Roasted Head of Cauliflower

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This company-worthy roasted head of cauliflower, crowned with a bright zesty-sweet grape relish, makes a beautiful centerpiece for special occasions.

It’s a delicious vegetarian side dish or main dish served over quinoa, rice or couscous.

We’re using a whole head of cauliflower for this dish. The grape relish adds a juicy, sweet-tart complement. I found a really tasty relish in Canadian Living Magazine and just added a couple of teaspoons of maple syrup to balance the tartness of the lemon.

Is whole roasted cauliflower difficult to make?

No. The roasting method does take a bit of time, but it’s mostly hands-free.

The process is pretty simple:

Coat a whole cauliflower in a spiced seasoning mixture.
Roast it covered for half the time then uncovered for the rest.
Make the grape relish while the cauliflower is roasting.
Transfer the roasted cauliflower to a platter and spoon the relish on top.

And, there are a couple of shortcuts to make it even easier.

This is an impressive dish for dinner guests that can be made ahead and kept warm. I love the dramatic presentation. And the fact that it’s healthy, low cal and low carb is a bonus.

What to serve with your roasted head of cauliflower

As a vegetarian main dish, I like to serve it over quinoa or curried rice with raisins. Or as a side for stuffed portobello mushrooms.

As a side dish, the cauliflower pairs with almost anything. A few favorites: maple balsamic rainbow trout, pork roast sous vide, chicken fricassee and sweet and spicy chicken wings (as a low carb side).

How to make this whole roasted cauliflower recipe with grape relish

whole cauliflower, lemon, oil, seasonings — **Ingredients:** whole head of cauliflower, chili garlic sauce, lemon, paprika, olive oil, salt, pepper

spice oil mixture in cup for cauliflower — Mix oil and seasonings together in a small bowl or cup

bottom of cauliflower with spice mixture — _{Prepare cauliflower, cutting off outer leaves and part of core. Pour seasoning mixture into florets and brush over the top. Place prepared cauliflower in cast iron skillet or rimmed sheet pan. Cover completely with aluminum foil.}

spice mixture covering raw whole caulifower — _{Prepare cauliflower, cutting off outer leaves and part of core. Pour seasoning mixture into florets and brush over the top. Place prepared cauliflower in cast iron skillet or rimmed sheet pan. Cover completely with aluminum foil.}

roasted whole cauliflower in skillet — Roast it covered (steam it) for 20 minutes. Uncover and roast another 20-30 minutes or until tender and browned. Cooking time will depend on size of cauliflower.

_{Meanwhile, make the relish by combining chopped grapes, fresh lemon juice, parsley, toasted pine nuts, maple syrup and and currants in a bowl.}

grape relish in bowl — _{Meanwhile, make the relish by combining chopped grapes, fresh lemon juice, parsley, toasted pine nuts, maple syrup and and currants in a bowl.}

roasted whole cauliflower with grape relish on top p1 — Transfer roasted cauliflower to a platter and spoon grape relish on top of the cauliflower.

cut open roasted whole cauliflower with grape relish on top — Slice down to make wedges and serve.

Tailor To Your Taste

Seasoning: Try a very simple seasoning mixture of olive oil, garlic powder, salt and pepper. Or add some cumin, turmeric or curry powder.
Grape relish modifications: Use any toasted nuts, a shallot instead of a green onion or any kind of seedless grapes.

Shortcuts

Shorten roasting method: Do the first part of the ‘roasting’ (which is actually steaming) in the microwave. This option – about 6-8 minutes – instead of 20 minutes – is described in the recipe card below.
Use store-bought seasoning: Instead of coating the cauliflower with a homemade mixture, use your favorite oil-based salad dressing such as Italian, Balsamic, Tahini sauce, Catalina, etc.
Skip the grape relish and use a store-bought fruit chutney. Or just a squeeze of fresh lemon juice and some fresh herbs.

Make Ahead

Make the relish a day or two ahead and store it in the fridge in an airtight container.
The cauliflower can be made ahead the same day and kept in a warm oven, then topped with the relish at serving time.
Or, do the covered part of the cauliflower roasting ahead of time, then the final uncovered roasting before serving.

FAQ about cauliflower

How do I buy the best cauliflower?

Look for a creamy white color with fresh green leaves (not yellowed) and tightly packed florets. The cauliflower should not have blemishes and dark spots and it should feel firm and heavy for its size. If there are a few brownish spots, just cut them off.

How should fresh cauliflower be stored?

Although cauliflower doesn’t need to be refrigerated if you’re planning to use it within a day or two, it will last longer in the fridge (4-7 days) in an an open bag.

Is cauliflower a healthy vegetable?

Yes. The mayo clinic calls it a nutrition superstar. It’s an excellent source of vitamins and minerals, high in vitamin C and fiber. And low carb, low calorie, low cholesterol and fat free.

Love cauliflower?

Try one of these other delicious cauliflower recipes with cauliflower florets or riced cauliflower:

This whole roasted cauliflower with grape relish recipe, originally published in 2018, is updated with new information and edits.