Gluten-Free, Aromatic, and the Perfect Centerpiece for Your Guests

Discover how to roast a whole cauliflower – a gluten-free, healthy, and incredibly eye-catching dish that is sure to impress your guests.

Cauliflower – I simply adore it!

There’s hardly another vegetable as versatile, delicious, and stunning to look at. Whether baked, boiled, or mashed, cauliflower always shines. And if you think it’s boring, you haven’t tried it like this: roasted whole, beautifully golden and full of flavor!

Did you know that cauliflower also goes by different names such as karfiol, blütenkohl, traubenkohl, or käsekohl? In Austria, for example, karfiol is the common term, while “blumenkohl” is more widespread in Germany and Switzerland.

Fun fact: Austria has many charming names for fruits and vegetables – like fisolen (green beans), melanzani (eggplant), eierschwammerl (chanterelle mushrooms), marille (apricot), and kukuruz (corn).

But cauliflower isn’t just delicious – it’s a real superfood: It provides over 200% of the daily requirement of Vitamin K, is rich in potassium (essential for nerves and muscles), and contains only 22 calories per 100 grams – making it perfect for healthy eating.

Wondering how long to cook cauliflower?

A whole head takes about 15–20 minutes in simmering water, while florets only need 5–10 minutes. If you like it slightly firm, just reduce the cooking time a bit!

Traditionally, cauliflower is served with melted butter, béchamel sauce, or butter-toasted breadcrumbs – a fantastic side for meats and fish, especially salmon. But today, I’ll show you an even more impressive version: Whole Roasted Cauliflower – wonderfully aromatic, healthy, and a true showstopper at any table.

Preparation time: 25 minutes
Baking time: at least 60 minutes