Whole Roasted Cauliflower

This Whole Roasted Cauliflower recipe transforms a humble vegetable into a mouthwatering centerpiece perfect for any keto-friendly meal. Roasting the cauliflower whole not only preserves its delicate flavors but also gives it a stunning caramelized exterior. Infused with a blend of aromatic spices and topped with a rich, savory sauce, this dish is as nutritious as it is delicious.

Course Sides

Cuisine International

Keyword Keto Cauliflower, Low-Carb Side Dish, Whole Roasted Cauliflower

Prep Time 10

Cook Time 50

Total Time 1

Servings people

Calories 164kcal

Equipment

Small bowl
Brush or spoon for applying the rub
Cast-iron skillet or baking dish
Knife for slicing

Ingredients

1 large head cauliflower approx. 2-3 lbs or 900-1350g
¼ cup olive oil 60ml
1 tsp sea salt 5g
½ tsp black pepper 2g
1 tsp garlic powder 2g
1 tsp smoked paprika 2g
½ tsp cumin 1g
¼ tsp turmeric 0.5g
fresh parsley, chopped Optional garnish

Instructions

Preheat your oven to 400°F (200°C).
Remove the leaves from the cauliflower and trim the stem to allow it to sit flat.
In a small bowl, combine olive oil, sea salt, black pepper, garlic powder, smoked paprika, cumin, and turmeric to create a spice rub.
Place the cauliflower head in a cast-iron skillet or a baking dish. Brush the entire surface of the cauliflower with the spice rub, ensuring it's fully coated.
Roast in the preheated oven for about 50 minutes, or until the surface is golden brown and a knife easily pierces the core.
Once done, let the cauliflower rest for a few minutes before slicing.
Garnish with chopped fresh parsley if desired and serve warm.

Notes

Ensure even roasting by rotating the cauliflower halfway through the cooking time.

The cauliflower can be cut into steaks if preferred, adjusting the cooking time accordingly.

Remaining spice rub can be stored in an airtight container and used for other dishes.

This recipe is vegan-friendly; ensure all garnishes added comply with dietary preferences.

Nutrition