If you're looking for a quick, efficient, elegant main dish, look no further than this oven-roasted Whole Roasted Cauliflower! It's bursting with flavor from a fresh herb butter sauce infused with garlic, fresh herbs, and as much parmesan as your heart desires.
Preheat oven to 400°F. Prep the cauliflower by removing the leaves and cutting the stem to the base of the cauliflower, so that it can stand up easily. Set aside.
1 medium cauliflower head
In a small bowl (or large if you want to brush the cauliflower in the same bowl), combine the melted butter, fresh herbs, salt, and pepper. Brush the butter mixture onto the top of the cauliflower, turn it over and coat the bottom, and let sit in the bowl to marinade while the oven comes to temperature.
6 Tablespoons unsalted butter, ½ Tablespoon fresh rosemary, ½ Tablespoon fresh thyme, 1 Tablespoon fresh sage, ½ teaspoon fine sea salt, ¼ teaspoon freshly ground black pepper
Once the oven has preheated, transfer the head of cauliflower onto a roasting rack or oven-safe cooling rack, inside of a baking dish or rimmed sheet pan. The roasting pan helps the air circulate around the cauliflower. Brush any butter that remains in the bowl on top of the cauliflower. Then, top with parmesan cheese.
½ cup parmesan cheese
Cover with foil and bake for 30 minutes. Remove the foil and bake for an additional 15-20 minutes, until the interior is fork-tender and the exterior is golden brown.
Cut the cauliflower into wedges for serving. Garnish with additional herbs and parmesan cheese as desired. Enjoy!
Notes
Serving size will vary from about 4-6 depending on the size of your cauliflower and how large of wedges you serve.
Store any leftovers in an airtight container in the fridge. Reheat in the microwave or oven until warm.
Parmesan: Note that not all parmesan cheese is vegetarian; strict vegetarians should look for a variety labeled as such, or made with microbial enzymes.