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Whole roasted cauliflower

Published on 100 min main, spring, summer


  • 2 small heads cauliflower
  • 2 btsp olive oil
  • 1.25 tsp flake salt
  • 2.5 tbsp butter, room temperatureoptional
  • 1 lemon, cut into wedges (for serving)optional


  1. Bring a large pot of salted water to a boil. Place 1 head of cauliflower, stem side up, in the pot and bring to a boil. Cook until just tender, about 6 minutes. Transfer to a rimmed baking sheet, stem side down, and repeat with second head of cauliflower. Let cauliflower sit for 10 minutes and drain any liquid that has accumulated in the baking sheet.
  2. Preheat oven to 190 °C.
  3. In a small bowl, combine the butter and olive oil. Spread the mixture over the top of the cauliflower and sprinkle with salt.
  4. Bake for 1.5 hour, basting every 15 minutes, or until cauliflower is caramelized and fork tender. Remove from the oven and let cool for 5 minutes. Serve with lemon wedges.

Adapted from this original recipe