Recipe By farmerbrown
Published Apr 2nd
Prep 10m Cook 1h 15m Additional - Ready In 1h 25m
Servings 8 servings Calories 78.6

An entire head of cauliflower roasted with butter, garlic, and herbs. Can convert cauliflower-avoiders into cauliflower-lovers! A beautiful and delicious way to serve cauliflower. Never any leftovers. Can substitute low-fat butter for butter.

Recipe Ingredients

  • ¼ cup butter, softened
  • 1 tablespoon chopped fresh dill
  • 1 clove garlic, minced
  • 1 teaspoon grated lemon zest
  • ½ teaspoon ground cumin
  • ¼ teaspoon salt
  • ¼ teaspoon ground black pepper
  • 1 large head cauliflower, leaves trimmed

Cooking Directions

  1. 1 Preheat oven to 350 degrees F (175 degrees C).
  2. 2 Mix butter, dill, garlic, lemon zest, cumin, salt, and ground black pepper in a bowl.
  3. 3 Cut cauliflower stem flush with the rest of the head so it can stay upright in a casserole dish. Spread butter mixture evenly over the top and sides of cauliflower, place in a casserole dish, and cover with foil.
  4. 4 Roast in the preheated oven until tender and cooked through, about 1 1/4 hours. Transfer to a platter and spoon any liquid in the casserole dish over the cauliflower.

Nutrition Facts

  • Calories 78.6
  • Carbohydrate 5.9 g
  • Cholesterol 15.3 mg
  • Fat 5.9 g
  • Fiber 2.7 g
  • Protein 2.2 g
  • Saturated Fat 3.7 g
  • Sodium 145.6 mg
  • Sugar 2.5 g


  1. My cauliflower was huge, so this recipe didn't work for me at all. The flavor of the butter spread was great, but I cooked for 1.5 hours and it was still practically raw when it was time to eat it. Then, I took the foil off and cooked it for another half hour at 375 - Read more ...
  2. Made it tonight, and it's a great suggestion that's really easy to vary.
  3. I followed the recipe exactly and we've been eating this regularly. I wouldn't change a thing about it. Loved cauliflower before. Love it even more now! The whole family looks forward to eating it. Making it again tonight!
  4. I like the basic premise of this recipe, but I like the cauliflower cut up and then placed in a plastic bag with marinade ingredients and shaken. The inside of the cauliflower tasted steamed when I cooked it whole.
  5. I used coconut butter instead because I didn't want the whole house to be smoky from cooking it in the oven. I also mixed all the ingredients with plain yogurt to allow it to seal in the juices. I think it would be even better if you use mayo. But if you use just the - Read more ...
  6. This cauliflower recipe is remarkable. I follow it pretty much as it reads and have now made it twice and after the first time shared with my mom who entertains all the time and she loved it as well. I'm in Wisconsin so fresh dill is nonexistence for at least half of the year but - Read more ...
  7. OMG i loved this after i made a few changes.. instead of 1/4 cup butter i used 2 tbsp olive oil.. 1 tsp dried dill for fresh.. and 1 tsp garlic powder for fresh.. i cut the cauliflower into florets and added all the ingredients in a large zip lock bag to combine.. then baked - Read more ...
  8. I've been wanting to roast cauliflower for some time now and am very happy to have found this recipe. I loved that I could roast the whole head intact instead of having to cut it into florets. I did use low-fat butter (Land O' Lakes spreadable) and used 1 t. dried dill instead of 1 - Read more ...
  9. I like this dish. I've never used cumin, lemon zest, and dill together. I liked the depth of flavor it gave to this vegetable.

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