Sunday, November 24, 2013

Whole Roasted Cauliflower

This whole roasted cauliflower is an impressive addition to a holiday dinner or any occasion.

Golden on the outside, tender and moist on the inside, with a fresh lemon complement, this just might convert some people who think they don't cauliflower.


1 head cauliflower
2 tablespoons extra virgin olive oil
Salt to taste
Parsley for garnish
Lemon wedges for garnish and sprinkling

Preheat oven to 425 degrees Fahrenheit.

Remove the green leaves and the core from the cauliflower, leaving the head intact.

Rub the cauliflower evenly with the olive oil, and then sprinkle lightly with salt.

Place the cauliflower, core side down, in a deep baking dish or roasting pan.

Roast for 1 to 1-1/2 hours, or longer as needed, until the cauliflower is tender. (It can take up to 2 hours, or perhaps longer, depending on the size of the cauliflower, how soft you want it, and how well your oven is calibrated.) If the cauliflower starts to get too dark, cover it with foil to reduce further browning.

Transfer the cauliflower to a serving platter. Garnish with the parsley and the lemon wedges.

The lemon can be squeezed over the cauliflower to add extra flavor, as desired.

-- 4-6 servings

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