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Home » dinner ideas » Whole roasted cauliflower

Whole roasted cauliflower

By Sachi | Published Jul 21, 2021 | Updated Jan 16, 2022 | Leave a comment!

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Cauliflower is roasted to a golden crisp, topped with a Parmesan crust, and dressed in a lemon parsley vinaigrette. Served hot in a cast-iron skillet, this vegetarian-friendly dish can be served as a meal, snack or side.

Total carbs 13g, net carbs 9g

Cauliflower is roasted to a golden crisp, topped with a Parmesan crust, and dressed in a lemon parsley vinaigrette. Served hot in a cast-iron skillet, this vegetarian-friendly dish can be served as a meal, snack or side.
Whole roasted cauliflower with a crisp, golden Parmesan crust in a cast-iron skillet

This delicious and hearty cauliflower recipe was inspired by the roasted cauliflower served in a cast-iron skillet at the D'Vine bar in Sparkill, NY. Though it is no longer on the menu (for $18), it is easy enough to make at home.

Serve this dish as a protein-packed meatless entree. Or you can divide it four ways as a tasty tapas-style snack to share with vegetarian friends. Or serve it as a side dish.

Ingredients you’ll need

  • Cauliflower is a mildly-flavored cruciferous vegetable that is high in fiber, low in carbs and keto-friendly, which helps with blood sugar control.
  • olive oil
  • fresh lemon juice
  • salt and freshly cracked black pepper
  • 3 cloves fresh minced garlic
  • A handful of chopped parsley (or more)
  • Freshly grated Parmesan cheese

Equipment you’ll need

A large cast iron skillet.

How to roast cauliflower whole

  1. Preheat the oven to 375°F.
  2. Wash the cauliflower and pat dry.
  3. Remove the stem, but leave enough to keep the head intact.
  4. Make a vinaigrette. Feel free to get creative with the seasonings for the vinaigrette. You can try saffron or turmeric, red pepper flakes or chili powder, or your favorite herbs.
  5. Set cauliflower in a large bowl and pour vinaigrette over it. Turn cauliflower a few times to coat with vinaigrette.
  6. Place in a cast-iron skillet with the florets facing down and pour remaining vinaigrette into the cavity.
  7. Roast for 30 minutes, then flip cauliflower over and roast for another 30 minutes.
  8. Sprinkle with grated Parmesan cheese and set under broiler 2-5 minutes until cheese melts.
  9. Garnish with freshly chopped herbs and lemon zest.

Make ahead

You can prepare this a day ahead of time. Let it cool to room temperature in the skillet. Then cover with plastic wrap and keep in the fridge until ready to serve. When you are ready to serve, remove plastic wrap and reheat in a 375°F oven for 15 minutes.

Serving suggestions

Slice the cauliflower into 4 to 8 sections like a pie. Serve this dish hot in the skillet. Keep the hot skillet away from children. Use oven mitts and place the skillet on a trivet, a tile or a pot holder and wrap the handle with a clean, pretty dish towel.

Frequently asked questions

What are the benefits of eating cauliflower?

Cauliflower is a healthy, low-carb choice with many health benefits. It is a cruciferous vegetable. The cruciferous family of vegetables are full of fiber and several carotenoids (beta-carotene, lutein, zeaxanthin); vitamins C, E, and K; folate; and minerals. According to the National Cancer Institute, several studies have shown a link between eating cruciferous vegetables and lowered risk of cancer.

Which is healthier broccoli or cauliflower?

They are both from the cruciferous family of vegetables and have similar health benefits.

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Whole roasted cauliflower in cast-iron skillet

Whole roasted cauliflower


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  • Author: Sachi
  • Total Time: 1 hour and 20 minutes
  • Yield: 1 head 1x
  • Diet: Diabetic
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Description

Cauliflower is roasted to a golden crisp, topped with a Parmesan crust, and dressed in a lemon parsley vinaigrette. Served hot in a cast-iron skillet, this vegetarian-friendly dish can be served as a meal, snack or side.


Ingredients

Units Scale
  • 1 large head cauliflower (6-7" diameter)

vinaigrette

  • ¼ cup olive oil
  • 3 tablespoons fresh lemon juice
  • ⅛ teaspoon salt
  • ⅛ teaspoon freshly cracked black pepper
  • 3 cloves garlic, minced
  • ¼ cup parsley, chopped

cheese crust

  • 1 cup freshly grated Parmesan cheese

Instructions

  1. Preheat the oven to 375°F.
  2. Wash the cauliflower and pat dry.
  3. Remove the stem, but leave enough to keep the head intact.
  4. Make a vinaigrette by mixing together olive oil, lemon juice, salt, pepper, garlic and parsley
  5. Set cauliflower in a large bowl and pour vinaigrette over it. Turn cauliflower a few times to coat with vinaigrette.
  6. Place in a cast-iron skillet with the florets facing down and pour remaining vinaigrette into the cavity.
  7. Roast for 30 minutes, then flip cauliflower over and roast for another 30 minutes.
  8. Sprinkle with grated Parmesan cheese and set under broiler 2-5 minutes until cheese melts.
  9. Garnish with freshly chopped herbs and lemon zest.

Notes

Feel free to get creative with the seasonings for the vinaigrette. You can try saffron or turmeric, red pepper flakes or chili powder, or your favorite herbs.

  • Prep Time: 15 minutes
  • Cook Time: 1 hour and 5 minutes
  • Category: Side
  • Method: Bake
  • Cuisine: American

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About Sachi

What's cooking, carb counters?! I’m Sachi, I'm the carb counting recipe developer at We Count Carbs! Need help figuring out what to make for breakfast, lunch, snacks and dinner? Do you wish recipes came with carb counts and nutrition facts labels? You've come to the right place. We count carbs because carbs count!

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