The Whole Roasted Cauliflower is a side dish rich in vitamin C, folic acid, and potassium, enriched with herbs and cooked whole, it has its own charm.
A very simple dish to prepare that cooks whole in the oven, not with separated florets but the entire blossom in its splendor.
A blend of aromatic herbs gives color and so much flavor to the whole roasted cauliflower, ensuring that even those who don’t love it will truly appreciate it.
If you don’t know how to cook it besides roasting, you can read my guide and remember that storing it in a food bag with small holes at the bottom of the refrigerator will keep the cauliflower fresh for up to a week.
Buy it by looking at the leaves at the base; they should be a nice pale green and firm, and the cauliflower should be free of black spots (a sign of moisture and rot).
If you’re curious and want to see other ways to cook cauliflower, below are my best ideas, and then right after the photo, we’ll discover how to cook whole roasted cauliflower, even in a microwave!!
- Difficulty: Very easy
- Cost: Very economical
- Preparation time: 10 Minutes
- Portions: 6
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients for the Whole Roasted Cauliflower
- 1 cauliflower (large)
- 2 cloves garlic
- 1 teaspoon coriander (chopped)
- 2 teaspoons chopped parsley
- 1 teaspoon smoked paprika
- 2 pinches salt
- to taste black pepper
- 4 tablespoons extra virgin olive oil
- 1 oz lemon juice
Preparation of Whole Roasted Cauliflower
Clean the cauliflower from the green leaves at the base, wash it and dry it well.
To prepare the Whole Roasted Cauliflower, first chop the garlic cloves together with coriander and parsley.
Add the smoked paprika, lemon juice, salt, and pepper, and finally the extra virgin olive oil.
Use a whisk or put everything in a jar, close it, and shake well to create an emulsion.
Preheat the oven to 356°F and line a baking tray with parchment paper, place the whole cauliflower on the tray.
With a spoon, spread half of the prepared emulsion over the cauliflower and put it in the oven.
Cook the whole roasted cauliflower in the middle rack of the oven for 40 minutes, switching to grill mode for the last 5 minutes.
The whole roasted cauliflower is ready, bring it to the table whole and serve the remaining emulsion in a small bowl to add once sliced.
If you have a microwave with a grill function, prepare the cauliflower as described above and place it on the turntable.
Set the maximum temperature (950 W in my case) and cook for at least 20 minutes.
Remove and pierce it with the tip of a knife, if it penetrates easily you can gratinate it.
Then place the cauliflower back in the microwave using the provided rack.
Set the grill function and let it brown for 5 minutes.
If you have a modern microwave with a CRISP plate, place the cauliflower on the crisp plate.
Set the crisp function for 18 minutes, check the level of cooking, remove from the microwave, and let it rest for 5 minutes.
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How to Store Whole Roasted Cauliflower
You can store it in the refrigerator in an airtight container for 2 days and reheat it in the microwave.
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