Sometimes the simplest dishes are the best. This whole roasted cauliflower with cheese is easy to prepare and highlights the vegetable’s natural flavor with minimal ingredients.
It makes a delicious side dish and requires little prep time, yet looks special enough for guests.
Ingredients
For this simple recipe you’ll need a roasting pan, large stockpot or Dutch oven with a lid, one medium head of cauliflower, extra virgin olive oil, fresh lemon juice, minced garlic (or garlic powder), finely grated Parmesan and Cheddar cheeses, salt and white or black pepper. A whole roasted cauliflower typically yields four generous servings; cut into eighths for smaller portions.
How to make it
This dish works well for a weeknight supper or a holiday table.
- Preheat the oven to 400°F.
- In a small bowl, whisk together 1/4 cup extra virgin olive oil, 2 tablespoons fresh lemon juice, 1 tablespoon minced garlic, 1/2 teaspoon salt and 1/4 teaspoon ground white pepper; set aside.
- In another bowl, combine 1/3 cup finely grated Parmesan and 1/3 cup finely grated Cheddar; set aside.
- Remove the outer green leaves from the cauliflower and trim the stalk so the head sits flat. A sharp knife works best.
- Turn the cauliflower upside down and drizzle about half of the oil-lemon mixture into the crevices so the liquid reaches the inner florets.
- Flip it upright and brush a little more of the oil-lemon mixture over the top.
- Place the cauliflower, stalk-side down, in a deep roasting pan or Dutch oven. Add about 1/2 inch of water to the pan to keep the head moist while roasting.
- Cover and roast at 400°F for 30–40 minutes, until the florets are fork-tender.
- Remove the cover, brush any remaining oil-lemon mixture over the top, then sprinkle the grated cheeses evenly over the cauliflower.
- Return to the oven and bake uncovered for 5–8 minutes, until the cheese melts and becomes lightly golden. For a crispier top, place under the broiler for a minute or two—watch closely to avoid burning.
- Use tongs to lift the cauliflower from the pan to a serving plate. Cut into quarters or slice as desired. Garnish with lemon zest, chopped fresh parsley and a pinch of red chili flakes if you like heat.
Recipe Tips
- For a golden, caramelized top, broil for a brief moment while the cheese is melting—keep a close eye so it doesn’t char.
- If you want more cheese after slicing, sprinkle additional cheese over the quarters and warm briefly in the microwave or oven until melted.
- To serve on a buffet, arrange quartered cauliflower on a platter and finish with a light drizzle of olive oil and lemon.
Storage and reheating
Store leftovers tightly wrapped in plastic wrap or in an airtight container in the refrigerator for up to 3 days. Cauliflower can develop a strong odor, so double-wrapping helps contain it. Reheat in the oven on a baking sheet at 300°F or briefly in the microwave until warmed through.
This whole roasted cauliflower with cheese is a quick, flavorful way to add vegetables to your meals. It’s simple to prepare, visually appealing and packed with nutrients.
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Whole Roasted Cauliflower with Cheese
Equipment
- Roasting pan, large stockpot or Dutch oven with lid
- Sharp knife
- Tongs (to remove the hot head of cauliflower)
Ingredients
- 1 medium whole cauliflower head
- 1/4 cup extra virgin olive oil
- 2 tablespoons fresh lemon juice (about 1 lemon)
- 1 tablespoon minced garlic
- 1/2 teaspoon salt
- 1/4 teaspoon ground white pepper
- 1/3 cup finely grated fresh Parmesan cheese
- 1/3 cup finely grated Cheddar cheese
- Lemon zest for garnish
- Fresh parsley for garnish (optional)
- Red chili flakes for garnish (optional)
Instructions
- Preheat oven to 400°F. Zest the lemon, then cut and juice it. Shred the cheeses and combine in a bowl; set aside.
- In a small bowl, mix the olive oil, lemon juice, minced garlic, salt and pepper; set aside.
- Trim the green leaves from the cauliflower and cut the stalk short and flat so the head stands upright.
- Place the cauliflower upside down in a bowl and drizzle half of the oil-lemon mixture into the crevices.
- Flip the head upright, brush the top with more of the mixture and place it stalk-side down in a Dutch oven or roasting pan. Add 1/2″ of water to the pan.
- Cover and roast for 30–40 minutes, until the florets are fork-tender.
- Brush any remaining oil-lemon mixture over the top, sprinkle with the cheese mixture, and return to the oven uncovered for 5–8 minutes until the cheese melts. Optionally broil briefly for browning.
- Use tongs to transfer the hot cauliflower to a plate. Serve whole or cut into quarters and garnish with lemon zest, chopped parsley and red chili flakes if desired.
Notes
If you prefer extra cheese after slicing, add more and warm briefly until it melts.
Nutrition Estimate
Calories: 234kcal
Carbohydrates: 10g
Protein: 8g
Fat: 19g