Easy Whole Roasted Cauliflower with Garlic Butter (Print version)
Golden whole roasted cauliflower basted in garlic butter. Tender inside, crisp outside, and ready with just ten minutes of hands-on prep.
# Ingredients:
For the cauliflower
01 -
1 medium head cauliflower (about 2 lb / 900 g)
02 -
1/4 cup (60 ml) water
03 -
Salt and black pepper
For the garlic butter
04 -
4 tablespoons unsalted butter, melted
05 -
3 cloves garlic, minced
06 -
1 teaspoon lemon zest
07 -
1/2 teaspoon fine sea salt
08 -
1/4 teaspoon freshly ground black pepper
09 -
1/4 teaspoon red pepper flakes (optional)
To finish
10 -
1 tablespoon fresh parsley, chopped
# Instructions:
01 -
Preheat the oven to 375°F. Pour the water into a deep baking dish or oven-safe skillet.
02 -
Pull off the outer leaves and slice the very bottom of the stem so the head sits flat. Cut a shallow cross into the base of the stem to help the center cook evenly. Pat the cauliflower completely dry.
03 -
Melt the butter and stir in the garlic, lemon zest, salt, black pepper, and red pepper flakes if using.
04 -
Place the cauliflower stem-down in the dish. Brush about half the garlic butter all over the top and sides. Roast uncovered for 30 minutes.
05 -
Remove the pan and brush the remaining garlic butter over any pale spots. Return to the oven and roast another 25 to 35 minutes, until a paring knife slides easily into the center.
06 -
Let the cauliflower rest for 5 minutes, then slice into wedges or break into florets. Scatter fresh parsley over the top and serve.
# Good to know:
01 -
For a deeper golden crust, broil for the final 2-3 minutes, watching closely.