FREE 5-Ingredient Recipe EBook

• I’m Obsessed With The Crust On This Whole Roasted Cauliflower
• Ingredient & Substitutions
• How To Roast A Whole Cauliflower Head
• My Recipe Tips
• Whole Roasted Cauliflower Recipe card
• Serving Ideas
• More Whole Cauliflower Recipes
• Recipe Reviews

I’m Obsessed With The Crust On This Whole Roasted Cauliflower

Did you know that you can roast a whole cauliflower head without cutting it apart? I love roasted cauliflower florets , but this whole roasted cauliflower feels truly special in a way that florets can’t match. Here’s why:

• It looks impressive, as a main dish or a side – This dish looks special enough to be be a vegetarian main, but personally I often serve it as a side.
• Tender inside with a golden garlic parmesan crust – I usually prefer to roast veggies in smaller pieces for all the caramelized edges, but what roasted whole cauliflower lacks in that department, it makes up for in flavor and texture contrast! The herby garlic parmesan sauce is totally irresistible. And if you’ve made and liked my roasted broccoli and cauliflower , the crust here is similar.
• Quick and easy – A.k.a. the kind of recipe I love making. The prep takes just 10 minutes, with almost no chopping, and no watching it as it cooks! Whole baked cauliflower makes a stunning addition to a special dinner (like Christmas or Thanksgiving ), but simple enough to enjoy any night of the week.

In other words, this whole roasted cauliflower recipe can pretty much do it all. Make it with me!

Ingredient & Substitutions

Here I explain the best ingredients for my baked full cauliflower recipe, what each one does, and substitution options. For measurements, see the recipe card .

• Cauliflower – I based the amounts of the other ingredients on a medium whole head of cauliflower. If yours is large, I recommend increasing the amounts of the oil, cheese, and seasonings by 1.5X, and you’ll need to bake it for longer.
• Grated Parmesan Cheese – It crisps up on the whole roasted cauliflower, almost like breadcrumbs. You can try other cheeses, but only parmesan gets this amazing texture. Feel free to mix in some actual breadcrumbs — I’ve done this with gluten-free panko .
• Garlic – I chose crushed garlic rather than minced because it doesn’t burn as easily. You can substitute 1/2 teaspoon garlic powder, but fresh tastes best here.
• Seasonings – I used dried basil, parsley, thyme, sea salt, and black pepper. You can use an equivalent amount of Italian seasoning instead of individual herbs to save time. If you have fresh herbs instead of dried, just triple the amount, as they’re less concentrated.
• Olive Oil – Ghee or avocado oil works, too. I don’t recommend butter here, which will burn.

How To Roast A Whole Cauliflower Head

I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card .

1. Prep the cauliflower. Roasting a head of cauliflower whole requires removing the core while leaving the head intact. To do this, remove the outer leaves, then cut off the bottom and remove some of the core, so that it’s flat. My picture below shows what it should look like when done.
2. Make the sauce. In a small bowl, stir together the olive oil, garlic, parmesan, herbs, salt, and pepper.

1. Season the cauliflower. Place the cauliflower head upside down (core side up) in a Dutch oven ( this one is the perfect size ). Drizzle half of the sauce over it and let it drip down the core. Turn the cauliflower over and drizzle with the remaining sauce. Use a basting brush to spread it all over.
2. Cover and roast in the oven. It’s done when it’s fork tender — I just pierce the roasted cauliflower head with a knife or fork to check.
3. Brown the outside. Sprinkle more parmesan cheese on top, then place under the broiler until the cheese is browned. I like to garnish my whole roasted cauliflower with fresh parsley, or sometimes even extra parm.

My Recipe Tips

• Be careful not to cut too far when cutting away the core. You want to remove the woody center, but removing too much can make your whole baked cauliflower fall apart.
• Ensure that the entire head of cauliflower gets coated in sauce. You can use a spoon to help distribute it evenly, but I prefer a silicone brush like this .
• Do you have to use a Dutch oven? No, but it creates the best texture. I have several, and this is my favorite . You can make this recipe in a cast iron skillet or a regular pot instead, but using a skillet would require you to boil the cauliflower first, whereas a pot just doesn’t distribute heat as evenly.
• Make extra sauce if you want some for drizzling. The garlic parmesan sauce soaks into the whole roasted cauliflower, so there isn’t really any extra. If you want more for serving, I recommend making a double batch. My tahini sauce or lemon butter sauce are also amazing drizzled on top.
• Here’s how I serve it: Carefully lift the cauliflower out of the Dutch oven and onto a cutting board or serving platter. I use two large forks and lift from underneath. Then, you can slice it into “steaks” (large circles — see a visual in my cauliflower steaks post) or cut it into thin wedges, kind of like a pie (like I did in the pictures here).
• Leftover ideas: While you can certainly reheat whole roasted cauliflower, I prefer to repurpose the leftovers by blending then into my creamy cauliflower soup , turn them into a cheesy cauliflower casserole , or add them to my roasted vegetable salad .

