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Whole Roasted Cauliflower with Green Goddess & Garlic Breadcrumbs

A slow-roasted whole cauliflower served with a bright green goddess dressing and crisp garlic breadcrumbs for texture and contrast.
Prep Time20 minutes
Cook Time2 hours
Total Time2 hours 20 minutes
Course: Main Course
Keyword: breadcrumbs, dinner party, green goddess, roasted cauliflower, vegetarian
Servings: 4

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.