Roasting Cauliflower Whole

4.75 from 4 votes

Did you know you can roast a whole cauliflower in an air-fryer? You can! And it takes 15-20 minutes. Try roasting whole cauliflower in an air-fryer or oven without any oil, roasted to a golden brown, and set on a base of romesco sauce. So inexpensive yet elegant.

Prep Time5

Cook Time20

Total Time25

Course: Entrees

Cuisine: American

Diet: Diabetic, Gluten Free, Vegan, Vegetarian

Servings: servings

Calories: 29kcal

Author: Kathy Carmichael

Ingredients

Cauliflower

¼ cup lemon juice
2 cloves garlic minced
3 teaspoons paprika
2 teaspoons garlic powder
Salt and pepper to taste.

Romesco Sauce (optional)

1 recipe Romesco Sauce

Garnish

⅛ cup chopped parsley
¼ cup capers

Instructions

Preparing the Cauliflower

First, prepare the cauliflower by removing its outer leaves and carefully removing the stem with a sharp knife without cutting through the cauliflower.
Rinse the cauliflower on top and the bottom.
Combine the lemon juice, garlic, and seasonings.
Using a pastry brush and hands, brush the mixture on the outside and underneath the cauliflower base.
Use your hands if there is additional garlic and press it into the cauliflower.

Making the Romesco Sauce (optional)

Make 1 recipe of Romesco sauce and set it aside.
Heat in a microwave for 30 seconds before plating or serve cold.

Air-Frying Whole Cauliflower

Combine the garlic, garlic, and seasonings, and whisk.
Using a pastry brush and your hands, make sure the mixture of lemon juice, garlic, and spices is all over the cauliflower, including the bottom.
Don't skip the bottom of the cauliflower.
Do not pre-heat the air-fryer.
Set the air-fryer to 370 degrees and cook for 15-20 minutes, checking to ensure the cauliflower isn't under or overcooked.
This varies as the whole cauliflower is a different size.
Smaller whole cauliflower takes less time, as larger cauliflower takes a bit longer.
To check to make sure it's done, place a knife or skewer through the whole cauliflower. It should slide in easily, similar to testing a potato to see if it's cooked.

Roasting Whole Cauliflower in the Oven

Combine the garlic, garlic, and seasonings, and whisk.
Using a pastry brush and your hands, make sure the mixture of lemon juice, garlic, and spices is all over the cauliflower, including the bottom.
Don't skip the bottom of the cauliflower.
Place the whole cauliflower in the center of a baking sheet lined with a silicone baking mat or parchment paper.
Preheat to 400 degrees and cook for 45 minutes to 1 hour, checking at 45 minutes to ensure the cauliflower isn't under or overcooked.
This varies as the whole cauliflower is a different size.
Smaller whole cauliflower takes less time, as larger cauliflower takes a bit longer.
To check to make sure it's done, place a knife or skewer through the whole cauliflower. It should slide in easily, similar to testing a potato to see if it's cooked.

Serving

Smear the Romesco sauce in the center of a platter in a circle.
Place the whole roasted cauliflower in the center of the Romesco sauce.
Add capers and parsley on top and the surrounding platter.
Cut into 6 equal pieces.
Spoon Romesco sauce on each serving.

Notes

When roasting whole cauliflower, consider the size of the cauliflower. Smaller cauliflower cooks faster than larger cauliflowers, so cooking time may be altered. Also, consider the size of your air fry pan before choosing the cauliflower.

Since this recipe does not call for oil, brush the entire cauliflower with lemon juice so the seasoning blend sticks easily to the outside of the cauliflower.

You can choose green, yellow, or purple cauliflower. They have a similar texture and taste—mild, sweet, and nutty. The major difference is their color, and with color, a slight difference in nutritional value.

Overcooking cauliflower makes it mushy; undercooking is an equalling off-putting problem, producing tough or hard cauliflower.

The perfect temperature for roasting vegetables is 400 degrees Fahrenheit. It provides a crispy, perfectly browned exterior, and a fork-tender interior.

Nutrition