Baked cauliflower in garlic butter

Baked cauliflower in garlic butter

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(12 ratings)

Prep: 10 mins Cook: 1 hr, 30 mins


Serves 4

Make the most of this seasonal beauty with a sprinkling of rosemary and moreish garlic butter

Nutrition and extra info

  • Gluten-free
  • Vegetarian

Nutrition: per serving

  • kcal288
  • fat26g
  • saturates16g
  • carbs7g
  • sugars4g
  • fibre3g
  • protein4g
  • salt0.6g


  • 125g softened salted butter



    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 4 grated garlic cloves
  • ½ tsp chopped thyme


    This popular herb grows in Europe, especially the Mediterranean, and is a member of the mint…

  • ½ tsp chopped rosemary



    Rosemary's intense, fragrant aroma has traditionally been paired with lamb, chicken and game…

  • 1 medium cauliflower, leaves discarded



    A brassica, like cabbage and broccoli, cauliflower is a mass of tiny, tightly packed flower…


  1. Heat oven to 180C/160C fan/gas 4. Beat the softened butter with the grated garlic, chopped thyme and rosemary in a bowl. 

  2. Lay a large sheet of foil on a baking tray and put the cauliflower in the middle. Spread the butter all over it. Draw up the sides of the foil to make a parcel . Put in the oven for 1 hr 20 mins-1 hr 30 mins. When cooked, carve wedges of garlicky roasted cauliflower – it’s great as a side with a Sunday roast.

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Comments, questions and tips

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11th Mar, 2020
Attempted to scale down the recipe, as all I could find were small cauliflowers. Halved the amounts and tried half an hour cooking time. The cauliflower was cooked perfectly but the garlic was still raw. If I was making it again would have boiled the garlic in water first, then made the garlic butter from cooked garlic.
11th Apr, 2017
Flavour was very nice but it literally took HOURS to get the cauliflower from raw to eatable.... Maybe I'm gonna try to cook it first or cut it into small chunks the next time...
28th Mar, 2017
Cooked as a side dish to family Sunday roast. Family really liked it. Also had no issue with coming out very soft/going to mush.
18th Dec, 2016
The cauliflower comes out very soft and with a creamy texture - this would be a good way to cook cauli for purée. I found the texture too much like mush. I will make it again, but next time will open the foil for the last 20 mins to give it a crispness
31st Oct, 2016
I love this done it a few times now, even my friend from America loved it, I've got an Aga, so I bake it in the simmering oven, it makes such a change from plain steamed
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