If you’ve yet to roast a head of cauliflower, I highly recommend it. This recipe for garlic and thyme whole roasted cauliflower is simple to make and inspired by fellow food blogger, Brynn from the Domestic Dietitian.
About a month ago, I came across #FoodBloggerLove, a Valentine’s Day event for food and recipe bloggers around the world. The goal being to meet fellow food bloggers and spread a little love. Once signed up, I would be assigned a food blogger (at random) and our blog would also be assigned to someone (but not the same person). I thought it would be a great way to not only get our name out there but to share another food blog with you, our lovely readers.
One of the questions we were asked was to share a little bit about our blogs – here’s what Brynn had to say, “I’m a Registered Dietitian sharing my passion for easy, affordable, and delicious nutrition. I believe life is hard enough, being healthy and happy shouldn’t have to be. My blog is dedicated to helping others create a happy and healthy lifestyle in a hectic home. Trying to raise healthy little ones who love vegetables but indulge in juicy cheeseburgers without guilt.”
So, I quickly hopped online to check out Brynn’s blog. After reading her food philosophy, I knew we’d have a lot in common. So, I dug into her recipes and found Whole Roasted Cauliflower. I really had my eye on her Almond Butter Chocolate Espresso Bars, but decided to skip the sugar and go for a new side dish.
By now you probably know, we eat seasonally and rarely purchase produce outside of the farms we work with. But, here in the Sullivan Catskills, cauliflower is totally out of season. So, I did something I normally don’t do – I picked up a head at the grocery store (organic, of course). All I can say is, I’m sure glad I did – what a great veggie side to incorporate into my repertoire. Now I can’t wait for cauliflower season.
I love cauliflower most ways, but roasted as a whole head, covered in garlic, butter and thyme is insanely delicious. We dug in as soon as it was photographed and literally consumed half the head as an afternoon snack. The plan for the other half is to enjoy with morning eggs – yum 🙂
Here’s my take on Brynn’s recipe – check out her blog and make this cauliflower. You will not be disappointed.
Meet Brynn, the Domestic Dietitian
Brynn is a Registered Dietitian of 10 years. After changing her major four times in college, she stumbled across a nutrition class and was hooked after just one Intro to Nutrition course.
Brynn’s goal for her blog is to share tips and tricks for creating healthy meals that fit into everyday life. “It’s about finding ways to incorporate a healthy lifestyle into an already hectic home.”
Follow the Domestic Dietitian on Instagram, Facebook and Twitter.
Food Blogger Love: Garlic & Thyme Whole Roasted Cauliflower
Gluten, Grain & Soy Free, Paleo
-vegan when made with coconut oil-
1 head (1¾-2lbs) raw cauliflower
1/2 cup (4oz) butter, ghee or coconut oil
1 large head (3oz) garlic, peeled and finely chopped
2 teaspoons fresh or dried thyme
1/2 teaspoon sea salt
1/4 teaspoon crushed red pepper, optional
Fresh cracked black pepper, to taste
- Preheat oven to 400°.
- Carefully remove leaves and stems from bottom of cauliflower. Use a sharp knife to cut the center tough stem. Keep the head whole. Place cauliflower on a rimmed baking sheet.
- In a small pot, over medium heat, melt butter. Add chopped garlic, thyme, salt and pepper; mix to combine.
- Gently pour butter-garlic mixture over entire head. Use a rubber spatula to push the mixture under the cauliflower and up the sides. Be sure to coat the entire head (as best as possible).
- Make a foil tent for the cauliflower to prevent the garlic from burning.
- Roast for 55 minutes. Remove foil and roast an additional 5 minutes. Cauliflower should be knife tender. Serve and enjoy.
Quick Tips: This easy roasted cauliflower is great as a veggie snack or side. Enjoy it with your morning eggs or alongside a steak or some chicken cutlets. Get creative and use whatever fresh herbs you have on hand – garlic dill would be a good one.
Check out our Ingredient Essentials and Gear & Gadgets pages for ease in sourcing ingredients and equipment.
Food bloggers, join the fun next year! Become a member of the Facebook group, #FoodBloggerLove.
Wendy Klik says
This is definitely going on my to try list. I love roasted veggies and often serve roasted cauliflower but have never roasted a whole head like this.
This is one of my new fave cauliflower recipes. And, if you love garlic – OMG!
Brynn at The Domestic Dietitian says
What a stunning picture! I love this recipe and what you’ve done with it. So happy you liked it and thanks for sharing. You have a great blog, so thankful to the #foodbloggerlove community for helping us all get in touch.
Thank you, Brynn! So happy you like it 🙂
And, thanks for such great inspiration. Just finished the last of it this morning with eggs…so good. I think it could easily be turned into soup too – perfect flavor profile for it.
I agree, #FoodBloggerLove – great job – what fun!
Awesome! I need to try this recipe, it sound so tasty.
Melody – it’s insane! Such good flavor. Totally, give it a try 🙂
This looks pretty incredible. Can’t wait to try it!
Karen, you’re gonna love it!
Diane Hartford says
Yum! I love cauliflower but haven’t tried roasting a whole head yet. I will pick up a cauliflower today and give this this recipe a try!
If you love cauliflower already, you’re gonna love it this way too. So easy to make and certainly super tasty.
sarah k @ the pajama chef says
i want to try this soon! whole cauliflower & broccoli heads are so gorgeous. love all the seasoning!
It’s amazing – full of flavor and beyond easy to prepare. This is certainly one of my new favorites 🙂