Quicker Whole Roasted Cauliflower

Quicker Whole Roasted Cauliflower


  • 1 head of cauliflower, trimmed to sit flat, excess core removed
  • 1 1/2 to tablespoons salt (more if pot holds lots of water)
  • 2 to 3 tablespoons of balsamic vinaigrette


Preheat oven to 450 degrees F. when ready to bake. Place rack about 4 inches from the bottom. Line a sheet tray with foil.

Fill large pot with hot water, leaving enough room to add the cauliflower, bring to a boil.

In the meantime, remove any leaves from the cauliflower, trim a little of the core, being careful not to cause any florets to separate, trim to lay flat if needed.

When the water boils, add a generous amount of salt, add cauliflower, stem side up. Weight if needed, cover and simmer briskly, adjusting heat as needed, until a knife inserted near the center (but not in the thickest part of the core) goes in with just a little resistance. Depending on the size of the cauliflower, this could take 8 to 12 minutes. Drain, remove cauliflower and place stem side down on lined sheet.

The cauliflower may be held on the sheet for 1/2 an hour or so before roasting if desired. Brush with the balsamic vinaigrette. Roast for 25 to 35 minutes until tender and golden brown, being careful to not overcook. If necessary turn broiler on to low to aid in browning. Watch carefully while roasting; if the florets are beginning to separate, remove immediately; it’s on the verge of being overdone.

Cut it into slices or wedges, and serve with sauce of choice.


Note: To roast without par cooking in simmering water, preheat oven to 375 degrees F. and roast for at least one hour and up to two hours, depending on the size of the cauliflower.

Keywords: balsamic vinaigrette, Bargain Meal of the Week, Cauliflower, Side, Vegetable Side

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