Whole Roasted Cauliflower

raw-caulifower

Glorious cauliflower. The new kale? Perhaps. The new quinoa? Maybe. Or, could it be that this superstar veg has passed the food trend phase and is here to stay?

With a nutritious, low-calorie profile, the vegetable once known as “bland” has taken on one of the most versatile roles in the food world. From mashing to roasting to baking and more, you can enjoy cauliflower in just about anything while keeping your calories in check.

roasted-caulifower

First, let’s start with the basics—roasting. While you might have already mastered roasting the florets, this whole roasted cauliflower is just as easy and incredibly delicious. You can dress this dish in numerous ways, but here it takes on a Mediterranean flavor profile.

The Recipe:

  • 1 cauliflower head, leaves removed
  • 1 ½ tablespoons extra-virgin olive oil
  • 1 ½ tablespoons fresh basil, coarsely chopped
  • 4 olives
  • 1 tablespoon grated Parmesan cheese
  • A dash of kosher salt and pepper to taste

Step 1: Preheat the oven to 400° and line a rimmed baking sheet with foil. While the oven is preheating, put the olive oil, olives, and basil in a food processor and pulse for a few seconds until the olives and basil are chopped.

olive-oil-drizzle

Step 2: Stand the cauliflower on the baking sheet and coat the entire cauliflower with the olive oil mixture using a basting brush.

covered-cauliflower

Step 3: Roast for 30 minutes, then remove and cover with freshly grated Parmesan. Return the cauliflower back to the oven and roast for another 15 minutes or until the edges are a golden brown and the inside is tender when pierced with a knife. Sprinkle with salt and pepper, cut in wedges for a side, or in half for a main.

For the basic recipe, coat the cauliflower with olive oil, salt and pepper and nix the Parmesan. Roast for 45 minutes.

caulifower-final

Makes: 4 Servings Serving Size: 1/4 cauliflower CALORIES 98; FAT 6.8g (sat 1.1g, mono 4.6g, poly 0.7g); PROTEIN 3g; CARB 8g; FIBER 3g; CHOL 1mg; IRON 1mg; SODIUM 154mg; CALC 49mg

See More:

+ 20 more cauliflower recipes

COMMENTS

  1. Three Ways to Get the Most From Your Cauliflower (If You Can Even Find Any) | Cooking Light

    […] Whole-Roasted Cauliflower […]

    February 3, 2016 at 12:25 pm
  2. Cauliflower Recipes – life on linton

    […] still have a few more ways to try cauliflower. Next on my list are roasted whole and as a pizza crust. Do you have any other suggestions for using cauliflower? I’d love to […]

    July 29, 2015 at 8:10 am
  3. How to Eat Seasonally in Between Seasons | Cooking Light

    […] and Radicchio Salad with Citrus-Walnut Vinaigrette Cauliflower As you’ll recall from our week-long series of cauliflower celebration, we seriously love our cauliflower around here. Love it roasted, pureed, […]

    March 23, 2015 at 7:36 am
  4. M Schoonmaker

    Great low cal tasty recipe! Also easy cooking.

    March 12, 2015 at 8:12 pm
  5. Gene

    Made this dish for dinner tonight
    I give it 2 thumbs down
    Flavorless and bland
    Loosing this recipe

    March 11, 2015 at 9:41 pm
  6. Whole Roasted Cauliflower | DirectoryFood

    […] Read More at Cooking Light […]

    March 3, 2015 at 3:01 am
  7. jgschwim

    Jen, perhaps this would work: Cut off the surrounding leaves. Immerse in a large bowl of salted tap water. This draws out any worms or bugs lodged in the crevices. Drain, rinse, pat dry and cook. (This does sound very delicious! Thanks, Rebecca, for the recipe.)

    March 2, 2015 at 11:03 pm
  8. Jen

    Is there a trick to making sure there are no bugs inside? That would be my biggest worry with cooking the whole head at once. Otherwise, sounds delicious!

    March 2, 2015 at 4:19 pm
  9. Jaclyn

    This looks amazing, I can’t wait to try it!

    March 2, 2015 at 1:40 pm
  10. G. T. Howard 111

    My wife, Janie, and I have tried various cauliflower recipes before, but none as bold and tasteful as those suggested by Mrs. Longshore above.

    Looks yummy. I’m sure they are.

    March 2, 2015 at 12:57 pm

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