Recipe Video

Ingredients

Tap underlined ingredients to see the ones I use.

• 1 head Cauliflower ▢
• 1/3 cup Olive oil ▢
• 3 cloves Garlic (crushed) ▢
• 1/4 cup Grated Parmesan cheese (divided) ▢
• 1 tsp Dried basil ▢
• 1 tsp Dried parsley ▢
• 1 tsp Dried thyme ▢
• 1/2 tsp Sea salt (or more to taste) ▢
• 1/4 tsp Black pepper ▢

Instructions

Tap on the times in the instructions to start a kitchen timer.

1. Preheat the oven to 400 degrees F (204 degrees C).
2. Rinse the cauliflower head and pat dry. Remove the outer leaves. Carefully cut off the bottom so that it’s flat and most of the woody stem is removed, being careful not to cut off so much that it falls apart. Be sure the head stays intact.
3. In a small bowl, make the garlic Parmesan sauce. Stir together the olive oil, minced garlic, 2 tablespoons (28.3 grams) grated Parmesan (half of the total amount), basil, parsley, thyme, sea salt, and black pepper.
4. Place the trimmed cauliflower head upside down (core side up) onto a 6-quart (5.6 liters) dutch oven . Drizzle 1/2 of the sauce over the cauliflower, tilting it to let it drip down the core and all around. Flip over and drizzle the remaining sauce over the top. Use a pastry brush to brush on any that had dripped down to the pan or didn’t spread well.
5. Cover the dutch oven with a lid and bake for 35-45 minutes , until the cauliflower is tender and pierces easily with a skewer, knife or fork.
6. Remove the lid. Sprinkle the top of the cauliflower with the remaining 2 tablespoons grated Parmesan cheese. Place the cauliflower under the broiler and broil for about 5 minutes , until the cheese is browned.

LAST STEP: Leave a rating to help other readers, or tag me @wholesomeyum on Instagram. I’d love to hear from you!

Maya’s Recipe Notes

Serving size: 1/4 head of cauliflower

• Tips: Check out my recipe tips above to help you prevent the whole cauliflower head from falling apart, ensure the whole thing is full of flavor, alternatives and recommendations if you don’t have a Dutch oven, how to serve this dish, and my favorite leftover ideas.
• Storage: Store leftovers in an airtight container in the fridge for up to 4 days.
• Meal prep: I like to prep the whole cauliflower head and mix the garlic parmesan sauce in advance, but store them separately.
• Reheat: Cover in foil and bake at 350 degrees F. I recommend adding fresh parmesan on top before reheating. The microwave works in a pinch, but the texture is best with the oven method.
• Freeze: You can freeze the roasted cauliflower head whole, or cut into slices or wedges before freezing. It will keep in the freezer for up to 3 months. Thaw in the fridge overnight before reheating.

📖 Want more recipes like this? Find this one and many more in my Low Carb Holiday Cookbook !

I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy .

Add Your NotesYour Notes

© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead.

Whole Roasted Cauliflower

Serving Ideas

I usually serve whole roasted cauliflower as a main dish, with one of the proteins below. You can pick one of my healthy side dishes or salads to go with it if you prefer to make it your centerpiece.

• Steak – My most popular options are filet mignon (the one I love the most), sirloin steak (the one I make the most), and New York strip (the one I save for company).
• Chicken – Try my baked chicken legs for a simple, flavorful dinner. For a richer main dish, I love Tuscan chicken , creamy mushroom chicken , or chicken Cacciatore — all these sauces are delicious drizzled over the cauliflower, too.
• Pork – Try my baked pork tenderloin for something simple, or stuffed pork chops for comfort food.
• Seafood – My go-to options are baked cod or baked salmon . For special meals or date night, I recommend sea bass , lobster tails , or pan seared halibut .

