A whole roasted cauliflower with garlic butter is a simple and genuinely delicious way to cook cauliflower.
Roasted whole, the cauliflower takes on a lovely texture – still with a little bite, yet hot all the way through and full of flavour.
Rubbed with garlic butter, the cauliflower soaks up the spiced, aromatic flavour, which makes the dish even better.
This recipe for whole roasted cauliflower is both easy to make and budget-friendly – perfect for weeknights or as a side dish when you have guests for dinner.
Serve the roasted cauliflower with krebinetter (Danish breaded pork patties), Danish meatballs (frikadeller), chicken or pork – or as a vegetarian favourite.
It is a dish that is hard to resist, and one that goes with most meals.
You can vary the seasoning depending on what you are serving the roasted cauliflower with.
Whole roasted cauliflower with garlic butter
Ingredients
- 1 cauliflower
- 50 g softened butter
- 2-3 cloves garlic, grated or crushed
- 1/2 tsp paprika
- 1/2 tsp onion powder
- Salt and freshly ground black pepper
To serve
- Parsley or chives, finely chopped
Method
- Rinse the cauliflower, remove the leaves and cut off the bottom of the stalk so that it sits flat.
- Mix the butter, garlic and spices together and season with salt and freshly ground black pepper.
- Rub the cauliflower thoroughly all over with the butter mixture, then place it in an ovenproof dish. Cover loosely with foil.
- Roast in a preheated conventional oven (top and bottom heat) at 200°C for about 1 hour. Check whether it is tender after 45 minutes – the cooking time depends on the size of the cauliflower.
- Remove the foil and roast for a further 15-20 minutes, until golden and appetising. Baste it with a little of the butter from the bottom of the dish if you like.
- Top with chives or parsley before serving.
Nutrition
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