Buttery Roasted Cauliflower

Roasted whole cauliflower

Buttery, flavorful, and a beautiful addition to your holiday table, this baked whole cauliflower recipe uses ingredients you likely have on hand already.

Before roasting, you’ll soften the cauliflower in chicken stock to ensure it bakes thoroughly and is fork-tender. Then, you will bake the cauliflower in a hot oven before broiling for a short time. This process yields a perfect texture with bursting flavor.

Oven roasted cauliflower recipe FAQs

Before making this recipe, I would suggest reading through the answers to these frequently asked questions.

There are also step-by-step instruction photos included below for your reference.

What ingredient substitutions are there?

• Unsalted Chicken Stock: Vegetable stock or beef stock will work great here. Either can be subbed in for chicken stock at a 1:1 ratio.
• Dried Thyme: Chopped fresh thyme would work well here. You also have the option of subbing in ground thyme or dried rosemary.
• Unsalted Butter: If you only have salted butter, that will work fine; I would just suggest to then decrease or altogether omit the added salt that the recipe calls for. If you don’t want to or can’t use butter, ghee would be your best substitution option here and it will lessen the overall amount of lactose in the recipe. Using ghee will ensure the butter flavor is still apparent in the final dish, though, butter will obviously be the best choice for the buttery flavor the original recipe intended.
• Grated Parmesan Cheese: Shredded Parmesan cheese will work perfectly here. You can also use Pecorino Romano cheese in place of grated Parmesan.

How many net carbs per serving?

Per serving, this cauliflower bake contains 3.6 grams of net carbs. The recipe, as written, yields 4 servings. Net carbs are calculated by taking total carbs, subtracting fiber, and subtracting sugar alcohols.

The full nutrition information for this recipe, including the calorie content, total carbs, protein, and fat per serving, can be found in the nutrition label located below the recipe instructions.

What diets is this butter roasted cauliflower recipe compliant with?

• Keto and Low-Carb
• Coconut-Free
• Egg-Free
• Gluten-Free and Grain-Free
• Nut-Free
• Sugar-Free

How should the baked cauliflower be stored after baking?

• Refrigerator Storage: Store cooked and cooled cauliflower in an airtight container in the refrigerator for up to 3 days.
• Reheating Instructions: Reheat in the oven at 400 degrees until warmed throughout.

Instructions with photos on how to make this oven roasted cauliflower recipe

Arrange oven rack on middle rack and preheat oven to 425 degrees. In a large pot over medium-high heat, bring chicken stock to a boil.

Meanwhile, using a knife, cut off bottom of cauliflower and remove any leaves. Do not break cauliflower apart.

Transfer cauliflower to pot of stock and simmer uncovered for 15 minutes.

Using tongs, transfer cauliflower from pot to 8×8-inch baking pan. Spoon some chicken stock atop cauliflower, drizzle on melted butter, then sprinkle on grated Parmesan, thyme, salt, and pepper.

Bake until cauliflower is golden, about 9-10 minutes, basting with cooking juice halfway through. Then, move pan to highest oven rack, turn on oven broiler, and broil for additional 30 seconds – 1 minute.

Remove pan from oven, drizzle on cooking juice, and serve.

Looking for easy low-carb cauliflower recipes?

If you enjoyed this cauliflower recipe, try these next:

• Sour Cream and Onion Cauliflower Bake
• Cilantro Lime Cauliflower Rice
• Low-Carb Cauliflower Thanksgiving Stuffing
• Roasted Bacon, Butternut Squash, and Cauliflower