Whole Roasted Cauliflower
If you love cauliflower but wonder how to roast it without drying it out, you should try this whole roasted cauliflower recipe. This is a basic recipe with a garlic-parmesan flavor!
You can make extra for your fridge or freezer, which will come in handy when you need a quick meal that is ready to go. Just bake sheet pan cauli one hour before eating and you have a healthy low carb dish on your plate.
Ingredients:
- 1 head Cauliflower
- 1/3 cup Olive oil
- 3 cloves Garlic (crushed)
- 1/4 cup grated Parmesan cheese (divided)
- 1 tsp Dried basil
- 1 tsp Dried parsley
- 1 tsp dried thyme
- 1/2 tsp Sea salt (or more to taste)
- 1/4 tsp Black pepper
Instructions:
- Rinse and pat dry the cauliflower head. Remove the outer leaves and discard them. Carefully chop off the bottom so that it’s flat and most of the woody stem is gone, but not so much that it comes apart. Make sure the head isn’t broken.
- Make the garlic Parmesan sauce in a small bowl. Combine the olive oil, minced garlic, 2 tablespoons grated Parmesan (half of the total), basil, parsley, thyme, sea salt, and black pepper in a mixing bowl.
- Place the trimmed cauliflower head in the oven upside down (core side up). Drizzle half of the sauce over the cauliflower, tilting it to allow it to drip down the center and around the edges. Turn the pan over and spoon the remaining sauce on top. Brush any that has dropped down to the pan or hasn’t spread evenly using a pastry brush.
- Cover and bake for 35-45 minutes, or until the cauliflower is soft and readily pierced with a skewer, knife, or fork.
- Take off the cover. Sprinkle the remaining 2 tablespoons of grated Parmesan cheese on top of the cauliflower. Preheat the broiler and broil the cauliflower for about 5 minutes, or until the cheese is browned.