Whole Roasted Garlic & Parm Cauliflower

Our favorite cauliflower recipe. 

Makes 4 servings

Difficulty level: very easy


  • 1 head cauliflower – find one that is loosely opened if possible
  • 2 T olive oil
  • 3 T water or vegetable broth
  • 3 cloves garlic (crushed)
  • 1/4 cup grated parmesan cheese or vegan parm (divided)
  • 1/2 teaspoon dried marjoram
  • 1 teaspoon dried parsley
  • 1 teaspoon dried thyme
  • 1/2 teaspoon salt (or more to taste)
  • 1/4 teaspoon black pepper


  1. Preheat the oven to 400 degrees F.
  2. Rinse the cauliflower head and pat dry. Slice off the stem at the cauliflower base so that the bottom is flat.
  3. In a small bowl, stir together the olive oil, water, crushed garlic, 2 tablespoons parmesan (half of the total amount), marjoram, parsley, thyme, salt, and black pepper.
  4. Place the trimmed cauliflower head upside down (core side up) in large dutch oven. Drizzle 1/2 of the sauce over the cauliflower from the base, tilting to get the sauce to coat inside. Turn the cauliflower over and drizzle the remaining sauce over the top, using your hands or a pastry brush to spread the sauce in and around.
  5. Cover the with a lid and bake for 50-60 minutes, until the cauliflower is tender and easily pierced with a fork.
  6. Uncover and sprinkle the top of the cauliflower with the remaining Parmesan cheese. Brown under the broiler if desired (watch closely). Optionally, garnish with chopped parsley.