An entire head of cauliflower roasted with butter, garlic, and herbs. Can convert cauliflower-avoiders into cauliflower-lovers! A beautiful and delicious way to serve cauliflower. Never any leftovers.
1/4 cup butter, softened
1 tablespoon chopped fresh dill
1 clove garlic, minced
1 teaspoon grated lemon zest
1/2 teaspoon ground cumin
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1 large head cauliflower, leaves trimmed
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Prep 10 m
Cook 1 h 15 m
Ready In 1 h 25 m
Preheat oven to 350 degrees F (175 degrees C).
Mix butter, dill, garlic, lemon zest, cumin, salt, and ground black pepper in a bowl.
Cut cauliflower stem flush with the rest of the head so it can stay upright in a casserole dish. Spread butter mixture evenly over the top and sides of cauliflower, place in a casserole dish, and cover with foil.
Roast in the preheated oven until tender and cooked through, about 1 1/4 hours. Transfer to a platter and spoon any liquid in the casserole dish over the cauliflower.
Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.