Description
This whole roasted cauliflower is tender on the inside, golden on the outside, and bursting with garlicky, herby richness. We’ve doubled the servings and added cheesy, buttery upgrades that transform this humble veggie into a centerpiece-worthy side dish.
Ingredients
2 whole heads garlic
4 tbsp extra-virgin olive oil, divided
2 large heads cauliflower (3 lbs each), leaves removed and stems trimmed
3 tsp salt-free garlic-and-herb seasoning
8 tbsp unsalted butter, softened
6 tbsp grated Parmesan cheese
1 tsp salt
2 tbsp mixed fresh herbs (parsley, thyme, rosemary), chopped
Optional twists:
Zest of 1 lemon (for brightness)
½ tsp smoked paprika or chili flakes (for depth or heat)
Extra Parmesan or herbed breadcrumbs for final crust
Instructions
Preheat oven to 425°F (220°C). Slice tops off garlic heads, drizzle with 1 tbsp oil, wrap in foil, and roast for 30 minutes.
While garlic roasts, place each cauliflower head in a large pot of salted water. Simmer for 10 minutes to soften slightly. Drain well and pat dry.
In a bowl, mash roasted garlic with butter, Parmesan, salt, garlic-herb seasoning, and optional lemon zest/paprika.
Place cauliflower heads on a baking sheet. Brush with remaining oil, then coat generously with garlic-Parmesan butter.
Roast uncovered for 25–30 minutes until golden brown.
Garnish with fresh herbs and extra cheese or breadcrumbs, if using.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
Nutrition
- Calories: 210/ Serving
- Sodium: 420mg / Serving
- Fat: 17g / Serving
- Carbohydrates: 10g / Serving
- Fiber: 4g / Serving
- Protein: 6g / Serving