Whole Roasted Cauliflower

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Whole Roasted Cauliflower with Roasted Red Pepper Goat Cheese Sauce. Oh snap. It’s happening.

Whole Roasted Cauliflower with Roasted Red Pepper Goat Cheese Sauce

I can’t remember where I first saw Whole Roasted Cauliflower but after seeing it again over on Bon Appétit, I knew it was time to get down to business. I’m a big fan of a fantastic veggie side dish, roasted potatoes and roasted broccoli are frequent players in my dinner rotation – and this cauliflower dish is officially added to my list. It’s beyond. I’m totally digging it.

Whole Roasted Cauliflower

You start by boiling the head of cauliflower in a big pot with wine, water, herbs, spices and olive oil. Once it’s par-cooked, throw that sucker in the oven and roast it until almost the entire outside layer is charred. It’s gorgeous and you’re just going to want to stare at it for hours. That’s what I did, and I almost didn’t eat it because I didn’t want to destroy my piece of art. But I got over that real quick and dug in.

This Whole Roasted Cauliflower gets even better because it has a super addictive Roasted Red Pepper Goat Cheese Sauce that gets drizzles on top. The sauce then soaks into the cauliflower and the rest is pretty much history. This one is NOT to be missed!

Whole Roasted Cauliflower with Red Pepper Goat Cheese Sauce

Whole Roasted Cauliflower with Roasted Red Pepper Goat Cheese Sauce

Course Side Dish
Cuisine Mediterranean
Servings 4 -6


For the Cauliflower

  • 2 1/2 cups dry white wine
  • 1/3 cup olive oil
  • 1/4 cup kosher salt
  • 3 tablespoons fresh lemon juice
  • 1 tablespoon crushed red pepper flakes
  • 1 tablespoon sugar
  • 1 bay leaf
  • 1 head of cauliflower leaves removed

For the Roasted Red Pepper Goat Cheese Sauce

  • 2 tablespoons olive oil
  • 3 roasted red bell peppers either jarred or roasted and skins removed
  • 2 cloves garlic
  • 1 tsp salt
  • 1 tsp red pepper flakes
  • 1/2 tsp pepper
  • 2 teaspoons red wine vinegar
  • 1/3 cup goat cheese


For the Cauliflower

  • Preheat oven to 475°.
  • Bring wine, oil, kosher salt, juice, red pepper flakes, sugar, bay leaf, and 8 cups water to a boil in a large pot. Add cauliflower, reduce heat, and simmer, turning occasionally, until a knife easily inserts into center, 15-20 minutes.
  • Using 2 slotted spoons or a mesh spider, transfer cauliflower to a rimmed baking sheet, draining well. Roast, rotating sheet halfway through, until brown all over, 30-40 minutes.
  • Serve with the Roasted Red Pepper Goat Cheese Sauce drizzled on top.

For the Roasted Red Pepper Goat Cheese Sauce

  • In a blender or food processor, combine the olive oil roasted red bell peppers, garlic, salt, red pepper flakes, pepper, and vinegar. Blend for 1-2 minutes until the ingredients become smooth. Add the goat cheese and blend for another minute until smooth. Taste and adjust seasonings as needed.


Recipe adapted from Bon Appétit


  1. Cauliflower is making a serious comeback these days! I love the look of a whole roasted head of it. Did that make it any harder to serve in the end?

    That sauce sounds so interesting and I love that it’s so easy to make. Thanks for sharing!

    1. It wasn’t hard to serve once it was ready, I just cut it into quarters with a big knife and we all went to town!!

  2. I made this last night and it was amazing! The only change came from subbing in 1 cup of sherry and adding, as I didn’t have enough white wine. The end result was beautiful to look at. Though I may quarter the head before roasting in the future to get browning on more surface area. Every little bit of char and sauce was sublime.

  3. I took the time to make this (and yes, it takes some time) and it was AMAZING! I am an omnivore with significant carnivore leanings and this was just as satisfying and delicious as a prime piece of steak. This 100% gets added to the recipe books and is a must for any vegetarian friends. Thank you for sharing this!

  4. I’m intrigued by this recipie, I use cauliflower often, steamed with parsnips and smashed with sour cream, crushed and raw in a lightly curried potato salad, I also love roasted vegtables. I’ll try this next week, and I’m concerned about the cooking time. It seems like 20 minutes in boiling liquid followed by a 40 minute roast at 475 deg. would result in an uncomfortably soft cauliflower…

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