Whole Roasted Cauliflower

When I bake cauliflower in the oven, I usually cut it up into florets. This time I baked whole. I removed the leaves and the hard core but I ensured that the florets were left intact.

Here’s my recipe.




  • a whole cauliflower with the core and leaves removed

  • 1/4 cup of olive oil

  • 1/2 cup of fresh  dill

  • 2 habanero peppers (optional)

  • 1 bunch of scallions

  • salt



  • Heat the oven to 450°F. Then make a puree with the dill, peppers, scallions, olive oil and salt to taste.




  • Use a pastry brush to spread the puree on the whole cauliflower. Put the cauliflower in an oven safe dish and cover the whole dish with aluminum foil and put it in the heated oven for 40 minutes. After 40 minutes, remove the foil and bake the cauliflower for another 20 minutes.



  • After 1 hour, the cauliflower should have browned and it should be tender but firm on the inside.





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