Oven Baked Whole Roasted Cauliflower
This is probably the easiest and tastiest way to prepare cauliflower, EVER! I’m telling you, it’ll turn you into an instant fan, even if you think you aren’t on best of terms with cauliflower right now.
First off, whole roasted cauliflower is EXTREMELY low maintenance. The cauliflower itself really doesn’t require much preparation at all and once it’s in the oven, it won’t really need you to attend to it much, except maybe to check for doneness after a little while and then switch the oven to broil once it’s done to your liking. Not what I would call complicated!
Secondly, this cooking method won’t turn your entire house into a major stink zone! Rather, it will probably fill it with the loveliest sort-of-roasted-garlicky aroma. Not what I would call unpleasant in the least.
Lastly, cauliflower cooked this way becomes so super moist and tender and crazy tasty and so delicious, you’ll just want to eat the whole thing to yourself and not share one bit with anyone. Frankly, at a little over 150 calories per serving, you could probably afford to do just that, too!
Honestly, if you’ve never tried a Whole Roasted Cauliflower before, you have to do it, right now. I have no doubt that you’ll be completely sold!
This baby needs to cook in a really hot oven, so before you do anything, you’ll want to turn that knob all the way up to 400°F.
Then, you’ll need to prep your cauliflower for the ride but like I said earlier, this couldn’t be easier or less demanding. All you need to do is trim the outer leaves and then, if necessary, cut the stem flush with the rest of the head so your cauliflower gets to sit straight on its own, without any help on your part.
Don’t go removing the core, though, because then you’d most likely end up breaking up the florets and your cauliflower would completely fall apart.
Then, place the cauliflower in a round 4½ quart Dutch Oven and make sure that the lid sits well in its place; if it doesn’t, shave a little bit off the base of the cauliflower until you get that lid to close.
Next, in a glass measuring cup, combine some extra-virgin olive oil, Dijon mustard and apple cider vinegar — by all means don’t go using plain white vinegar, that stuff is WAY too strong — along with some dried oregano, dried chives, garlic and onion powder, salt, pepper and a little bit of red pepper flakes (although you can totally leave those out if you’re not a fan of heat) and mix that vigorously with a fork until well combined.
Then, pour that mixture right on top of the cauliflower.
Rub that mixture over the entire surface of the cauliflower, until every last inch is well covered. You’ll want to favor the use of your fingers here, as they will do a much better job at pushing the seasoning into the millions of tiny little cracks and crevices of the cauliflower head.
If you preferred not to get your hands dirty, though, I suppose that a silicone pasty brush would very well do the trick.
All that’s left to do now is put the lid on and pop that baby in the oven for about 35 minutes, or until it’s tender and the tip of a sharp knife can be inserted in without resistance.
You’ll then want to take the lid off, set the oven to broil and place the cauliflower under the broiler for about 5 minutes, or until its top gets beautifully golden brown.
Now CAREFULLY transfer the cooked cauliflower to a plate and garnish with a handful of fresh chopped parsley and a dribble of extra-virgin olive oil if desired…
To serve, simply slice the cauliflower into 4 to 6 wedges with a sharp knife.
Although as you can see, this thing is REALLY hot when it comes out of the oven! You might want to wait a few minutes before you go to town… if you’re patient enough.
Oh, and for the record, should you be lucky enough to generate leftovers, you might be happy to know that this oven baked cauliflower is also incredibly tasty straight out of the ice box. I’m thinking that it would make an excellent base for a cauliflower salad of some kind.
Oooooooooh! I feel a tasty recipe coming up…
Oven Baked Whole Roasted Cauliflower
- 1 medium head cauliflower
- 1/4 cup extra-virgin olive oil
- 2 tbsp Dijon mustard
- 2 tbsp apple cider vinegar
- 1 tbsp dried oregano
- 1 tsp dried chives
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp salt, I use Himalayan salt
- 1/2 tsp ground black pepper
- 1/2 tsp chili pepper flakes
- Preheat the oven to 400°F
- Trim the outer leaves off the cauliflower and cut the stem flush with the rest of the head so it can sit straight and then place the cauliflower in a 4½ quart Dutch oven; check the lid for proper fitting and trim the base of the cauliflower if necessary.
- Combine the rest of the ingredients in a glass measuring cup and mix well with a fork until well combined.
- Pour that mixture over the cauliflower and rub it all over the cauliflower with your fingertips until it's completely coated.
- Put the lid on and pop in the oven for about 35 minutes, or until tender.
