Whole Roasted Cauliflower: the low-carb recipe popular among chefs

Total time: 55 Min
Difficulty: Low
Serves: 8 people
By Cookist

Because cauliflower is naturally low-carb and keto-friendly, this recipe is not only easy but healthy too! Recipes for Whole Roasted Cauliflower have become quite popular among chefs and it can be served as both a side or a main dish.

With a crispy texture on the outside, the cauliflower is tender and buttery on the inside. Typical roasted cauliflower is served on its own, but in this recipe, we decided to add a few extra ingredients to make it extra moreish! To make it, you will need a head of cauliflower, cherry tomatoes, onion, wine, garlic, and a few pantry staples.

How To Roast A Whole Cauliflower

Place the tomatoes in a baking tray and place the head of cauliflower on top. There’s no need to cut or steam the cauliflower beforehand as it will be roasted whole in this recipe. Pour a little oil on top of the cauliflower, then add the onion and garlic around the cauliflower. Pour over the melted butter, together with the wine.

Add seasoning and bake at 200ºC/400ºF for 45 minutes or until golden brown. Cooking the cauliflower this way will prevent it from becoming bitter. If your oven is too hot and see the cauliflower is browning too quickly, you can cover it with foil.


Make it vegan by omitting the butter and using olive oil instead.

If the cauliflower turns out too mushy, serve it with toasted breadcrumbs for extra crunch. To make your own garlic breadcrumbs. heat 2 tablespoons olive oil over medium-high heat until shimmering, then add minced garlic and cook until fragrant. Add breadcrumbs and cook over medium heat until toasted and slightly browned.

While a cast iron skillet will work if you’re roasted plain cauliflower, it’s not recommended if you include the tomatoes. The dish might taste metallic.

What To Serve With Whole Roasted Cauliflower

Serve the Whole Roasted Cauliflower as a main dish together with a light side salad. You can also serve it as a side dish to a meaty main like roast pork or roast chicken.

If you prefer, you can serve a sauce with the cauliflower. Our favorites include Bernaise sauce, Honey mustard sauce, BBQ sauce. Alternatively, you can make your own fresh sauce like salsa verde or roasted red pepper sauce.

Whole Roasted Cauliflower Flavor Variations

Swap the fresh cherry tomatoes with canned tomatoes.

Feel free to add other veggies, it’s a great way to empty the fridge! Mushrooms, leeks, zucchini, bell peppers, red onions, sweetcorn, and baby spinach work well. For vegetables with a lot of moisture like mushrooms or spinach, you will need to sauté them and cook until all the moisture is removed.

For a cheesy crust, cover the cauliflower with grated parmesan 10 minutes before the end of the baking time.

The cauliflower takes well to strong flavors, so it’s easy to add different spices to suit the dish you’re making. Try any of the following: Harissa Spice Rub, Barbecue Spice, or Curry Powder.

How To Store And Reheat Whole Roasted Cauliflower

Refrigerate leftover roasted cauliflower for up to 3 days.

Can You Freeze Whole Roasted Cauliflower?

Yes, you can! Allow the whole roasted cauliflower to cool completely, then place the cauliflower head in a plastic bag, and freeze for up to 3 months. To eat it for dinner, take it out in the morning and allow it to thaw in the fridge.

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Olive oil
50 ml (1/4 cup)
Cherry tomatoes
250 g
2 tbsp
White wine
80 ml (1/3 cup)
3 cloves
salt and pepper to taste
parsley, chopped


Place cauliflower in a baking tray or casserole. Drizzle oil on top.

Add tomatoes, onion, and garlic around the cauliflower.

Pour over the cauliflower the melted butter, together with the wine. Season with salt and pepper.

Bake for 45 minutes at 200ºC/400ºF. Sprinkle with chopped parsley to serve.

Slice, serve and enjoy!


To save time, you can precook the whole cauliflower in the microwave.

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