More Whole Cauliflower Recipes

Free Printable: Low Carb & Keto Food List

• Want The Keto Cheat Sheet Printable PDF System?
• The Basic Keto Meal Formula
• Understanding Macros
• Keto Food Swaps
• Keto Food List
• Electrolyte Basics
• Keto Diet Types
• Want The Keto Cheat Sheet Printable PDF System?
• Recipe Reviews

Even though I have a great guide to starting a keto diet , people often ask me for a quick keto cheat sheet they can use. That’s why I created this simple keto diet cheat sheet , so that you can have all the info you need handy. We’ll cover the basic keto formula for building meals, foods to eat and to avoid, delicious keto swaps for high-carb foods, electrolyte basics, and 4 ways to follow the keto lifestyle.

You can keep reading to view this info, or download my keto cheat sheet printable pdf to print out or save ad-free on any device (plus the pdf has more details!).

Want The Keto Cheat Sheet Printable PDF System?

Get all this information and MORE in convenient printer-friendly format – 13 cheat sheet pages you can take with you anywhere or keep in your kitchen, plus 4 recipe cookbooks! Includes:

1. Keto food list (230+ foods) – Super detailed & color-coded, with net carb counts, so you’ll know exactly what to eat.
2. Foods to avoid on keto – Detailed and specific list so that you know exactly what to watch out for.
3. Macros cheat sheet – Explains everything you need to know about macros to succeed on keto.
4. Keto food swaps (60+ foods) – Covers virtually every food you love, so you don’t have to miss out!
5. Keto meal formula – With specific food ideas, so it’s easy to mix-and-match.
6. Keto flu guide – Understand what it is and exactly how to avoid it.
7. Electrolyte cheat sheet – With whole food ideas + bonus keto tips.
8. Keto Diet Types – Summary of 4 ways to do keto, so you can choose what fits you best.
9. FOUR (4!) Keto Swaps Recipe EBooks – Dozens of recipes to replace bread, rice, potatoes, pasta, desserts, and other carbs you’d otherwise miss.

Get The Printable Keto Cheat Sheet System + EBooks (Only $37)

The Basic Keto Meal Formula

Eating keto doesn’t have to be complicated! While there are plenty of delicious easy keto recipes to choose from, you don’t even have to cook from a recipe to get started.

Simply follow the keto cheat sheet formula of protein + veggie + fat for your meals.

Be sure to choose a moderate amount of protein, only low carb vegetables (mostly ones that grow above ground), and generous fat to attain an optimal macro ratio. That’s approximately 60-75% of calories from fat, 20-25% protein, and 5-10% from carbohydrates. The table below will give you ideas for what to choose.

Understanding Macros

Macros are macronutrients for short. They include fat, protein, and carbohydrates.

You can calculate your own macros using the macro calculator , but the macro keto cheat sheet below will explain how to look at macros when following a keto lifestyle.

Carbs Are A Limit.

Keeping carbs low is what gets you into ketosis and keeps you there. Ketosis means that you’re using fat as your primary energy source instead of sugar, and requires keeping carbs very low.

A good starting point is 20-25 grams net carbs per day, but you can experiment after a few weeks to see if your body stays in ketosis at higher levels. People who are very active may be able to do more and stay in ketosis, up to around 50 grams per day.

“Carbs are a limit” means that you set a limit for how many carbs to eat per day and don’t exceed it. You don’t have to hit that limit, so if you’re under that’s okay, just don’t go over. Ideally most of your carbs would come from low carb vegetables, and if you’re eating enough veggies, you’ll usually get close to the limit naturally.

A common misconception is that reaching ketosis requires a certain macro ratio, but it’s really only restricting your carb intake that gets you there [ * ]. In the absence of sufficient carbs to use as energy, the body will switch to using fat as fuel. This is called the metabolic state of ketosis.

Protein Is A Goal.

Protein is made up of amino acids, the building blocks of all our cells. It’s a crucial for keeping our muscles strong and for many cellular functions [ * ].

“Protein is a goal” means that you always want to eat enough protein to reach the goal each day, but not exceed it too much. You want enough for your needs, but excess protein can trigger gluconeogenesis, which is protein being converted to sugar [ * ] and can kick you out of ketosis.

Fat Is A Lever.

Fat is the primary macronutrient in a keto lifestyle, because being in ketosis means that fat is your primary fuel source. Fat as a fuel source will come from your food, and if you are losing weight, from your body.

