How to roast a whole head of cauliflower?

Question

Learn how to season and roast an entire cauliflower until golden and tender.

Answer 1

To roast a whole head of cauliflower, trim the outer leaves and stem, rub it generously with oil and seasonings, and roast it in a moderate oven (190-200°C / 375-400°F) for 45-75 minutes, or until tender and deeply golden brown.

Detailed Explanation:

Roasting a whole head of cauliflower makes for an impressive centerpiece dish, and its flavor becomes wonderfully sweet and nutty.

1. Preparation:
   • Trim: Remove all the outer, tough green leaves from the cauliflower head. Trim the very bottom of the stem, but keep the core intact so the florets stay together. You want a flat base so it sits steadily.
   • Wash & Dry: Rinse the cauliflower thoroughly and pat it very dry with paper towels. Ensure there's no excess moisture.
2. Seasoning:
   • Oil: Place the cauliflower head on a baking sheet. Drizzle generously with a high-smoke-point olive oil, and use your hands to rub it all over the entire surface, getting into the crevices.
   • Salt & Pepper: Season liberally with salt and freshly ground black pepper.
   • Optional Flavorings: You can rub it with garlic powder, paprika, cumin, or even a paste made from herbs and spices.
3. Roasting:
   • Temperature: Roast in a preheated oven at 190-200°C (375-400°F). A slightly lower temperature than for florets helps ensure the inside cooks before the outside burns.
   • Bake Time: Roast for 45-75 minutes, depending on the size of the head.
   • Check Doneness: The cauliflower is done when a knife or fork inserted into the thickest part of the core meets no resistance, and the exterior is deeply golden-brown and caramelized in spots.
   • Optional Browning Boost: If the exterior is not browned enough but the interior is tender, you can increase the oven temperature to 220°C (425°F) for the last 10-15 minutes, watching carefully.

Pro Tip:

For very large cauliflower heads or if you want to ensure tenderness, you can cover the cauliflower loosely with foil for the first 20-30 minutes of roasting, then uncover for the remainder to allow for browning.