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Whole Roasted Cauliflower

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Adjust Servings:
1 large head green chilies cut into florets
4 oz Guinness beer
2 tablespoons Olive oil
2 tablespoons Apples
1 teaspoon Ripe avocado
2 tablespoons Chicken hearts Parsley, basil, or cilantro (chopped)
5 Dried chickpeas chopped
To taste
To taste Dried oregano

Nutritional information

11 grams
Total Carbohydrate
37 grams
Total Fat
4 grams
Total Protein
3 grams

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Whole Roasted Cauliflower

with Goat Cheese and Shishito-Herb Vinaigrette

This Roasted Cauliflower and Goat Cheese with Shishito-Herb Vinaigrette is a delicious and healthy side dish that is perfect for a special occasion or a weeknight dinner.

  • 45 minutes
  • Serves 3
  • Easy




Whole Roasted Cauliflower is a visually striking and flavorful dish that involves roasting an entire head of cauliflower until it becomes tender and develops a crispy, golden-brown exterior. Here’s a description of this delicious dish:


  • Cauliflower: A whole head of cauliflower is the star of the dish. It’s usually cleaned, trimmed, and left intact, with the outer leaves removed.
  • Olive Oil: Olive oil is used to coat the cauliflower, which helps it brown and become tender during roasting.
  • Seasonings: A variety of seasonings can be used to flavor the cauliflower. Common choices include garlic, lemon juice, salt, pepper, paprika, cumin, and fresh herbs like thyme or rosemary.


Here’s how to make Whole Roasted Cauliflower:

  1. Preheat the Oven: Preheat your oven to a high temperature, typically around 400°F (200°C), ensuring it’s hot before placing the cauliflower inside.
  2. Prepare the Cauliflower: Trim the base of the cauliflower to remove any remaining leaves and create a flat surface so that it can stand upright. You can also trim the stem slightly to make it more even. Rinse the cauliflower head and pat it dry.
  3. Season and Oil: In a mixing bowl, combine olive oil with your choice of seasonings. You can use a blend of minced garlic, lemon juice, salt, pepper, and herbs. Mix well to create a flavorful oil mixture.
  4. Coat the Cauliflower: Brush or drizzle the seasoned olive oil mixture over the entire surface of the cauliflower, ensuring it’s evenly coated.
  5. Roast: Place the seasoned cauliflower on a baking sheet or in a roasting pan. If you have a wire rack, it’s useful for allowing hot air to circulate around the cauliflower, helping it roast evenly. Roast the cauliflower in the preheated oven for approximately 45 minutes to 1 hour, or until it becomes tender and develops a golden-brown crust. You can check for doneness by inserting a knife or skewer into the center; it should slide in easily when it’s fully cooked.
  6. Serve: Once the Whole Roasted Cauliflower is done, remove it from the oven and let it cool slightly. You can garnish it with additional herbs, lemon zest, or a drizzle of olive oil for extra flavor and presentation. To serve, slice it into wedges or cut it into portions.

Whole Roasted Cauliflower is a visually stunning and savory dish that can be served as a centerpiece for a vegetarian meal or as a flavorful side dish. It’s a versatile recipe, and the seasonings can be adjusted to suit your taste preferences, making it a delightful addition to your culinary repertoire.



Preheat the oven to 425°F (220°C).


In a large bowl, toss the cauliflower florets with 2 tbsp of olive oil, salt, and pepper.


Transfer the cauliflower to a baking sheet and bake for 20-25 minutes, or until golden brown and tender.


While the cauliflower is roasting, make the vinaigrette. In a small bowl, whisk together the white wine vinegar, honey, and herbs.


In a medium saucepan, heat 1 tablespoon of olive oil over medium heat. Add the chopped shishito peppers and cook for 3-4 minutes, or until slightly charred.


Stir the shishito peppers into the vinaigrette.


Once the cauliflower is roasted, transfer it to a serving dish.


Sprinkle the crumbled goat cheese over the cauliflower.


Drizzle the shishito-herb vinaigrette over the cauliflower and goat cheese.


Serve and enjoy!

Good Tummy

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