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Truffled Whole Roasted Cauliflower

I love cauliflower. Steamed, mashed, or just chopped up on a salad. I’d been planning on making some mashed cauliflower with truffle salt but then I came across a gorgeous photo of a whole roasted cauliflower, I knew I had to give it a try. This simple recipe for Truffled Whole Roasted Cauliflower makes an impressive yet simple side dish, and goes perfectly with steak, pork, or fish.

Truffled Whole Roasted Cauliflower-This simple recipe for Truffled Whole Roasted Cauliflower is delicious and creates an impressive side dish in under 40 minutes! The First-Taste

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To make your own Truffled Whole Roasted Cauliflower, you will need: one head cauliflower (leaves and stalk removed and rinsed), 12 cups water plus 2 teaspoons Better Than Bouillon Vegetable Base (or 12 cups vegetable stock), 1 teaspoon dried thyme, 2 bay leaves, 1/3 cup butter (melted), and 1/2 teaspoon truffle salt.

Can't wait to make this beautiful Truffled Whole Roasted Cauliflower!Click To Tweet

Truffled Whole Roasted Cauliflower-This simple recipe for Truffled Whole Roasted Cauliflower is delicious and creates an impressive side dish in under 40 minutes! The First-Taste

Preheat your oven to 400°F. In a large stockpot, place your cauliflower and vegetable stock. Add the thyme and bay leaves. Bring to a boil, reduce heat and simmer for 15 minutes. Reserve about 1/2 cup of the stock, drain the cauliflower and place it in an oven-proof skillet. I used my cast iron for this recipe. Pour the reserved stock over the cauliflower followed by the melted butter. Sprinkle a little more thyme over the top if desired. Place the skillet in the oven and roast the cauliflower for 15 minutes. Every 5 minutes, spoon some of the stock/butter over the top of the cauliflower. When the 15 minutes are up, crank the heat up to 500°F and broil the cauliflower for 2 minutes. Remove from the oven, spoon some of the liquid over the top once again, and season with the truffle salt. Cut into wedges and serve immediately. This Truffled Whole Roasted Cauliflower was amazing with pork chops. Enjoy!

Truffled Whole Roasted Cauliflower-This simple recipe for Truffled Whole Roasted Cauliflower is delicious and creates an impressive side dish in under 40 minutes! The First-Taste

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Below you will find some of the equipment I found useful while preparing this Truffled Whole Roasted Cauliflower. I only recommend items that I actually own and use.


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Truffled Whole Roasted Cauliflower-This simple recipe for Truffled Whole Roasted Cauliflower is delicious and creates an impressive side dish in under 40 minutes! The First-Taste
Truffled Whole Roasted Cauliflower-This simple recipe for Truffled Whole Roasted Cauliflower is delicious and creates an impressive side dish in under 40 minutes! The First-Taste
Truffled Whole Roasted Cauliflower
Print Recipe
This simple recipe for Truffled Whole Roasted Cauliflower is delicious and creates an impressive side dish in under 40 minutes!
Servings Prep Time
4-6 servings 5 minutes
Cook Time
32 minutes
Servings Prep Time
4-6 servings 5 minutes
Cook Time
32 minutes
Truffled Whole Roasted Cauliflower-This simple recipe for Truffled Whole Roasted Cauliflower is delicious and creates an impressive side dish in under 40 minutes! The First-Taste
Truffled Whole Roasted Cauliflower
Print Recipe
This simple recipe for Truffled Whole Roasted Cauliflower is delicious and creates an impressive side dish in under 40 minutes!
Servings Prep Time
4-6 servings 5 minutes
Cook Time
32 minutes
Servings Prep Time
4-6 servings 5 minutes
Cook Time
32 minutes
Ingredients
Servings: servings
Instructions
  1. Preheat your oven to 400°F. In a large stockpot, place your cauliflower and vegetable stock. Add the thyme and bay leaves. Bring to a boil, reduce heat and simmer for 15 minutes.
  2. Reserve about 1/2 cup of the stock, drain the cauliflower and place it in an oven-proof skillet. I used my cast iron for this recipe. Pour the reserved stock over the cauliflower followed by the melted butter. Sprinkle a little more thyme over the top if desired. Place the skillet in the oven and roast the cauliflower for 15 minutes. Every 5 minutes, spoon some of the stock/butter over the top of the cauliflower.
  3. When the 15 minutes are up, crank the heat up to 500°F and broil the cauliflower for 2 minutes. Remove from the oven, spoon some of the liquid over the top once again, and season with the truffle salt. Cut into wedges and serve immediately. Enjoy!
Recipe Notes

-Adapted from Eat Well 101.

Comments 11

  • Yum! Cauliflower is my favorite vegetable, and I always cut it up and roast it. This is a technique I’ve never tried before and I would have expected it to take a lot longer than this (especially for how impressive it looks)! Can’t wait to try!

    • I thought the same thing the first time I saw it, Alison! I usually steam mine, cut up, and it’s yummy that way, I mostly love the presentation of the whole cauliflower roasted as one! Simmering it in the vegetable base gives it amazing flavor too! Enjoy and thanks for visiting!

  • I can’t decide whether to make this first or to go with your original idea of mashed with truffle sauce. Both sound so good. When you make your cauliflower mashed do you follow the same technique – cooking it in stock with herbs before mashing?

    • I don’t! I usually just boil the cauliflower in water until soft, then mash and add some butter, maybe some minced garlic, salt and pepper. I bet simmering it in stock would add a new and interesting flavor though, great idea!

  • Yay for cauliflower! It’s my favorite veggie and your version looks SO pretty! I love that you left the cauliflower whole and your use of the truffle salt is on point. I’m a big fan of truffle salt and use it in some of my recipes as well. It just adds such a nice, unique taste to anything and a little goes a long way. Can’t wait to make this! Thanks for sharing!

    • Me too! I feel like it’s such a versatile vegetable, and so tasty! Truffle salt is one of my new favorite things, I’ve been putting it on everything! Thanks for visiting, Alyssa!

  • Cauliflower is my FAVORITE! I don’t know why it gets a bad rap. I have never even thought of roasting it whole and this truffle roasted cauliflower looks fantastic!

    • I honestly don’t know why ANY vegetables get a bad rap lol, I love them all! I agree with you, roasting it whole just looks so neat! Thanks for visiting, Mikaela!

  • Yum, this looks so rich and elegant! I love cauliflower, and this would make the perfect side for just about anything. Pinning!

  • I always seem to have cauliflower in my fridge but I never know what to do with it o_O haha so its always done the same way, chopped up with oil and garlic – popped in the oven. This looks SO much easier and sounds amazing! haha I will need to start doing this for all my future cauliflowers! I am in for a treat!!! 😀

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