Whole roasted cauliflower

Justin Cogley

Justin Cogley

20th January 2017
Justin Cogley

Whole roasted cauliflower

This is my favorite way to roast cauliflower. So much more flavor is devel-oped. It is also a one pot meal.


  • Ingredients for 2 people:
  • 1/4 cup butter, softened ( you can use more oil less butter if you want)
  • 2 tablespoons olive oil
  • 3 tablespoons Vadouvan spice ( available at places like Whole foods, or you can make your own. It will keep for a good amount of time and you can use it on a number of items)
  • 1 teaspoon grated lemon zest
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1 large head cauliflower, leaves trimmed


Preheat oven to 350°F (175° C). Mix butter, Oil, Vadouvan spice, salt, and ground black pepper in a bowl. Cut cauliflower stem flush with the rest of the head so it can stay upright in a casserole dish or large sauté pan. Spread butter mixture evenly over the top and sides of cauliflower, place in a casserole dish or large sauté pan. Roast in the preheated oven until tender and cooked through, about 1 hour. Pull out of the oven and spoon any liquid in the casserole dish or sauté pan over the cauliflower.
I like to slice it and serve with a sliced fresh grape, raisin, marcona almond
vinaigrette. also some charred scallions and fried pumpkin seeds.

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