I used to HATE cauliflower. The good news is, I was just doing it wrong. I wasn’t seasoning it or cooking it correctly and now it is one of my most favorite GO TO dishes! Check out this recipe for roasting a WHOLE cauliflower at once. Then you can just slice it and eat or put it in a meal prep container as a main dish or a side veggie dish. Get those veggies in, but make them taste delicious too!
Total Time: 1 hr. 5 min.
Prep Time: 5 min.
Cooking Time: 1 hr.
1 large head cauliflower (approx. 2 lbs.)
3 Tbsp. olive oil 2 Tbsp. fresh lemon juice
2 Tbsp. grated Parmesan cheese
1 Tbsp. chopped fresh parsley
3 cloves garlic, finely chopped
½ tsp. sea salt (or Himalayan salt)
Preheat oven to 425° F.
Remove leaves from cauliflower; trim stem flush with the base so it will sit flat. Set aside.
Add oil, lemon juice, Parmesan, parsley, garlic, and salt to a medium bowl; whisk to combine. Reserve 2 Tbsp. of the oil mixture in a separate container; set aside.
Place cauliflower upside down (so stem side up) into the bowl of your marinade and using a spoon, baste the sides and top until it is coated fully. Flip over and place on a foil-lined cookie sheet. Drizzle the remaining oil mixture into openings where leaves were removed; baste all over the outside until mixture is evenly coated.
Take another large sheet of foil and tent the cauliflower head, giving it clearance, aka not laying on top of the cauliflower, but just above.
Bake for 40 to 45 minutes, or until cauliflower begins to become tender.
Remove from the oven and remove the top portion of the foil.
Increase temp in the oven to the highest setting (max 500 degrees). Bake an additional 10 to 15 minutes, or until cauliflower is golden brown and tender-crisp.
Remove from oven; baste with reserved dressing before serving. Cut into 6 pieces and enjoy!
Calories: 121 Cholesterol: 1 mg Fiber: 4 g Total Fat: 8 g Sodium: 96 mg Sugars: 4 g Saturated Fat: 1.5 g Carbohydrates: 11 g Protein: 5 g