Whole Roasted Cauliflower With Parsley Yogurt Sauce: A Nourishing, Plant-Based Showstopper

Looking for a simple yet stunning centerpiece for your next meal? Whole roasted cauliflower is the perfect solution—nutritious, delicious, and naturally beautiful. With its golden crust, tender interior, and subtle spice, this dish is both satisfying and healing. Roasted in a cast iron skillet, the cauliflower retains moisture while developing a rich, caramelized flavor that you will love! This easy recipe comes together with just 3 ingredients and is gluten-free, keto, vegetarian, and Whole 30 compliant.

Whether you're cooking for yourself or entertaining guests, this recipe is a celebration of plant-based simplicity.

Why Whole Roasted Cauliflower?

Cauliflower is rich in fiber, antioxidants, and essential nutrients like vitamin B6, vitamin K, and folate. It's known to support detoxification, reduce inflammation, and promote digestive wellness. When roasted whole, it transforms into a hearty, flavorful dish that feels indulgent while aligning with your wellness goals.

Kitchen Equipment

• 10- to 12-inch cast iron skillet

• Pastry brush or spoon

• Chef’s knife

• Cutting board

• Immersion blender

• Aluminum foil or lid

Ingredients

• 1 medium head of cauliflower (about 2 to 2.5 pounds), outer leaves removed

• 2-4 tablespoons olive oil or butter

• 1-2 teaspoons sea salt

Optional Parsley Yogurt Sauce for Serving

• 1/2 cup plain Greek yogurt or dairy-free yogurt alternative

• 1 small bunch parsley, stems removed and finely chopped

• 1 teaspoon lemon zest

• 1 tablespoon lemon juice

• Pinch of salt

• Drizzle of olive oil

Directions

1. Preheat the Oven
   Set your oven to 400°F (200°C) and allow it to fully preheat.

2. Prepare the Cauliflower
   Rinse the cauliflower thoroughly and pat dry. Trim the stem so the cauliflower sits flat in the skillet, but keep the head intact.

3. Coat the Cauliflower
   Place the cauliflower stem side down in the cast iron skillet. Use a pastry brush or spoon to coat the entire head evenly with olive oil or butter. Make sure to coat the underside of the cauliflower as well.

4. Cooking - Phase 1
   Cover with aluminum foil (or a large lid) and convection bake for 45 to 55 minutes, or until a knife can be inserted easily into the center. The goal of this cooking phase is to gently steam and tenderize the cauliflower.

5. Cooking - Phase 2
   Remove the cauliflower from the oven and sprinkle liberally with salt, including the underside (stem side) of the cauliflower. Place the cauliflower stem side down in the cast iron and return to the oven uncovered for 15-25 minutes, or until the top is golden brown. Keep a close eye on the cauliflower to ensure it does not burn.

6. Prepare the Sauce (Optional)
   While the cauliflower is cooking, combine the sauce ingredients in a small bowl. Blend with immersion blender until smooth and refrigerate until ready to serve.

7. Garnish and Serve
   Allow the cauliflower to rest for 5 minutes before slicing. Garnish with fresh ground black pepper and serve alongside the parsley yogurt sauce, if desired.

A Simple Ritual of Nourishment

At Dr. Constance Bradley Acupuncture in Scottsdale, AZ, we believe food is medicine—and the way we prepare it is part of the healing process. This whole roasted cauliflower recipe invites you to slow down, nourish yourself, and create intentional wellness at the table.

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