- Take the lid off, set the oven to broil and place the cauliflower under the broiler for 5 minutes minutes, or until it gets beautifully golden brown.
- Carefully transfer the cooked cauliflower to a plate, garnish with a handful of fresh chopped parsley and a dribble of extra-virgin olive oil if desired, and serve without delay.
If you’ve tried this recipe, please take a minute to rate the recipe and let me know how things went for you in the comments below. It’s always such a pleasure to hear from you!
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106 Comments on “Oven Baked Whole Roasted Cauliflower”
This looks awesome! Can’t wait to try it. I am pretty much obsessed with cauliflower. Love it mashed and as rice. And I’ve roasted florets. This just looks much easier. The only way I don’t like it is steamed and mushy! Just discovered your site thru the Weekend Link Love on MDA…love it!
That’s awesome, Elizabeth! Glad the Internet has lead you here! May I ask what that weekend link love is all about? I sure would love to check it out! 🙂
Weekend Link Love is a feature on Mark’s Daily Apple every Sunday that has links to different things on the web that could be of interest to readers, like recipes, articles, studies, etc. I always like to check it out!
Of course I knew that!!! Where had my brains gone? I LOVE Mark’s Weekend Link Love, especially when he shares my stuff! It’s always SUCH an honor.
Well, I’m really happy to hear that Mark sent you! Thanks a bunch for dropping by! 🙂
Cannot wait to try this. I am on a new way of eating called 56 Days. Completely legal. Thanks!
Just popped it in the oven, smells so go.
I certainly hope it tasted as good as it smelled, Carrie!
This my third time using this Roasted Cauliflower recipe and we love it! It’s so easy and spicy!
We use cauliflower more and it gives us a alterative to green beans and broccoli.
It great to eat cold and leftover.
Thanks for the great feedback, Marylou! Happy to hear you are enjoying the recipe! 🙂
Omg!…ruined my 4.00 head of cauliflower….I followed recipe to the T….vinegar?…really I should of known better🤢
reading the comments it sounds amazing but I tried it and it was just very vinegary. I cook a lot and I followed the recipe exactly the vinegar was very overpowering I couldn’t even eat it. looking at the other comments I feel as though maybe something was wrong with my ACV because it tasted horrendous
I’m real sorry to hear that the recipe wasn’t to your liking, Colette…
I’ve made this numerous times & have shared the recipe with friends & family. Today I’m going to try it with Purple Cauliflower! Super excited to see what it looks like
Very interesting!!! Please report back with the results; I’m super curious!
YUCK. No matter what you do with it, what seasoning you use, what fancy name you call it is still and stinking cauliflower. With all its grainy and bitter taste. When I walked into my friends house I almost got sick from the smell. My wife made it and it was a rerun of the first experience. They liked it…sort of.
Oops, need to try this none the less with cauli at $3/head AUD, bring on the fiber! The other half is reluctant, will advise.
Thanks for sharing this recipe! Can’t wait to try it 🙂
You are very welcome, Heather. Hope you like it! 🙂
Mine is in the oven now! I’m so excited to try it 🙂 I also might use the topping as a salad dressing, it’s so delicious!
I don’t have a dutch oven. Could I do this in a baking dish tented with foil?
Probably, Molly, but it would take much longer to cook, and you’d have to make sure that you have a very good seal, too!
Just popping in with a trick. I pour about half of the mixture into the bottom of the cauliflower, moving it around lije a kid with a bowl of jello. This has the mixture seep into all the florets. Typically, I have to add a bit more liquid to accomodate the extra interior coverage. 😘
can this be made ahead of time, then reheated just before serving?
I wouldn’t recommend it, Shaysha. Perhaps you could prep the cauliflower and sauce ahead of time, but I would only bake at the last minute.
I make one of these every week! And I slice it up and chunks, and keep it in a tupperware container in my fridge. I eat a bunch of it in a salad cold right from the fridge everyday. It is delicious. Even just as a snack right out of the fridge! I’m making one right now in fact!
Looks like a great recipe – I found it on pinterest when searching for cauliflower recipes – looking for some new things to try. Thanks – making it tonight.
Hope it’s to your liking, Kimberlee! 🙂
Sounds great. Don’t have Dutch oven either. Could I use large casserole dish with lid?
It will definitely work, Dixie, although the cooking time might be slightly longer…
This is amazing 🙂 I love to such amazing recipes
Where is the sodium coming from?
