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Roasted Cauliflower

Roasted Cauliflower

  • Prep

    10 m
  • Cook

    1 h 15 m
  • Ready In

    1 h 25 m
farmerbrown

farmerbrown

An entire head of cauliflower roasted with butter, garlic, and herbs. Can convert cauliflower-avoiders into cauliflower-lovers! A beautiful and delicious way to serve cauliflower. Never any leftovers. Can substitute low-fat butter for butter.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 79 kcal
  • 4%
  • Fat:
  • 5.9 g
  • 9%
  • Carbs:
  • 5.9g
  • 2%
  • Protein:
  • 2.2 g
  • 4%
  • Cholesterol:
  • 15 mg
  • 5%
  • Sodium:
  • 146 mg
  • 6%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Mix butter, dill, garlic, lemon zest, cumin, salt, and ground black pepper in a bowl.
  3. Cut cauliflower stem flush with the rest of the head so it can stay upright in a casserole dish. Spread butter mixture evenly over the top and sides of cauliflower, place in a casserole dish, and cover with foil.
  4. Roast in the preheated oven until tender and cooked through, about 1 1/4 hours. Transfer to a platter and spoon any liquid in the casserole dish over the cauliflower.
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Reviews

just_jam
11

just_jam

3/9/2014

OMG i loved this after i made a few changes.. instead of 1/4 cup butter i used 2 tbsp olive oil.. 1 tsp dried dill for fresh.. and 1 tsp garlic powder for fresh.. i cut the cauliflower into florets and added all the ingredients in a large zip lock bag to combine.. then baked the cauliflower in a greased 2 quart glass dish at 450 for approximately 25 minutes.. turning half way through.. did not cover with foil.. this was beyond awesome.. ty for a starting point

Robin
5

Robin

4/19/2014

This cauliflower recipe is remarkable. I follow it pretty much as it reads and have now made it twice and after the first time shared with my mom who entertains all the time and she loved it as well. I'm in Wisconsin so fresh dill is nonexistence for at least half of the year but a tsp. of dill weed works very nicely. My husband and I both agree that after this last one, we need to get two heads of cauliflower, we obviously do not play well when it comes to this dish and need one to call our own.

jenmc
5

jenmc

12/29/2013

I've been wanting to roast cauliflower for some time now and am very happy to have found this recipe. I loved that I could roast the whole head intact instead of having to cut it into florets. I did use low-fat butter (Land O' Lakes spreadable) and used 1 t. dried dill instead of 1 T. fresh dill. The seasoning combination was great.

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