Whole roasted cauliflower does not need steaming or boiling before it goes in the oven. Rub it with olive oil and spices, roast it covered in a hot oven for 30 minutes, and it softens to the core in the steam it releases itself. Then take the lid off, and in another 30 to 35 minutes it browns on the outside. About five minutes of work, and a whole cauliflower that comes to the table like a main course.
Why you do not need to parboil
Most whole cauliflower recipes start with steaming or a short boil, because a raw cauliflower in an open oven browns outside long before the thick core softens. A lid solves that. Cauliflower holds a lot of water, and in a covered pot it turns to steam that cooks it from the inside, just like steaming, but without another pot and without a wet cauliflower that refuses to brown later.
When the lid comes off, the surface is already fairly dry and the oil on it starts to brown. Baste it once at this point with the oil that collected at the bottom. A cast iron Dutch oven with a lid is the easiest vessel, and a small baking dish tightly covered with foil works too.
Choose a cauliflower that feels heavy for its size, with tight white florets and no brown spots. A loose one with spreading florets has lost water and will roast dry. The small green leaves hugging the base can stay on: in the oven they turn crisp like chips.
How to tell it is done
The test is a thin knife pushed into the core from underneath. If it slides in with no resistance, it is ready. A large cauliflower, over 3 pounds (1.5 kg), may need 10 more minutes in the covered stage. If the top browns too fast before the core is soft, put the lid back on.
Serve it whole on a plate over a layer of tahini with lemon, and cut it into wedges at the table. It works as a side for chicken or fish, and as a vegan main with rice or bulgur.
Whole Roasted Cauliflower, No Parboiling
A whole cauliflower roasted with no parboiling: half an hour covered, then half an hour to brown. Vegan.
- Servings 4 servings
- Prep 5 min
- Cook 1 hr 5 min
- Total 1 hr 10 min
Ingredients
For the cauliflower
To serve (optional)
Instructions
Heat the oven to 425°F (220°C).
Trim the stem at the base of the cauliflower so it stands upright, and remove the outer leaves.
In a small bowl, mix the olive oil, salt, paprika and cumin, and rub it all over the cauliflower with your hands, including between the florets.
Place it in a cast iron Dutch oven or a small baking dish and cover with a lid or foil. Roast 30 minutes.
Uncover and baste the cauliflower with the oil collected at the bottom.
Roast uncovered 30 to 35 more minutes, until browned and a thin knife slides into the core with no resistance.
Spread the tahini on a serving plate, set the cauliflower on top, squeeze over the lemon and sprinkle with parsley.
Frequently Asked Questions
How long do you roast a whole cauliflower?
About an hour at 425°F (220°C): 30 minutes covered and 30 to 35 minutes uncovered. A cauliflower over 3 pounds (1.5 kg) needs about 10 minutes more.
Do you have to boil cauliflower before roasting it whole?
No, if you roast it covered for the first half of the time. The steam it releases softens it from the inside.
What do you serve with whole roasted cauliflower?
Tahini with lemon, chopped parsley and a little chili. It goes well with chicken, fish or rice.
Can I roast it without a lidded pot?
Yes. Cover the dish tightly with foil for the first half of the time and remove it for the browning stage.
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