Whole Roasted Cauliflower
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
2 tbsp Extra Virgin Olive Oil 1 dash Salt 1 dash Pepper, black 1 tbsp Butter or Ghee 1 head, medium (5-6" dia) Cauliflower, raw 1 tbsp Parsley
Preheat oven to 400F
Trim bottom of the cauliflower and remove all leaves and the stem but do NOT break apart the cauliflower. Rinse carefully.
Drizzle olive oil over the top, You can add salt and pepper IF DESIRED. I use Pink Himalayan sea salt. Rub oil and salt in.
Put in cast iron pan or oven safe pan and cover with foil without leaving gaps.
Cook for 40-50 minutes depending on the size of the cauliflower. Check done-ness with a knife.
Remove foil and allow it to roast for an extra 5-10 minutes so it turns golden brown.
Melt butter or ghee and mix in theh parsley, then drizzle or brush it on the cauliflower while it's hot. Add any other seasonings you like.
Serving Size: 1 cup serving or 1/4 wedge. USE COMMON SENSE
Number of Servings: 4
Recipe submitted by SparkPeople user RD03875.
Trim bottom of the cauliflower and remove all leaves and the stem but do NOT break apart the cauliflower. Rinse carefully.
Drizzle olive oil over the top, You can add salt and pepper IF DESIRED. I use Pink Himalayan sea salt. Rub oil and salt in.
Put in cast iron pan or oven safe pan and cover with foil without leaving gaps.
Cook for 40-50 minutes depending on the size of the cauliflower. Check done-ness with a knife.
Remove foil and allow it to roast for an extra 5-10 minutes so it turns golden brown.
Melt butter or ghee and mix in theh parsley, then drizzle or brush it on the cauliflower while it's hot. Add any other seasonings you like.
Serving Size: 1 cup serving or 1/4 wedge. USE COMMON SENSE
Number of Servings: 4
Recipe submitted by SparkPeople user RD03875.
Nutritional Info Amount Per Serving
- Calories: 111.3
- Total Fat: 8.9 g
- Cholesterol: 4.4 mg
- Sodium: 82.4 mg
- Total Carbs: 7.6 g
- Dietary Fiber: 3.6 g
- Protein: 2.9 g
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