This Whole Roasted Cauliflower Head will save you time since you get to skip the cutting step! It's coated in a garlic and herb butter sauce, baked in the oven until crisp on the outside and tender on the inside, and served with a sprinkle of Parmesan cheese. This impressive low-carb, keto, and vegetarian side dish will take center stage at your next dinner party or holiday meal.
Preheat oven to 400°F.
Cut and remove the leaves from the head of cauliflower. Cut and remove the thick white stalk at the base of the head of cauliflower.
Place cauliflower head in a dutch oven or in a baking dish. Using a basting brush, coat it with ¾ of the butter and herb sauce. Reserve the remaining sauce.
Cover cauliflower head with aluminum foil and cook in preheated oven for 30 minutes. Remove foil and cook for an additional 10-20 minutes.
Brush remaining sauce over the cauliflower and sprinkle with Parmesan cheese. Turn the oven to a high broil and broil for 3-5 minutes or until cheese begins to turn a golden brown.
Serve with fresh parsley and additional Parmesan cheese. Enjoy!
**If vegan and dairy-free, use a dairy-free butter alternative and vegan Parmesan cheese.