A whole roasted cauliflower looks impressive, but it’s actually quick, easy, and delicious.
Learn how to make a whole roasted cauliflower.
The smoky mayo balances several ingredients and flavors, too.
Credit:Victor Protasio; Food Stylist: Chelsea Zimmer; Prop Stylist: Christine Keely
So while whole roasted cauliflower is a simple dish, we’ve dressed it up for more flavor.
Ditto for the lemony mayo, too.
Here’s a more detailed breakdown of the process:
Why Is My Roasted Cauliflower Not Crispy?
Credit:Caitlin Bensel; Food Stylist: Torie Cox
Roasted cauliflower can quickly become soggy and mushy if the pan is overcrowded.
To prevent a soggy cauli, leave space between the whole cauliflower heads.
A light coating, like in this recipe, is perfect.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
What Brings Out The Flavor Of Cauliflower?
Lightly shake cauliflower to coat center.
Flip cauliflower right side up, and use a brush to evenly coat cauliflower with remaining seasoning mixture.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
Place baking dish on rack in lower third of oven and skillet on center rack.
Bake in preheated oven until a knife easily pierces core, 50 minutes to 1 hour.
Process until smooth, about 2 minutes.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
Garnish and serve:
Using back of a spoon, spread mayonnaise mixture on a platter.
Transfer roasted cauliflower to platter, and garnish with scallions.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
Credit:Caitlin Bensel; Food Stylist: Torie Cox
Credit:Caitlin Bensel; Food Stylist: Torie Cox
Credit:Caitlin Bensel; Food Stylist: Torie Cox