A big advantage of a keto lifestyle is the high fat intake. It keeps you full and satisfied, making it easier to stick to, and using it as the primary fuel source makes it easier on your body to burn body fat, with a lower chance of breaking down your muscle (provided you get enough protein).

Aside from reaching your protein goal and limiting your carbs, the remainder of your calories on a keto diet comes from fat.

Don’t fear fat – it’s your main energy source on keto, and getting enough of it trains your body to use fat for fuel instead of sugar. That means that as long as you are not overdoing your overall calorie intake, you’ll efficiently burn your body fat for fuel as well.

“Fat is a lever” means that you can increase or decrease your fat intake depending on your goals and hunger levels. Increase it (along with exercise) to gain muscle, or decrease it to lose weight.

Keto Food Swaps

One of my favorite challenges is creating recipes, or just discovering, keto food swaps. These are delicious keto replacements for traditionally high-carb or high-sugar foods.

So, I created this keto diet cheat sheet with all the swaps in one place! I also have more keto food swaps in my Easy Keto Cookbook .

Keto Swaps For Breakfast

Keto Swaps For Bread

Keto Swaps For Meals & Side Dishes

Keto Swaps For Snacks & Sauces

Keto Swaps For Cooking & Baking

Keto Swaps For Drinks

If you’re looking specifically for keto alcohol options, browse the full keto alcohol guide .

Keto Food List

When looking for a keto cheat sheet printable, the most-requested information is a keto food list.

The great thing is that keto doesn’t have to feel restrictive. It’s incredibly satisfying and there’s such a wide variety of foods you can eat!

Foods To Eat On Keto

• Leafy greens – Such as spinach, chard, and lettuce.
• Above-ground veggies – Such as peppers, zucchini, and cauliflower.
• Full-fat cream & cheese – Such as heavy cream, sour cream, and full-fat hard cheeses.
• Natural meats – Such as beef, lamb, and pork.
• Berries – Such as raspberries, blackberries, and strawberries.
• Avocados
• Unsweetened nut milks – Such as almond milk and coconut milk.
• Almond flour and coconut flour
• Eggs
• Healthy fats – Such as coconut oil, avocado oil, olive oil and butter.

Foods To Avoid On Keto

• White flour & sugar
• Rice & grains – Such as barley, wheat, and corn.
• Milk & yogurt – Such as fruit on the bottom yogurt, sweetened Greek yogurt, and all milk.
• Cereal
• Processed food – Such as granola bars, candy
• Most fruit – Such as apples, bananas, and grapes
• Hydrogenated fats – Such as vegetable oil, soybean oil, and margarine
• Sweetened beverages & condiments – Such as soda, ketchup, and sweet dressings
• Starchy veggies – Such as peas, carrots, and beets.
• Potatoes – Such as sweet potatoes and white potatoes.

That’s the short keto diet cheat sheet version of all the keto food categories, but I recommend downloading the full Keto Cheat Sheet System. It includes a super detailed printable keto food list with over 100 items, including 2 color-coded pages with net carb counts, along with 6 more pages of keto cheat sheets:

Get The Keto Cheat Sheet System PDF (Only $37)

Electrolyte Basics

Getting enough electrolytes is crucial for anyone, but especially so on a keto diet. The reason is that ketosis has a diuretic effect, which increases excretion of water and electrolytes, especially sodium [ * ]. This is often the cause of the keto flu.

For more details on electrolytes and avoiding keto flu, check out the full keto flu guide here .

The important thing to know about electrolytes is that replenishing them will keep keto flu away and keep your body functioning well. I always recommend an electrolyte drink and whole food sources of anything your body needs before resorting to supplements, so I made a list of what to eat to get each of the 3 major electrolytes – sodium, magnesium and potassium.

Here’s your keto diet cheat sheet for getting electrolytes from food:

Keto Diet Types

People follow a keto lifestyle for different reasons. Some do it just to lose weight, others are after better overall health, increased energy, and reduced inflammation.

Strictly speaking, the defining factor of a keto diet is the metabolic state of ketosis, which is achieved by restricting carbs. However, many people (myself included) also reduce or eliminate processed, inflammatory, or low-nutrient foods.

Below is your keto cheat sheet summary of the different ways that people follow keto. You choose what works best for your goals and lifestyle!

• Strict Keto – Up to 20-30g net carbs daily, count all calories and macros, and eat clean, unprocessed foods.
• Lazy Keto – Up to 20-30g net carbs daily, and track only net carbs OR eat keto foods without tracking.
• Dirty Keto – Up to 20-30g net carbs daily, with “if it fits your macros” approach including processed foods.
• Low Carb – Up to 50-100g net carbs daily, less strict.

