Andrew and I celebrated had the most delicious whole roasted cauliflower during one of our anniversary meals. It was at a restaurant in Palm Springs called Birba and it’s one of our favorite places to eat in the area. If you haven’t tried it already, I highly recommend checking it out!
The whole roasted cauliflower was SO delicious and had tons of lemon, parmesan, and red pepper. We were truly blown away at how simple and delicious it was, and knew we had to recreate it at home! It has now become a dinnertime staple in our household.
How To Make My Whole Roasted Cauliflower
Here’s a video of how I made my Whole Roasted Cauliflower! If you’re looking for another delicious appetizer, check out my caramelized french onion dip recipe!
Ingredients – Whole Roasted Cauliflower
- 1 medium head cauliflower
- 1/2 cup extra-virgin olive oil
- 2 tablespoons butter, melted
- 3 medium cloves garlic (more or less depending on preference)
- Zest of 1 lemon (2 teaspoons)
- Juice of 1 lemon (2 tablespoons)
- Salt & fresh ground black pepper to taste
- 1 cup freshly and finely grated Parmigiano Reggiano
- Crushed red pepper flakes to taste
- Chopped flat leaf parsley (for garnish)
Step-By-Step Recipe Method
- Preheat the oven to 400 degrees.
- Prep your cauliflower – remove the root, wash, and pat dry.
- Combine extra virgin olive oil, melted butter, garlic, lemon zest, salt, and pepper, then whisk together. Place the cauliflower upside down in a dutch oven or deep pot. Pour about half of the mixture overtop, making sure to get in the crevices. Flip the cauliflower over and pour the rest overtop. I use a brush or my hands to make sure it is all evenly coated. Cover with the lid or foil and place it in the oven for about 40 minutes. Test if it is ready by sticking a knife in it, making sure it goes through easily.
- Remove from the oven but leave your oven on! Use a spoon to coat/baste the top of the cauliflower with the liquid in the pot. Then, put your Parmigiano Reggiano all over the cauliflower making sure to coat pretty evenly. Pop it back in the oven, uncovered, for approximately 5 minutes and then broil on low for approximately 10 to 15 minutes more until golden and crispy. You can broil on high if desired, just be sure to watch it very carefully!
- Remove from the oven and squeeze the juice of 1 lemon all over the cauliflower. Sprinkle with red pepper, parsley, and additional salt and pepper to taste. Enjoy!