Whole Roasted Cauliflower with Spiced Lemon-Parsley

Whole Roasted Cauliflower with Spiced Lemon-Parsley
  • Prep Time
  • 4Servings


  • 3/4 cup EVOO
  • 1/3 cup chopped flat-leaf parsley
  • 1 large shallot, thinly sliced
  • 1 1/2 lemons (preferably Meyer)-1 cut into 1/4-inch-thick rounds, 1/2 juiced (2 tbsp.)
  • 2 cloves garlic, chopped
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • 1/2 teaspoon hot smoked Spanish paprika (or 1/2 tsp. smoked paprika plus 1/8 tsp. cayenne)
  • 1 head cauliflower (2 lbs.), leaves removed and stem trimmed so it sits flat
  • 1 teaspoon honey


Preheat the oven to 350 degrees . In a bowl, whisk the EVOO, parsley, shallot, lemon juice, garlic, coriander, cumin and paprika; season with salt and pepper. Invert the cauliflower on a work surface and drizzle 3 tbsp. of the vinaigrette around the stem, allowing it to drip inside the cauliflower.

In a medium cast-iron skillet, combine 3/4 cup water and 1/4 cup of the vinaigrette. Arrange the lemon slices in a single layer, then place the cauliflower, stem side down, on top. Cook over high until the liquid comes to a boil. Brush the remaining vinaigrette (about 1 cup) over the entire head.

Transfer the skillet to the oven. Roast the cauliflower, basting with the juices every 15 minutes, until tender when pierced to the core with a thin knife, about 1 hour. Transfer the cauliflower to a plate. Whisk the honey into the pan sauce; season. Return the cauliflower to the skillet. To serve, cut into wedges and spoon the pan sauce over the top.