For a more detailed listing of these different types of keto with pros and cons, grab the Easy Keto Cheat Sheet Printable PDF below!

Want The Keto Cheat Sheet Printable PDF System?

Get all this information and MORE in convenient printer-friendly format – 13 cheat sheet pages you can take with you anywhere or keep in your kitchen, plus 4 recipe cookbooks! Includes:

1. Keto food list (230+ foods) – Super detailed & color-coded, with net carb counts, so you’ll know exactly what to eat.
2. Foods to avoid on keto – Detailed and specific list so that you know exactly what to watch out for.
3. Macros cheat sheet – Explains everything you need to know about macros to succeed on keto.
4. Keto food swaps (60+ swaps) – Covers virtually every food you love, so you don’t have to miss out!
5. Keto meal formula – With specific food ideas, so it’s easy to mix-and-match.
6. Keto flu guide – Understand what it is and exactly how to avoid it.
7. Electrolyte cheat sheet – With whole food ideas + bonus keto tips.
8. Keto Diet Types – Summary of 4 ways to do keto, so you can choose what fits you best.
9. FOUR (4!) Keto Swaps Recipe EBooks – Dozens of recipes to replace bread, rice, potatoes, pasta, desserts, and other carbs you’d otherwise miss.

Get The Printable Keto Cheat Sheet System (75 pages, Only $37!)

Whole Roasted Cauliflower

My whole roasted cauliflower has an impressive parmesan crust with garlic and herbs, but it’s so easy to make, with simple ingredients.

Scan this QR code with your phone’s camera for the full recipe, including tips, step-by-step photos, and storage, or to save it to your account. You can also find it at: https://www.wholesomeyum.com/whole-roasted-cauliflower-recipe/

Ingredients

• 1 head Cauliflower
• 1/3 cup Olive oil
• 3 cloves Garlic (crushed)
• 1/4 cup Grated Parmesan cheese (divided)
• 1 tsp Dried basil
• 1 tsp Dried parsley
• 1 tsp Dried thyme
• 1/2 tsp Sea salt (or more to taste)
• 1/4 tsp Black pepper

Instructions

1. Preheat the oven to 400 degrees F (204 degrees C).
2. Rinse the cauliflower head and pat dry. Remove the outer leaves. Carefully cut off the bottom so that it’s flat and most of the woody stem is removed, being careful not to cut off so much that it falls apart. Be sure the head stays intact.
3. In a small bowl, make the garlic Parmesan sauce. Stir together the olive oil, minced garlic, 2 tablespoons (28.3 grams) grated Parmesan (half of the total amount), basil, parsley, thyme, sea salt, and black pepper.
4. Place the trimmed cauliflower head upside down (core side up) onto a 6-quart (5.6 liters) dutch oven . Drizzle 1/2 of the sauce over the cauliflower, tilting it to let it drip down the core and all around. Flip over and drizzle the remaining sauce over the top. Use a pastry brush to brush on any that had dripped down to the pan or didn’t spread well.
5. Cover the dutch oven with a lid and bake for 35-45 minutes , until the cauliflower is tender and pierces easily with a skewer, knife or fork.
6. Remove the lid. Sprinkle the top of the cauliflower with the remaining 2 tablespoons grated Parmesan cheese. Place the cauliflower under the broiler and broil for about 5 minutes , until the cheese is browned.

Maya’s Recipe Notes

Serving size: 1/4 head of cauliflower

• Tips: Check out my recipe tips above to help you prevent the whole cauliflower head from falling apart, ensure the whole thing is full of flavor, alternatives and recommendations if you don’t have a Dutch oven, how to serve this dish, and my favorite leftover ideas.
• Storage: Store leftovers in an airtight container in the fridge for up to 4 days.
• Meal prep: I like to prep the whole cauliflower head and mix the garlic parmesan sauce in advance, but store them separately.
• Reheat: Cover in foil and bake at 350 degrees F. I recommend adding fresh parmesan on top before reheating. The microwave works in a pinch, but the texture is best with the oven method.
• Freeze: You can freeze the roasted cauliflower head whole, or cut into slices or wedges before freezing. It will keep in the freezer for up to 3 months. Thaw in the fridge overnight before reheating.