Mainly from the salt, Amy… Feel free to reduce that if you feel it’s too much!
We use kosher salt, what is best ?
I’m a huge fan of Himalayan salt, but kosher is a very good choice, too!
Hi the high salt content is coming mainly from the Dijon mustard not your Himalayan pink salt. It could be lower if you made the mustard instead 120 mls salt to a teaspoon of mustard. Otherwise your recipe sounds divine
shut up cj
Oh no, I don’t have any mustard! Is there a substitute I can use? Maybe ground mustard? Gah, how can I live in a house without Dijon?!?!
The ground mustard would definitely work, Jasmine. Simply re-hydrate it with water and you’ll be good to go!
What if you don’t have a Dutch oven. What else could I use?
You can use a casserole dish or any cooking vessel that has a fitting lid, only the cauliflower will take a longer time to cook.
I have made this 3 times and it’s my husband’s favorite vegetable now lol this is a wonderful dish I have recommend it to others as well it’s delisious!
Haha! Thank you Paula. Glad you guys like it. 🙂
I do not have a Dutch oven I was wondering if you had any ideas of something else to cook it in. Thanks!!
What would you recommend to use instead of oil??? I’m trying to be completely oil free as well so thinking of just veggie stock.
I really think that you should stick with the oil, Sylvia, but feel free to experiment if you must!
Hi, I have regular vinegar, not ACV. Would that be okay in a pinch?
White vinegar is a tad too strong, I think… if you have no other choice, I guess it could work, but use only half the quantity.
Do you eat this by itself, or as a side dish? If as a side, what could you eat with it?
Got the thumbs up from my husband! Thanks!
Happy to hear! And you are very welcome! 🙂
Would this work in a pressure cooker? How high and how long would you recommend?
I just put this in the oven! Can’t wait for it to be done. I loved the flavor of the seasoning mix! Thanks for sharing such a delicious sounding recipe. Hopefully I can change that to delicious TASTING recipe after it’s done!
I certainly hope the same too, Bryan! 🙂
Is there anyway to avoid the oil? Would tahini work? Or FABA?
I was excited by this recip! It was REALLY disappointing!!! No leftovers it all went in the trash!!
I’m real sorry to hear, Jusdy. What caused you to be so disappointed, if I may ask?
I made this & used a covered casserole dish. Baked at 375° for 35 min, then switched to broil 5 min uncovered. Very good! Personally, I’d omit the vinegar next time. Thanks for the recipe!
Absolutely wonderful. Only change, used rice wine vinegar,
This looks so delicious. Someone posted a link to it in a co-op group I’m in. I don’t have a Dutch oven though. ☹️ Are there any other options? If I put it in a pan and cover with foil, will it turn out like this?
I found this recipe last fall when I was trying to incorporate more fresh veggies into our diet. Now I make it at least once a week! It is so good, my husband loves it, and it doesn’t make the house smell like cauliflower! One thing I’ve changed, since we do mostly sheet pan meals now, I cut it up into big chunks, swirl it around in the sauce, and put it on the sheet pan. 45 or so minutes at 400 along with the other dinner ingredients and we are eating the tastiest food ever! Thanks for the recipe!
I started with this recipe and branched out with a variety of different sauces to put on the cauliflower oncluding, BBQ, italian dressing, olive oil +pork rub… The possibilities are endless.
Thanks for posting this recipe, it was fantastic and I will be making it again.
Thank YOU, Julie. Real happy to hear! 🙂
I found this recipe a few months ago and I’m so glad I did! I make it all the time! It’s so easy to put together and the taste is amazing!
Thanks much for the kind words, Jamie. Glad to hear you are loving this recipe! 🙂
Wow, delish! Coming from someone who is not a cauliflower fan I was very impressed! Will definitely make again 🙂
*HIGH FIVE* 😀
I made this using half balsamic vinegar and soy sauce. I doubled the sauce. After cutting out the stem and leaves pour half the sauce into it. Give it time to get into the crevices. Flip over and pour remaining sauce on top. It turned out very good. Will make again.
Real happy to hear, Tara! And thanks for the great feedback! 🙂
Horrible!!! Don’t do it!!!
Wow! Just made this for the first time and it is DELICIOUS! I don’t want to stop eating it. Where has this recipe been all my life?😃 thank you!
Hahaha, thank you JP! Real happy to hear! The good news is you can eat as much as you want, so knock yourself right out! 🙂
This sauce is amazing! I want to put it on everything!
