Whole Roasted Cauliflower

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Click here for a PDF of this recipe without photos.

I made this once as an experiment.  I made it again when my kids said “will you please make that roasted cauliflower again?” Reader, THEY SAID THAT ABOUT A VEGETABLE.

Adapted from Bon Appetit

  • 3 cups chicken or vegetable  stock
  • 1/3 cup olive oil
  • ¼ kosher salt
  • 2 Tb butter
  • 2 bay leaves
  • 8 – 10 cups water
  • 1 large head of cauliflower, leaves remove and stem cut so the bottom is flat

Preheat oven to 475 degrees.

Combine first 6 ingredients in a large pot and bring to a boil. Carefully add cauliflower and reduce heat to a gentle simmer.  Simmer for 15 – 20 minutes, until the stem is easily pierced with a paring knife.  Flip the cauliflower a couple of times during this process if the whole head isn’t submerged in the water.

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When the cauliflower is done simmering, use two spoons to carefully remove it from the water.  Place it on a strainer for a minute or so, then transfer to a baking sheet.

Place the cauliflower in the oven for 30 – 40 minutes, until lightly browned.  Drizzle with oil and serve whole.

6 Responses to “Whole Roasted Cauliflower”


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    I have seen a few recipes for a whole roasted cauliflower and they all look so good!

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