📖 Want more recipes like this? Find this one and many more in my Low Carb Holiday Cookbook !

I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy .

© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead. :)

FREE 5-Ingredient Recipe EBook

• I’m Obsessed With The Crust On This Whole Roasted Cauliflower
• Ingredient & Substitutions
• How To Roast A Whole Cauliflower Head
• My Recipe Tips
• Whole Roasted Cauliflower Recipe card
• Serving Ideas
• More Whole Cauliflower Recipes
• Recipe Reviews

I’m Obsessed With The Crust On This Whole Roasted Cauliflower

Did you know that you can roast a whole cauliflower head without cutting it apart? I love roasted cauliflower florets , but this whole roasted cauliflower feels truly special in a way that florets can’t match. Here’s why:

• It looks impressive, as a main dish or a side – This dish looks special enough to be be a vegetarian main, but personally I often serve it as a side.
• Tender inside with a golden garlic parmesan crust – I usually prefer to roast veggies in smaller pieces for all the caramelized edges, but what roasted whole cauliflower lacks in that department, it makes up for in flavor and texture contrast! The herby garlic parmesan sauce is totally irresistible. And if you’ve made and liked my roasted broccoli and cauliflower , the crust here is similar.
• Quick and easy – A.k.a. the kind of recipe I love making. The prep takes just 10 minutes, with almost no chopping, and no watching it as it cooks! Whole baked cauliflower makes a stunning addition to a special dinner (like Christmas or Thanksgiving ), but simple enough to enjoy any night of the week.

In other words, this whole roasted cauliflower recipe can pretty much do it all. Make it with me!

Ingredient & Substitutions

Here I explain the best ingredients for my baked full cauliflower recipe, what each one does, and substitution options. For measurements, see the recipe card .

• Cauliflower – I based the amounts of the other ingredients on a medium whole head of cauliflower. If yours is large, I recommend increasing the amounts of the oil, cheese, and seasonings by 1.5X, and you’ll need to bake it for longer.
• Grated Parmesan Cheese – It crisps up on the whole roasted cauliflower, almost like breadcrumbs. You can try other cheeses, but only parmesan gets this amazing texture. Feel free to mix in some actual breadcrumbs — I’ve done this with gluten-free panko .
• Garlic – I chose crushed garlic rather than minced because it doesn’t burn as easily. You can substitute 1/2 teaspoon garlic powder, but fresh tastes best here.
• Seasonings – I used dried basil, parsley, thyme, sea salt, and black pepper. You can use an equivalent amount of Italian seasoning instead of individual herbs to save time. If you have fresh herbs instead of dried, just triple the amount, as they’re less concentrated.
• Olive Oil – Ghee or avocado oil works, too. I don’t recommend butter here, which will burn.

How To Roast A Whole Cauliflower Head

I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card .

1. Prep the cauliflower. Roasting a head of cauliflower whole requires removing the core while leaving the head intact. To do this, remove the outer leaves, then cut off the bottom and remove some of the core, so that it’s flat. My picture below shows what it should look like when done.
2. Make the sauce. In a small bowl, stir together the olive oil, garlic, parmesan, herbs, salt, and pepper.

1. Season the cauliflower. Place the cauliflower head upside down (core side up) in a Dutch oven ( this one is the perfect size ). Drizzle half of the sauce over it and let it drip down the core. Turn the cauliflower over and drizzle with the remaining sauce. Use a basting brush to spread it all over.
2. Cover and roast in the oven. It’s done when it’s fork tender — I just pierce the roasted cauliflower head with a knife or fork to check.
3. Brown the outside. Sprinkle more parmesan cheese on top, then place under the broiler until the cheese is browned. I like to garnish my whole roasted cauliflower with fresh parsley, or sometimes even extra parm.

My Recipe Tips

• Be careful not to cut too far when cutting away the core. You want to remove the woody center, but removing too much can make your whole baked cauliflower fall apart.
• Ensure that the entire head of cauliflower gets coated in sauce. You can use a spoon to help distribute it evenly, but I prefer a silicone brush like this .
• Do you have to use a Dutch oven? No, but it creates the best texture. I have several, and this is my favorite . You can make this recipe in a cast iron skillet or a regular pot instead, but using a skillet would require you to boil the cauliflower first, whereas a pot just doesn’t distribute heat as evenly.
• Make extra sauce if you want some for drizzling. The garlic parmesan sauce soaks into the whole roasted cauliflower, so there isn’t really any extra. If you want more for serving, I recommend making a double batch. My tahini sauce or lemon butter sauce are also amazing drizzled on top.
• Here’s how I serve it: Carefully lift the cauliflower out of the Dutch oven and onto a cutting board or serving platter. I use two large forks and lift from underneath. Then, you can slice it into “steaks” (large circles — see a visual in my cauliflower steaks post) or cut it into thin wedges, kind of like a pie (like I did in the pictures here).
• Leftover ideas: While you can certainly reheat whole roasted cauliflower, I prefer to repurpose the leftovers by blending then into my creamy cauliflower soup , turn them into a cheesy cauliflower casserole , or add them to my roasted vegetable salad .

