This whole roasted cauliflower is a spectacular keto and low carb side dish. Learn how to roast an entire head of cauliflower with just 5 minutes of prep that tastes incredible, and it's super easy to make.
Ingredients
Prepare the Cauliflower - Lay the cauliflower on a cutting board with the stem side facing up. Remove as much of the thick white stalk as possible, as shown in the video below.
Make the Sauce: In a small mixing bowl, combine the melted butter, olive oil, minced garlic, Italian seasoning, salt, and pepper. Whisk until well combined.
Dressing the Cauliflower: Position the cauliflower in a baking dish or Dutch oven with the core side down. Brush the sauce generously over the entire cauliflower, ensuring it is evenly coated.
Baking: Cover the cauliflower with aluminum foil or parchment paper. Bake in the preheated oven for about 30 minutes. Remove the foil and bake for an additional 10-20 minutes or until the cauliflower is tender (a knife or fork should pierce easily). The baking time will depend on the size of the cauliflower.
Final Touches: Sprinkle the cauliflower with the Parmesan cheese. Switch the oven to broil and roast the cauliflower for another 3-5 minutes, or until it turns golden brown on top.
Garnishing: Remove from the oven, sprinkle with freshly chopped parsley, and serve hot.
Video
Notes
If you prefer a little spice replace Italian Seasoning with a Taco Seasoning Blend or sprinkle a few red pepper flakes.
For a vegan whole roasted cauliflower, omit the butter and add olive oil instead. Parmesan can easily be replaced with two tablespoons of nutritional yeast.