with Buffalo Sauce is crisp on the outside and tender inside. We serve this cauliflower dish with buffalo sauce for a little kick but it’s versatile enough to serve with your choice of dip! Here is the recipe for the buffalo sauce. If you’re looking for an easy cauliflower recipe that is “food-friendly” for all, this Whole Roasted Cauliflower is:
- Low-carb (or keto-friendly).
So let’s get to it!
How do you prepare cauliflower?
What makes this Whole Roasted Cauliflower recipe such an easy recipe, is that there’s very little prep involved.
Start by rinsing the cauliflower head under cold tap water, drain it, and then pat it dry with paper towels. Next, place the cauliflower head on a cutting board with the stem up, and remove (and discard) the leaves around the cauliflower stem with a paring knife. For this whole roasted cauliflower, we want the stem removed entirely. Angle the knife and carefully cut around the stem in a saw-like movement until you can easily break it away. You’ll want to be careful to not cut too close to the branches or they will break off!
Now the cauliflower is nearly ready for roasting! Preheat your oven to 400°F. Drizzle olive oil into the bottom of the cauliflower, turning it so the oil makes its way into all the cracks and crevices. Sprinkle 1/2 teaspoon of salt and some ground pepper into the bottom of the cauliflower head and place it, stem side down, into a skillet or oven-proof baking dish.
Brush olive oil over the whole top and sides of the cauliflower head and sprinkle with the remaining salt and pepper. Roast the cauliflower head on the center rack of the oven until the top is golden brown, about 35-40 minutes. After about 20 minutes in, you can turn the pan to evenly brown the cauliflower.
You only need a few kitchen items to roast this whole cauliflower:
- Paring knife.
- Ovenproof skillet or baking dish.
- Basting brush (but your hands will work fine as well 😉.
How do you know when cauliflower is cooked?
You’ll know that the cauliflower is done roasting when you can pierce it easily with a skewer (you still want some resistance, otherwise it’s overdone).
What goes well with roasted cauliflower?
Did I mention how versatile this is? 😊 Our Whole Roasted Cauliflower can be served as a side dish or appetizer, and it goes with almost any meal. Not a fan of buffalo sauce? Swap it out for some garlic-flavored cheddar cheese sauce instead.
Serve it as a side for a chicken or steak dinner, or make it as a starter to the main course. This easy cauliflower recipe is also easy to change up, still producing a delicious result. Instead of drizzling olive oil on the outside of the cauliflower, you can coat it with softened butter and sprinkle lightly with your choice of herbs and spices- we love the flavor of paprika with the bold and spicy buffalo sauce!
Want to make it a meatless meal?
What are the health benefits of cauliflower?
Cauliflower is a cruciferous vegetable that is very low in calories but impressively high in vitamins, minerals, and nutrients, including fiber, B-vitamins, Vitamin C, Vitamin K, magnesium and potassium, among many others. It’s rich in phytonutrients which contains antioxidant and anti-inflammatory benefits that can boost your immune system and protect your body against disease.
Cauliflower belongs to the same cruciferous vegetable family as broccoli, kale, and cabbage, and shares many of the same benefits. For those aiming for fewer carbohydrates, cauliflower is a friend since it’s very low-carb and also high in fiber. The bottom line- it’s GOOD for you and tastes good, too!
SOME OTHER RECIPES WE ARE SURE YOU WILL LOVE:
- Our Couscous, Arugula Salad with Pomegranates is a beautiful wintertime salad for your holiday table! We combine sweet, red pomegranate seeds with spicy arugula, roasted butternut squash and toasted walnuts for a hearty and festive dish.
- Beer-Simmered Bratwurst simply feels like fall and trust us, you’ll love the aroma of brats simmering in a pot of beer and spices all day. Serve it with sauerkraut and roasted veggies for an easy weekday meal.
- Our Spaghetti Squash with Turkey Meatballs is a delicious, low-cal and gluten-free meal that comes together quickly. Top this dish with some parmesan cheese and you’ve got a healthier Little Italy spaghetti dinner!
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- 1 large cauliflower, 2-1/2 to 2-3/4 pounds
- Olive oil
- 1 teaspoon table salt
- 1/4 teaspoon freshly ground white or black pepper
- Buffalo sauce
- Preheat the oven to 400°F
- Rinse the cauliflower under cold tap water, tip to drain then pat dry with paper towels. Place on a cutting board, stem up. With a paring knife, remove and discard the leaves around the cauliflower stem.
- Angle the knife and cut out the stem using a saw-like movement until you have cut around the stem. Be careful and do not cut to close to the branches or they will break off. Grasp the stem and give a little twist and it should break off.
- Drizzle olive oil into the bottom of the cauliflower, tipping to get oil into the cracks and crevices. Sprinkle with 1/2 teaspoon salt and a bit of ground pepper.
- Place the cauliflower, stem side down, in a skillet or oven-proof baking dish.
- Brush olive oil over the entire top and sides of the cauliflower and sprinkle with the remaining salt and pepper.
- Transfer the cauliflower to the middle of the heated oven and roast for 35-40 minutes until golden brown. Turn the pan after 20 minutes to evenly brown the cauliflower.
- Check for doneness with a skewer, it should pierce easily with some resistance. Transfer to a work space and allow to sit for an additional 5 minutes before serving. It will continue to cook from residual heat during that 5 minutes rest time.
- Serve with spicy Buffalo sauce or your favorite sauce or topping.
- Roasted cauliflower can be seasoned with your choice of herbs and spices before roasting.
- Instead of drizzling olive oil on the outside of the cauliflower, coat it with softened butter and sprinkle lightly with paprika
- A garlic-flavored cheddar cheese sauce is another delicious sauce that compliments the delicate flavor of the cauliflower.
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- J.A. HENCKELS INTERNATIONAL 31160-101 CLASSIC Paring/Utility Knife, 4-inch, Black/Stainless Steel
- Lodge L8SK3 10.25 inch Cast Iron Skillet, Pre-Seasoned and Ready for Stove Top or Oven Use 10.25" Black
- Restaurant-Grade Boar Hair Pastry and Basting Brush Set of 3 (1, 2 and 3 Inch). Ultra-Fine Hardwood Flat Brushes for Spreading Butter, Egg Wash or Marinade to Pastries, Dessert, Bread Dough or Meat
Nutrition Information:Yield: 4 Serving Size: 1/4 of Cauliflower
Amount Per Serving: Calories: 79Total Fat: 4gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 0mgSodium: 560mgCarbohydrates: 9gFiber: 5gSugar: 4gProtein: 4g
Nutrition information is a guideline only, is calculated automatically by third-party software, and absolute accuracy is not guaranteed.