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Wow your guests with this ultimate whole roasted cauliflower! Slathered in whipped feta and drizzled with herb sauce, this dish is a statement-maker that has become a hit at Thanksgiving tables around the country.
save this recipe!The thing about eating vegetarian for Thanksgiving or Christmas (or any gathering, for that matter) is that you’re usually left with side dishes like a roasted Brussels sprout salad. Because vegetables = side and meat = main, right?
Not today! Today, we’re making the ultimate whole roasted cauliflower. It’s pretty enough to be the main dish while being far more hands-off than a turkey would be (plus if you cross your eyes and lean back, it looks a bit like a turkey, too 😛).
A whole cauliflower? yes, the whole thing!
- Hands Off: This recipe is so simple: just brush with some oil and spices and bake. Seriously, that’s it.
- Show-Stopper: This recipe is a stunner! It’s golden brown, baked to perfection, tender, and so delicious. Step aside turkey; there’s a new main dish in town.
- So Many Textures: I am a sensory scientist, so I had to include a variety of textures. Everything lends to the best bite, from the crispy cauliflower to the creamy whipped feta to the bright herb sauce.
Reader rating
“My favourite cauliflower recipe. So flavourful and great the next day.” —Elaine
Here’s what you’ll need
This whole roasted cauliflower has a few simple components, and they all come together to create an explosion of flavor! For exact measurements, jump to the recipe card.
- Cauliflower: A medium-sized head of cauliflower that’s free from blemishes or brown spots.
- Marinade: We’ll cover the cauliflower inside and out with a flavorful combination of olive oil, brown sugar, smoked paprika, curry powder, cumin, salt, and pepper.
- Sauces: To brighten up the cauliflower, we’ll serve it with two killer sauces – creamy whipped feta and herby chimichurri.
- Whipped Feta: To make this, you just need feta cheese and cream cheese, both at room temperature.
- Herb Sauce: Blend together fresh parsley, olive oil, garlic, a jalapeno pepper, a little lemon juice, and salt.
Olive Oil vs butter
Some recipes use butter for the marinade, but I found that butter was more likely to burn due to its lower smoke point. That’s why I prefer using olive oil for the outside!
Let’s cook!
Making a whole head of cauliflower might seem overwhelming, but it’s really so easy. This is an overview of the recipe. Jump to the recipe card for the full printable recipe.
- Prepare by preheating the oven and whisking together the marinade ingredients. Coat the entire cauliflower, tilting it upside down to get it through all the nooks and crannies.
- Bake in the oven with a pan of water to steam it and then broil at the end.
- Make the sauces by blending together the whipped feta ingredients and the herb sauce ingredients.
- Serve the whole roasted cauliflower with the whipped feta and herb sauce on top. Sprinkle with pine nuts for an additional wow factor!
Doneness Test
Use a candy thermometer or a thin knife to test the doneness of the cauliflower. You should be able to pierce all the way to the stem without much resistance.
Switch It Up
The flavors of this roasted cauliflower are ultra-flexible to your tastes or diet. Here are a few ways I’ve loved changing it up.
- Make it vegan by omitting the whipped feta and using a vegan yogurt or cream in its place.
- Change up the sauces by using romesco sauce (for a smoky pepper flavor) or yum sauce (for a cheesy vegan flavor).
- Spice it up by adding a pinch of cayenne or harissa to the marinade.
Serving suggestions
Like any good main dish, this one needs some delicious sides!
- Shaved Brussels Sprout Salad: This is quick to make and is perfect to make ahead of time. It actually gets better the next day!
- Mashed Butternut Squash (Sweet or Savory): Pick your adventure with this sweet or savory mashed squash side.
- Stuffed Acorn Squash: This is one of our most popular recipes, and for good reason! It’s flavorful, and you can bake it alongside the cauliflower.
Ultimate Whole Roasted Cauliflower (With Whipped Feta!)
Ingredients
Cauliflower
- 1 head cauliflower
- 2 Tbsp olive oil, 30 mL
- 2 Tbsp water, 30 mL
- 2 Tbsp brown sugar, 20 g
- 1 tsp each smoked paprika, curry powder, cumin, salt
- ½ tsp black pepper
Whipped Feta
- 8 oz room temperature feta cheese, 226 g
- 3 oz room temperature cream cheese, 85 g
Herb Sauce
- ½ cup packed fresh parsley, can replace half with cilantro
- ½ cup olive oil, 118 mL
- 2 cloves garlic
- 1 jalapeno pepper, seeds removed
- 1 Tbsp lemon juice, 15 mL
- ¼ tsp salt
Garnish
- Handful of pine nuts
Instructions
- Prep: Preheat oven to 400°F (204°C). Trim the leaves and tough bottom stem from the cauliflower, being sure to leave the head intact. Whisk together all remaining "Cauliflower" ingredients. Flip the cauliflower upside down and pour half of the mixture into the cauliflower, tilting it around to evenly coat the inside. Brush the remaining marinade onto the outside.
- Bake: Set a pan filled with water in the bottom of the oven, which will steam and tenderize the cauliflower. Place the cauliflower stem-side down onto a baking sheet or pan. Bake for 30 to 40 minutes, or until cauliflower is easily pierced with a fork. If cauliflower hasn't become brown on the outside, switch oven to broil and cook for about 5 minutes, watching closely to prevent burning.
- Sauces: While cauliflower cooks, add feta and cream cheese to a food processor and blend until smooth and creamy. Remove from processor, wipe it clean, then blend "Herb Sauce" ingredients until smooth.
- Serve: Place cauliflower on a serving tray. Serve warm, slathered with whipped feta, drizzled with herb sauce, and sprinkled with pine nuts.
Notes
Nutrition
Nutrition information calculated by Sarah Bond, degreed nutritionist.
did you make this?Leave a comment below and tag @liveeatlearn on social media! I love seeing what you’ve made!
This looks awesome and so easy to make.
It IS! 😀 Enjoy!!
The headline says cook for 1 hour 30 mins, the words say bake for 30-40 mins. How long should it bake for, please?
Thanks for pointing that out, Jan! It should be 30 to 40 minutes 😀
It was a hit!
Yay! So happy to hear it, Elaine!
Absolutely delicious! This was the biggest hit at thanksgiving!
Hi Sarah I made this, and it was so delicious. Only thing I did differently was cover the cauliflower with foil so I didn’t have to add water separately in the oven, it was nice and tender. Did not make the herb sauce but will do it next time
Big hit with my family. Will also try cilantro and lime instead of parsley and lemon. Had to cook cauliflower longer until tender. More like 1 1/2 hours.
My favourite cauliflower recipe. So flavourful and great the next day.