Haha! *High five*
Delicious and easy recipe. I have made it a few times now and everyone loved it. Thank you! ☺
The vinegar is incredibly overpowering. Was it meant to be two teaspoons?
No, it’s really meant to be 2 tablespoons! Not sure what happened… did you use apple cider vinegar?
I had to cook it for much longer than the 35 mins recommended, and my cauliflower wasn’t that big. We loved the flavour!
Did you use a Dutch oven?
Only have half tbsp of oregano… Is there a good substitute?
You could use Italian herbs or herbes de Provence, or just use whatever oregano you have left! You should be fine! 🙂
Made this for dinner with chicken tonight. Stuck with the recipe and it is delightful. It’s a winner for us!Eileen
Real happy to hear, Eileen! And thanks a bunch for taking the time to let me know, too! I greatly appreciate that! 🙂
Perfect timing as I’d just bought a pound of ground lamb at the farmer’s market this past week. This recipe was a lot easier than my usual lamb patties. It came together quickly, but I only got 11 – 2″ balls, which I flattened into patties and baked on a rack above all the fat. They shrunk like crazy, but were very good. The Tzatziki sauce I made with half sour cream and half yoghurt and I didn’t blend it, but had small homegrown diced English cucumber and no avocado on hand. I used the juice and zest of just half a lemon and just one large garlic clove. The sauce made the meal as the lamb was a little dry (maybe it needed some of that fat that drained off, or I might add an egg next time). It was all so delicious served on a bed of lettuce with some leftover brown rice underneath. We’re looking forward to the leftovers for tomorrow night. We usually eat these in pocket bread with the sauce spooned inside. The dogs will love the deglazed lamb pan juices (minus the fat) on their kibble tomorrow.
Thanks a bunch for the great feedback, I appreciate that! I do believe that you meant to leave this comment under the Pistachio Date Meatballs recipe, though… am I right?
Just made this recipe and it was delicious. I was concerned about the ACV after reading the comments but frankly I did not find a strong taste of vinegar. I omitted the salt as the Dijon is pretty salty & used Herbes de Provence as you suggested in one reply. I also did not have a Dutch oven ( note to self : buy Dutch oven) so used an old Corning dish with Pyrex lid and aluminium foil inside for extra seal. I baked at 400 for an hour. Thanks for the lovely simple, healthy recipe.
Thanks for that super valuable feedback, Audrey! Quite frankly, I don’t understand how it is that certain people ended up with this overpowering vinegar flavor… perhaps they’d be using regular white vinegar, is all I can think of! Good to know that your set-up worked well as an alternative to using a Dutch oven. But yeah… definitely keep that note to yourself handy: A Dutch oven is a total game changer in the kitchen, me finds. You won’t regret purchasing one!
All my sauce fell off the cauliflower and ended up in the bottom of the pot so I cut up the cauliflower and stirred it around in the sauce and continued to put it under the broiler. The flavor was very good. I think next time I’ll just cut up the cauliflower and drizzle the sauce over the cauliflower and then bake. Thanks for the healthy recipe.
It looked delicious and tasted awful. I was very sorry I made this. It tasted bitter and sour.
What is the high fat , 13.2, per serving coming from? Seems a little high for cauliflower, oil, vinegar, and spices.
Eating this as we speak…amazing!! 😍 A little too spicy for me so I added a drizzle of homemade VT maple syrup 😋 This will be a regular staple. Thanks, Sonia!
Awesome! Real happy to hear! And thank YOU for your awesome review! 🙂
This is delicious! What a great new take on cauliflower. My husband and sons loved it.
This tasted amazing! Thanks a lot!
Absolutely fabulous. Converts abound. The only way to eat cauliflower, better even than cauli cheese.
You are very welcome! Glad it was to your liking! 🙂
I really liked this. I omitted the red pepper and didn’t have chives so I added extra garlic powder and onion powder. I didn’t think it was too vinegary at all.
Best recipe Cauliflower and have passed it onto friends and family!!
I love this recipe
So tasty and easy to make!
I loved this recipe! My husband, who was pretty skeptical about liking cauliflower covered in muster, ate most of it;)
Highly recommend to give it a try!
Flavor is nice but mine needs more cooking. It’s a large head. How do I post a photo?
Do you use regular Dijon or grainy Dijon mustard?
My this last night for dinner with friends. It was excellent! I did have to cook it an additional 15 mins because the inside was too crunchy for us, but that could have easily been my oven.
This is my absolute favorite!!