Ingredients
Scale
- 1 large head of cauliflower (approximately 2–3 pounds): Choose a firm, dense head of cauliflower, free of blemishes or brown spots. The size will determine cooking time, so aim for a medium to large head for optimal roasting.
- 1/4 cup olive oil: Extra virgin olive oil is recommended for its rich flavor and health benefits. It will help the cauliflower caramelize beautifully and prevent it from drying out during roasting.
- 2 tablespoons lemon juice: Freshly squeezed lemon juice adds brightness and acidity, balancing the richness of the olive oil and enhancing the overall flavor profile.
- 2 cloves garlic, minced: Garlic provides a pungent and savory base note. Mince it finely to ensure even distribution and flavor infusion throughout the cauliflower.
- 1 tablespoon paprika (smoked or sweet): Paprika lends a warm, slightly smoky, and vibrant color to the cauliflower. Smoked paprika will add a deeper smoky flavor, while sweet paprika will offer a milder, sweeter note. Choose according to your preference.
- 1 teaspoon dried oregano: Oregano provides an earthy, slightly peppery, and aromatic element that complements the cauliflower beautifully.
- 1/2 teaspoon salt: Salt is crucial for seasoning and enhancing the flavors of all the ingredients. Use kosher salt or sea salt for best results.
- 1/4 teaspoon black pepper: Freshly ground black pepper adds a touch of spice and depth to the marinade.
Instructions
- Preheat your oven to 400°F (200°C). Ensure your oven is properly preheated to achieve even cooking and optimal caramelization. This high temperature is key to getting that beautiful roasted exterior.
- Prepare the cauliflower: Remove the outer green leaves from the cauliflower head. Trim the base of the stem to create a flat surface so the cauliflower sits upright on the baking sheet. Rinse the cauliflower under cold water and pat it thoroughly dry with paper towels. Drying the cauliflower is crucial for browning and preventing it from steaming instead of roasting.
- Prepare the marinade: In a small bowl, whisk together the olive oil, lemon juice, minced garlic, paprika, oregano, salt, and pepper. Mix well to ensure all ingredients are fully incorporated and the marinade is emulsified. Taste and adjust seasonings as needed. This marinade is the flavor powerhouse that will transform the cauliflower.
- Marinate the cauliflower: Place the dried cauliflower head on a baking sheet lined with parchment paper or aluminum foil for easier cleanup. Pour the prepared marinade evenly over the entire cauliflower head. Using your hands or a pastry brush, massage the marinade into every nook and cranny of the cauliflower, ensuring it’s thoroughly coated, including the base and any crevices. Don’t be afraid to get your hands dirty – this is the best way to ensure even flavor distribution. If using optional additions like turmeric or red pepper flakes, incorporate them into the marinade at this stage.
- Roast the cauliflower: Place the baking sheet with the marinated cauliflower in the preheated oven. Roast for 45-60 minutes, or until the cauliflower is tender when pierced with a fork and beautifully golden brown on the outside. The roasting time will vary depending on the size and density of your cauliflower head. Start checking for tenderness around 45 minutes and adjust cooking time accordingly. For even roasting, you can rotate the baking sheet halfway through the cooking time.
- Check for doneness: To check if the cauliflower is done, insert a fork or knife into the thickest part of the stem. It should pierce easily and feel tender, not hard or resistant. The florets should be tender and slightly caramelized, and the overall cauliflower should have a beautiful golden-brown color.
- Optional – Broil for extra browning (optional): For an even crispier and more deeply browned exterior, you can broil the cauliflower for the last 2-3 minutes of roasting. Keep a very close eye on it to prevent burning, as broilers can heat up quickly. This step is optional but highly recommended for enhancing the visual appeal and texture of the cauliflower.
- Rest before serving: Once roasted to perfection, remove the cauliflower from the oven and let it rest for 5-10 minutes before serving. This allows the juices to redistribute, resulting in a more tender and flavorful final product. If you are adding fresh herbs or Parmesan cheese, sprinkle them over the hot cauliflower during the resting period.
- Serve and enjoy: Carefully transfer the whole roasted cauliflower to a serving platter. Garnish with fresh herbs like parsley or cilantro, if desired. Drizzle with balsamic glaze or serve with your favorite dipping sauce, if you wish. Serve hot and enjoy the stunning presentation and incredible flavor of your whole roasted cauliflower!
Nutrition
- Serving Size: one normal portion
- Calories: 180-220