Oven Baked Whole Roasted Cauliflower Recipe
This Oven Baked Whole Roasted Cauliflower recipe features a perfectly cooked head of cauliflower, seasoned with a flavorful blend of Dijon mustard, apple cider vinegar, garlic, and herbs, then slowly roasted to juicy tenderness and finished under the broiler for a crispy, golden top. Ideal as a striking vegetarian main or a hearty side dish, it combines simple ingredients with a healthy cooking method to deliver a deliciously satisfying meal.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Cauliflower
- 1 medium head cauliflower
Seasoning
- 1/4 cup extra-virgin olive oil
- 2 tbsp Dijon mustard
- 2 tbsp apple cider vinegar
- 1 tbsp dried oregano
- 1 tsp dried chives
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp salt
- 1/2 tsp ground black pepper
- 1/2 tsp chili pepper flakes
Instructions
- Prep: Preheat your oven to 400°F (204°C). Trim any outer leaves from the cauliflower. Cut the stem flush with the base so the cauliflower head sits upright and stable for roasting.
- Fit Test: Place the whole cauliflower head into a 4½-quart Dutch oven. If the lid doesn’t fit neatly over the cauliflower, trim down the stem further until the lid closes properly to trap the heat for even cooking.
- Make Seasoning: In a glass measuring cup, whisk together the extra-virgin olive oil, Dijon mustard, apple cider vinegar, dried oregano, dried chives, garlic powder, onion powder, salt, ground black pepper, and chili pepper flakes until homogenous and well combined.
- Season: Pour this seasoning mixture evenly over the cauliflower. Using clean fingers, gently rub and massage the mixture into all surfaces and within crevices to ensure that the entire head is thoroughly coated with flavor.
- First Roast: Cover the Dutch oven with its lid and roast the cauliflower in your preheated oven for 35 minutes. The cauliflower is done when a knife inserted into the thickest part meets no resistance, indicating tenderness.
- Broil: Remove the lid from the Dutch oven, switch your oven to broil mode, and place the cauliflower back in the oven for 5 minutes. This step crisps the top layer, turning it a beautiful golden brown for added texture and flavor.
- Rest and Serve: Carefully transfer the roasted cauliflower to a serving plate and let it rest for 5 minutes. After resting, slice into wedges. Garnish with fresh parsley and an optional drizzle of olive oil before serving to enhance the taste and presentation.
Notes
- Ensure the stem is trimmed properly so the cauliflower sits firm and the Dutch oven lid fits tightly, allowing even roasting.
- Massage the seasoning well for maximum flavor penetration into the cauliflower.
- You can substitute apple cider vinegar with white wine vinegar or lemon juice for a different tang.
- Use fresh herbs like parsley or thyme as garnish to complement the dried oregano and chives used in seasoning.
- Resting post-roasting helps the juices redistribute, resulting in a more flavorful and moist texture.
- This dish can be served as a vegetarian main or as a side paired with grains, meats, or other vegetables.
Keywords: roasted cauliflower, whole cauliflower recipe, baked cauliflower, vegetarian main dish, healthy roasted vegetables
