Whole Roasted Cauliflower


Cauliflower is so awesome because of it's versatility but it's a messy little bugger to prep, don't you think? I feel like there ends up being a couple whole florets worth of tiny little cauliflower pieces on the floor by the time I am done cutting it all up! Since I already loved roasted cauliflower, I was excited to try roasting it whole--without all the messy prep work!

This idea to roast a whole head of cauliflower was inspired by The Paleo Mama. Her recipe looks fantastic, but I wanted to roast the whole head for simplicity. So instead of coating in a yummy marinade, I just added my usual favourite spices!

Whole Roasted Cauliflower


  • 1-2 heads of cauliflower, depending on how many people you are feeding (I usually make 2 for the 4 of us veggie lovers)
  • coconut oil or ghee (both are good for high heat cooking and are delicious)
  • salt & pepper
  • spices of choice (I like to use smoked paprika)


  1. Preheat oven to 400F
  2. Cut the bottom leaves off the head of cauliflower
  3. Rub coconut oil or ghee all over the cauliflower (no need to melt it first)
  4. Sprinkle the top with salt, pepper and spices
  5. Cook in the oven for 45-60 minutes, flipping it over halfway through cooking time; it's done when a fork can pierce it easily and it's browned

*If you want to reduce the cooking time, which I do sometimes, you can cut the head of cauliflower into 2 halves or 4 quarters. It's still much easier than cutting the cauliflower into little florets but allows you to cut the cooking time in half and gives you more surface area to get browned and tasty :)

Whole Roasted Cauliflower 2

Do you have an issue with cauliflower bits all over the kitchen too?!

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