This whole roasted cauliflower is slathered in a mixture of lemony garlic and herbs and baked up until tender. Serve it up as an impressive vegan and gluten-free centerpiece at your next special dinner!
- 1 medium cauliflower head
- 2 tablespoons olive oil, divided, plus more as needed
- ¼ cup fresh parsley leaves, finely chopped
- 1 tablespoon fresh thyme leaves, or to taste
- 2 garlic cloves, minced
- ½ teaspoon salt, plus more to taste
- ½ teaspoon black pepper
- 2 tablespoons lemon juice
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Preheat oven to 400°F.
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Using a large knife, cut the stem from the bottom of the cauliflower head to get a nice flat surface so it can sit upright.
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Place the cauliflower head, cut side down, onto a baking sheet, oven-safe skillet, or in Dutch oven (Note 1). Slather the top with 1 tablespoon of olive oil. Cover the cauliflower with foil if using a skillet or baking sheet, or with a lid if using a Dutch oven.
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Place the the cauliflower on the center rack of the oven to roast.
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While the cauliflower roasts stir together the remaining olive oil, parsley, thyme, garlic, salt, and pepper in a small bowl (Note 2).
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Begin checking the cauliflower after 30 minutes. Test it by inserting a sharp knife into the center. When the knife meets just a slight resistance, take the cauliflower out of the oven and uncover it. This can take up to 60 minutes.
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Spoon or brush the parsley mixture over the cauliflower, drizzling it with some extra olive oil if needed.
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Return the cauliflower to the oven, uncovered, and roast it for 10 minutes more, until the cauliflower is tender and lightly browned on the outside.
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Remove the roast from the oven and carefully transfer it to a plate. Drizzle with lemon juice, then sprinkle with additional salt and pepper to taste. Slice into wedges and serve.
- Cooking your cauliflower in a Dutch oven will give you a softer roast, while using a baking sheet or skillet and foil will give you a firmer roast.
- Optional: Double the herb and olive oil mixture and save half of it as a dipping sauce for serving.