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Smothered roasted cauliflower sitting on a grey plate over a white linen and wooden charger sliced and being served onto grey plates with black forks.

Smothered Roasted Cauliflower

It's time to let cauliflower shine for being cauliflower in this delicious and easy to make Smothered Roasted Cauliflower!
Prep Time 15 mins
Cook Time 30 mins
Total Time 45 mins
Course Side Dish
Cuisine American
Servings 8
Calories 212 kcal


  • 1 Whole Head of Califlower
  • 1 C Mayonaise
  • ½ C Yellow Onion Grated
  • 1 teaspoon Garlic Powder
  • 1 ½ TSP Salt
  • 1 teaspoon Pepper
  • ½ teaspoon Smoked Paprika
  • 1 C Cheddar Cheese Shredded


  • Trim the head of cauliflower, make sure you keep it whole and intact.
  • Place the cauliflower into a medium pot (or one to fit the head) with a little bit of water. Cover and let it steam over medium-high heat 5-10 minutes.
  • Preheat the oven to 400 degrees.
  • Combine the remaining ingredients except the cheese into a bowl and set aside.
  • Remove the cauliflor from the pot and allow it to drain a minute over some paper towels to collect any excess moisture.
  • Place the cauliflower into an oven save dish and then coat the cauliflower with the mixture and then top the cauliflower with the cheese.
  • Put the cauliflower into the oven and bake for about 20-30 minutes until the cheese is melted and slightly golden. The cauliflower should be soft enough to pierce with a fork.
  • Remove the cauliflower from the oven, and allow it to cool slightly before slicing and serving along with the rest of your holiday (or anytime meals)


Trim the Cauliflower
The easiest way to do this is to remove the leaves, stems from the base that is usually attached to the cauliflower. I like to slightly lift the core from the center of the cauliflower enough to remove the more tough sections of the cauliflower but leaving enough, so the head remains intact.
Keyword cauliflower rice, cheese, side dish, thanksgiving, vegetables, veggies