Roasted Whole Cauliflower with Beets and Carrots - Perfect for Your Holiday Meal!

One of my favorite things about the holiday season is cooking for my family and friends. We have so many recipes we like to use every year, and I like to keep it interesting and try at least one new thing per year. A few years ago I made this whole roasted cauliflower with beets and carrots as a side and it was a huge hit!

Roasted Whole Cauliflower with Beets and Carrots


  • 1 head of cauliflower, leaves removed

  • 3 large carrots, cut into 1 inch pieces

  • 1 large beet or 2 small ones, cut into 1 inch pieces

  • 2 tablespoons melted butter or ghee

  • 2 tablespoons olive oil

  • ½ teaspoon salt

  • ¼ teaspoon black pepper

  • ½ teaspoon oregano

  • ½ teaspoon dried basil

  • 2 cloves garlic, crushed

  • Fresh parsley, finely chopped


  1. Preheat oven to 400°F (204°C). Clean the cauliflower by removing the leaves. Cut and remove the stalk at the base of the cauliflower.

  2. In a small bowl, whisk together the butter/ghee, oil, salt, pepper, oregano, basil, and garlic. Toss the carrots and beets in about half of the herb mixture, then place the vegetables on the bottom of a baking dish. Cover the cauliflower in the remaining herb mixture using a basting brush and then place the cauliflower on top of the vegetable mixture.

  3. Cover the cauliflower with aluminum foil and cook for about 30 minutes. Remove the boil and cook for an additional 10-20 minutes - this helps prevent burning. If you chopped your other vegetables too small you can cover them with foil as well in the beginning.

  4. Serve with fresh parsley and enjoy!

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