Whole Roasted Romanesco Cauliflower

Ready in just 30 minutes, here’s the fail proof recipe for a Whole Roasted Romanesco Cauliflower, which is drizzled in a heavenly garlic butter sauce!

Course Side Dish

Cuisine American

Keyword Whole Roasted Romanesco Cauliflower

Prep Time 5

Cook Time 30

Total Time 35

Servings servings

Calories 112kcal

Author Dana DeVolk

Ingredients

1 head romanesco cauliflower
2 tablespoons olive oil
1 teaspoon kosher salt divided
4 tablespoons unsalted butter
2 cloves garlic minced
1/4 teaspoon red pepper flakes or more if you like a kick!
1 tablespoon fresh parsley chopped fine
4 cracks fresh black pepper

Instructions

Cut off cauliflower leaves and discard. With a paring knife, carefully remove as much of the stem as you can, making sure to keep the outer clusters intact. Rinse thoroughly.
Rub head of cauliflower with olive oil, sprinkle with half of the kosher salt. Place in an oven and microwave safe baking dish. In the bottom of the dish, pour 1/4 cup of water. Microwave on high for 15 minutes in 5-minute intervals. Cauliflower will be softened but not mushy.
While cauliflower is in the microwave, preheat the oven to 425 degrees.
Place baking dish with the cauliflower into the preheated oven for 12-15 minutes until browned.
While the cauliflower is in the oven, make the sauce by placing a small pan over medium heat. Melt the butter, add in the garlic and pepper flakes and cook until fragrant stirring occasionally, about 3 minutes. Take off the heat, add the remaining 1/2 teaspoon kosher salt, parsley, and black pepper.
When cauliflower is done roasting, pour the butter sauce directly on top, or cut into portions and spoon sauce over the cut portions.

Nutrition