Who would’ve guessed that a humble cauliflower could steal the spotlight at dinner? Roasting it whole transforms this often-overlooked veggie into a golden, aromatic centerpiece. It’s a revelation—like discovering your favorite band has been playing on the radio all along, and suddenly, you can’t get enough.
Steps
- Preheat your oven to 400°F. Trim the bottom of the cauliflower stem using a sharp knife and place the cauliflower in an oven-safe dish with sides at least two inches high.
- In a small bowl, mix together softened butter, minced garlic, salt, and paprika until well combined. Evenly rub this seasoned butter mixture over the top and sides of the cauliflower head.
- Cover the cauliflower loosely with foil and bake for 40-50 minutes until the center is tender. After removing from the oven, change the oven temperature to 375°F.
- Uncover the cauliflower and baste it with the melted butter from the dish. Sprinkle grated Parmesan cheese and chopped chives over the top.
- Return the cauliflower to the oven, uncovered, and roast for an additional 15 minutes until golden brown, basting with melted butter every five minutes. Garnish with extra chives before serving.
Ingredients
- 1 head of cauliflower, rinsed and patted dry (approximately 2 pounds)
- ? cup of softened salted butter
- 2 cloves of garlic, minced
- 1 teaspoon of salt
- ¼ teaspoon of paprika
- 2 tablespoons of grated Parmesan cheese
- 1 tablespoon of finely chopped chives, plus more for serving
Nutritional Values
Calories: 180kcal | Carbohydrates: 8g | Protein: 3g | Fat: 16g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 42mg | Sodium: 768mg | Potassium: 450mg | Fiber: 3g | Sugar: 3g | Vitamin A: 611IU | Vitamin C: 71mg | Calcium: 52mg | Iron: 1mg
FAQ
- Can I substitute cauliflower florets for the whole head in this recipe?
- Yes, you can use cauliflower florets instead of a whole head. Just be sure to shorten the cooking time as florets will roast faster.
- Is it possible to roast more than one cauliflower head at a time?
- Absolutely! You can roast multiple heads of cauliflower simultaneously. However, you will need to extend the cooking time by an additional 20-30 minutes to ensure they are cooked thoroughly.
- Is cauliflower considered low in carbohydrates?
- Yes, cauliflower is a low-carb vegetable. A single cup of cooked cauliflower contains approximately five grams of carbohydrates.
- How long can I store roasted cauliflower in the fridge?
- Roasted cauliflower can be stored in an airtight container in the refrigerator for up to four days.
- Can I freeze cooked cauliflower?
- Freezing cooked cauliflower is not recommended due to its high water content, which may cause it to become mushy upon thawing. If you wish to freeze cauliflower, it’s best to do so before cooking.
Tips
- Ensure Butter is Softened, Not Melted: For best results, use butter that is soft but not melted. This means it should be flexible at room temperature without being greasy or oily. Properly softened butter spreads more easily over the cauliflower, ensuring an even coat.
- Use Hands for Even Coating: Applying the butter mixture with your hands instead of a brush can help you cover the entire cauliflower surface more thoroughly. The warmth from your hands helps spread the butter evenly across the cauliflower.
- Broil for a Crispy Finish: To achieve a crispier and lightly charred top, place the cauliflower under the broiler for 1-2 minutes at the end of baking. Keep a close eye on it to prevent burning, as broilers can vary in intensity.
- Check for Tenderness with a Cake Tester: To ensure the cauliflower is cooked through, use a cake tester to pierce the center. It should slide through the stem without resistance. A knife can also be used, but it may leave visible marks on the cauliflower.
Equipment
- Oven-safe skillet or baking pan: Ensure it has sides at least two inches high.
- Sharp knife: For trimming the cauliflower stem.
- Small mixing bowl: To mix the butter and spices.
- Cake tester: Useful for checking the tenderness of the cauliflower (though a knife can be used, a cake tester is more precise and leaves less of a mark).
- Basting brush: For basting the cauliflower with melted butter, if you prefer not to use your hands.
