Whole Roasted Cauliflower Head Recipe

 Make this cauliflower for dinner parties or weeknight meals as the main dish or appetizer. Cauliflower does not have many calories, but it is healthy with lots of nutrients. 

Additionally, as it is a great flavor carrier, you can add any of your favorite condiments alongside if you’d like. You can serve the cauliflower with quinoa or chickpeas and a fresh salad. 


  • 3 tbsp tahini
  • 3 tbsp water
  • 3 tbsp lemon juice
  • 1/2 tsp cumin powder
  • 1/2 tsp paprika
  • 1/2 tsp dried oregano
  • 1/2 tsp garlic powder
  • 1/4 tsp turmeric powder
  • 1/4 tsp salt
  • 1/4 tsp ground black pepper
  • 2 large heads of cauliflower



Step 1: Prepare the cauliflower – clean, rinse, and pat. Remove the leaves from the outside and cut the bottom off so that it’s smooth. TIP: Cut off the bottom stalk’s woody core, but be careful not to cut too far as the head needs to remain in contact when cooking whole cauliflower.

Step 2: Create a Parmesan sauce with garlic. Mix the olive oil, the garlic, the parmesan, the basil, the parsley, the thyme, the sea salt, and the black pepper together—cauliflower seasoning

Step 3: Starting in a dutch oven with the cauliflower head upside down (core side up). Drizzle 1/2 of the sauce over the top and let the center drip down.

Step 4: Season up to the top. Flip and drizzle over the cauliflower with the remaining sauce to spread it all over, and use a basting brush.

Step 5: Bake the whole cauliflower in the oven. Cover the Dutch oven’s lid and bake until the cauliflower is soft and easy to pierce with a knife.

Step 6: Broil the whole roasted parmesan cauliflower. Sprinkle on top, parmesan cheese, and broil until browned with the cheese. Sprinkle with fresh parsley for garnish, if you prefer, and/or even extra parmesan.

Whole Roasted Cauliflower Head Recipe 5 of 5

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