This is one of those recipes that looks like you did a lot more work than you actually did. A whole head of cauliflower, roasted until deeply tender and caramelized, has a way of feeling dramatic without being fussy — especially when you give it enough time in the oven and don’t rush the process.
The cauliflower gets basted generously with olive oil and salt, then slow-roasts with a little water in the pan so it softens all the way through before the outside starts to brown. The result is silky on the inside, deeply savory on the outside, and sturdy enough to hold its own as a centerpiece. The green goddess dressing brings brightness and freshness, and the garlic breadcrumbs add crunch and contrast right at the end.
I like serving this whole and cutting it at the table, but it works just as well sliced into wedges for individual plates. It’s vegetarian, satisfying, and the kind of dish that makes people forget they’re eating cauliflower at all.
Whole Roasted Cauliflower with Green Goddess & Garlic Breadcrumbs
Ingredients
Cauliflower
- 1 head cauliflower
- ¾ cup extra-virgin olive oil divided
- 2 teaspoons Diamond Crystal kosher salt
- ½ cup water
Green Goddess Dressing
- 1 cup fresh cilantro leaves
- ¾ cup full-fat Greek yogurt
- ¼ cup mayonnaise
- 1 tablespoon extra-virgin olive oil
- 1 garlic clove
- 2 anchovy fillets or 1 teaspoon capers to keep vegetarian
- 1 tablespoon lemon juice
- 1 teaspoon Diamond Crystal kosher salt
Garlic Breadcrumbs
- 1 cup panko breadcrumbs
- 1 teaspoon garlic powder
- Extra-virgin olive oil as needed
- Chives thinly sliced (optional, for finishing)
Instructions
- Preheat the oven to 375°F.
- Prep the cauliflower by removing the outer leaves. Trim the bottom so it sits flat while keeping the stem and crown intact.
- Place the cauliflower in a medium oven-safe skillet. Drizzle ¼ cup of the olive oil over the top, flip, and drizzle another ¼ cup over the bottom and into the crevices around the stem. Use your hands or a brush to coat evenly.
- Season the cauliflower generously with kosher salt on all sides.
- Pour ½ cup water into the skillet and transfer to the oven. Roast for 2 hours total.
- At the halfway point, remove the skillet from the oven, drizzle the remaining ¼ cup olive oil over the cauliflower, and return to the oven.
- While the cauliflower roasts, make the green goddess dressing. Add all dressing ingredients to a food processor and blend until smooth and bright green, scraping down the sides as needed.
- When the cauliflower is done, carefully transfer it to a serving platter.
- Add the panko and garlic powder directly to the hot skillet. Set over low heat and stir frequently, adding olive oil as needed, until the breadcrumbs are golden and crisp, about 5 minutes.
- Serve the cauliflower whole or sliced into wedges. Spoon the green goddess dressing over the top and finish with garlic breadcrumbs and chives if using.
Notes
Notes
- Don’t skimp on the olive oil — it’s what helps the cauliflower roast evenly and develop flavor.
- The anchovies melt into the dressing and won’t taste fishy; capers are a good vegetarian swap.
- Leftover dressing is great on roasted vegetables, grilled chicken, or salads.
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