This whole roasted cauliflower is slathered in a mixture of lemony garlic and herbs and baked up until tender crisp on the inside, and lightly browned on the outside. Serve it up as an impressive vegan centerpiece at this year's holiday celebration.
Calories: 56 kcal
fresh parsley leaves,
fresh thyme leaves,
or to taste
medium cauliflower crown
Preheat oven to 425°.
In a small bowl, stir together parsley, thyme, garlic, olive oil, lemon juice, pepper and salt. Taste test and adjust as needed.
Using a large knife, cut the stem from the bottom of the cauliflower crown, taking a bit off the bottom of the crown if needed, to get a nice flat surface so the crown can sit upright.
Place cauliflower crown, cut side down, in a large baking dish or oven-safe skillet. Slather the top with olive oil mixture.
Place on middle oven rack, making sure you've got at least an inch or two between the top of our cauliflower crown and the top of the oven. Bake until fork tender and browned on top, with a few charred spots, about 50-55 minutes.
Optional: Double the herb and olive oil mixture and save half of it as a dipping sauce for serving.
This recipe results in a tender-crisp roast. If you prefer softer cauliflower, try lowering the oven temperature a bit and cooking a few minutes longer.
Garlic & Herb Crusted Whole Roasted Cauliflower
Amount Per Serving
Calories from Fat 33
% Daily Value*
Saturated Fat 0.6g3%
* Percent Daily Values are based on a 2000 calorie diet.