Recipe Video

Ingredients

Tap underlined ingredients to see the ones I use.

• 1 head Cauliflower ▢
• 1/3 cup Olive oil ▢
• 3 cloves Garlic (crushed) ▢
• 1/4 cup Grated Parmesan cheese (divided) ▢
• 1 tsp Dried basil ▢
• 1 tsp Dried parsley ▢
• 1 tsp Dried thyme ▢
• 1/2 tsp Sea salt (or more to taste) ▢
• 1/4 tsp Black pepper ▢

Instructions

Tap on the times in the instructions to start a kitchen timer.

1. Preheat the oven to 400 degrees F (204 degrees C).
2. Rinse the cauliflower head and pat dry. Remove the outer leaves. Carefully cut off the bottom so that it’s flat and most of the woody stem is removed, being careful not to cut off so much that it falls apart. Be sure the head stays intact.
3. In a small bowl, make the garlic Parmesan sauce. Stir together the olive oil, minced garlic, 2 tablespoons (28.3 grams) grated Parmesan (half of the total amount), basil, parsley, thyme, sea salt, and black pepper.
4. Place the trimmed cauliflower head upside down (core side up) onto a 6-quart (5.6 liters) dutch oven . Drizzle 1/2 of the sauce over the cauliflower, tilting it to let it drip down the core and all around. Flip over and drizzle the remaining sauce over the top. Use a pastry brush to brush on any that had dripped down to the pan or didn’t spread well.
5. Cover the dutch oven with a lid and bake for 35-45 minutes , until the cauliflower is tender and pierces easily with a skewer, knife or fork.
6. Remove the lid. Sprinkle the top of the cauliflower with the remaining 2 tablespoons grated Parmesan cheese. Place the cauliflower under the broiler and broil for about 5 minutes , until the cheese is browned.

LAST STEP: Leave a rating to help other readers, or tag me @wholesomeyum on Instagram. I’d love to hear from you!

Maya’s Recipe Notes

Serving size: 1/4 head of cauliflower

• Tips: Check out my recipe tips above to help you prevent the whole cauliflower head from falling apart, ensure the whole thing is full of flavor, alternatives and recommendations if you don’t have a Dutch oven, how to serve this dish, and my favorite leftover ideas.
• Storage: Store leftovers in an airtight container in the fridge for up to 4 days.
• Meal prep: I like to prep the whole cauliflower head and mix the garlic parmesan sauce in advance, but store them separately.
• Reheat: Cover in foil and bake at 350 degrees F. I recommend adding fresh parmesan on top before reheating. The microwave works in a pinch, but the texture is best with the oven method.
• Freeze: You can freeze the roasted cauliflower head whole, or cut into slices or wedges before freezing. It will keep in the freezer for up to 3 months. Thaw in the fridge overnight before reheating.

📖 Want more recipes like this? Find this one and many more in my Low Carb Holiday Cookbook !

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Whole Roasted Cauliflower

Serving Ideas

I usually serve whole roasted cauliflower as a main dish, with one of the proteins below. You can pick one of my healthy side dishes or salads to go with it if you prefer to make it your centerpiece.

• Steak – My most popular options are filet mignon (the one I love the most), sirloin steak (the one I make the most), and New York strip (the one I save for company).
• Chicken – Try my baked chicken legs for a simple, flavorful dinner. For a richer main dish, I love Tuscan chicken , creamy mushroom chicken , or chicken Cacciatore — all these sauces are delicious drizzled over the cauliflower, too.
• Pork – Try my baked pork tenderloin for something simple, or stuffed pork chops for comfort food.
• Seafood – My go-to options are baked cod or baked salmon . For special meals or date night, I recommend sea bass , lobster tails , or pan seared halibut .

More Whole Cauliflower Recipes