• 1 medium-sized head of cauliflower
  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • 1 teaspoon paprika
  • 1/2 teaspoon cumin
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon red pepper flakes (adjust to taste)
  • Chopped fresh parsley (for garnish)


  1. Preheat the Oven: Preheat your oven to 400°F (200°C).
  2. Prepare the Cauliflower: Remove the leaves from the cauliflower and trim the stem so that it sits flat. Do not cut off the core, as you want to keep the cauliflower intact.
  3. Seasoning Mixture: In a small bowl, mix together the olive oil, minced garlic, paprika, cumin, salt, black pepper, and red pepper flakes. This will be your seasoning mixture.
  4. Coat the Cauliflower: Place the cauliflower on a baking sheet lined with parchment paper or in a baking dish. Use a brush or your hands to coat the entire cauliflower with the seasoning mixture, making sure it’s evenly coated.
  5. Roasting: Roast the cauliflower in the preheated oven for about 45-60 minutes, or until it’s tender when pierced with a fork. The cooking time might vary depending on the size of the cauliflower.
  6. Basting (Optional): If you have some extra seasoning mixture left, you can baste the cauliflower with it every 15-20 minutes during the roasting process. This will enhance the flavor and keep the cauliflower moist.
  7. Garnish: Once the cauliflower is cooked and has a nice golden-brown color, remove it from the oven. Garnish with chopped fresh parsley for a pop of color and added flavor.
  8. Serve: Carefully transfer the whole roasted cauliflower to a serving platter. You can serve it as a main dish or a side dish. To serve, you can cut it into wedges or simply let everyone break off florets.

Note: Feel free to customize the seasoning to your taste preferences. You can also add grated Parmesan cheese or nutritional yeast for an extra layer of flavor.

This whole roasted cauliflower is not only keto-friendly but also a visually impressive and delicious dish. Enjoy!