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