Cauliflower is one of my favourite veggies, and since we’re back to low carb, I wanted to make it for supper tonight.
I saw this recipe with mini cauliflower (which I’ve never seen but they must exist).
Tonight it was veggie of choice with our giant steaks. 😀
Whole Roasted Cauliflower
Ingredients
- 1 head of cauliflowerFresh oregano
- Fresh rosemary
- Onion
- Garlic cloves
- S&P
- Parmesan or asiago
Instructions
- Take a whole cauliflower, wash off, pat dry.
In a small casserole pot place
- Half the onion, rough chopped
- 1 small head of garlic, deskinned
- Peppercorns
- Crushed or bruised strands of rosemary and oregano
- Take the head of cauliflower, and cram full of strands of the herbs and garlic
- Flip over and drizzle with olive oil, and sprinkle with salt and pepper. I also rubbed some minced garlic into it.
- Place in the casserole pot head down
- Add about 1/4 c water to bottom of pot
- Drizzle root end with olive oil and add salt and pepper
- Bake UNCOVERED at 400F for 20 minutes and remove from oven
- Flip the head over and grate the cheese overtop
- Put back in oven, uncovered, for approximately another 20 minutes (or until the cauliflower can be skewered through)
Notes
After I took the cauliflower from the pot, I took the garlic buds from the bottom of the pot and smeared them all over the cauliflower 🙂
WHOLE ROASTED CAULIFLOWER
This is absolutely delicious. Although cauliflower is not my favorite vegetable, this dish makes it!
Updated in card format for you. 🙂