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5 from 1 vote
Whole Roasted Cauliflower on a Plate with Lemon Wedges on the Side
Whole Roasted Cauliflower with Garlic & Herbs
Prep Time
10 mins
Cook Time
50 mins
Total Time
1 hr

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!

Course: Entree, Side
Cuisine: American
Servings: 8
Calories: 56 kcal
Author: Alissa
  • 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
  1. Preheat oven to 400°F.

  2. 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.

  3. 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.

  4. Place the the cauliflower on the center rack of the oven to roast.

  5. While the cauliflower roasts stir together the remaining olive oil, parsley, thyme, garlic, salt, and pepper in a small bowl (Note 2).

  6. 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.

  7. Spoon or brush the parsley mixture over the cauliflower, drizzling it with some extra olive oil if needed.

  8. 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.

  9. 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.

Recipe Notes
  1. 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.
  2. Optional: Double the herb and olive oil mixture and save half of it as a dipping sauce for serving.


Nutrition Facts
Whole Roasted Cauliflower with Garlic & Herbs
Amount Per Serving (1 wedge (⅛ of cauliflower))
Calories 56 Calories from Fat 33
% Daily Value*
Fat 3.7g6%
Saturated Fat 0.6g3%
Sodium 98mg4%
Potassium 251mg7%
Carbohydrates 5.4g2%
Fiber 2.5g10%
Sugar 1.9g2%
Protein 1.7g3%
Calcium 40mg4%
Iron 2.3mg13%
* Percent Daily Values are based on a 2000 calorie diet.