Whole Roasted Cauliflower

A smart, showstopping Thanksgiving side dish—whole roasted cauliflower your way

Thanksgiving is all about the harvest, so why not make veggies the center of attention? This is the best roasted cauliflower recipe we've found—you can make it your own with nearly any flavors that complement the rest of your meal (even maple, although there may be enough of that already on the table).

Preparation is super simple and roasting brings out cauliflower's natural sweetness, making this recipe a winner. Do two or three for a crowd—they'll look quite impressive on a buffet.

Ingredients (serves 6 people)

• 1 large cauliflower, outer leaves removed and stem trimmed flat
• 1/4 cup of olive oil
• 2 cloves of garlic, minced or pressed
• Salt and pepper to taste
• Chopped parsley

Brush-on flavor ideas:

• Turmeric
• Smoked paprika
• Cumin or Maple syrup
• Sriracha

Sprinkle-on ingredients to try:

• Pomegranate arils
• Grated parmesan cheese
• Chopped mint or sage
• Minced preserved lemon peel
• Fresh lemon zest
• Pine nuts

Method

1. Heat oven to 350F/180C.
2. Place the cauliflower in a baking dish or a Dutch oven. Combine garlic, salt, pepper and olive oil (and any optional brush-on ingredients you like) and brush all over the top and the sides of the cauliflower head.
3. Cover the dish with foil or a lid and bake for 60 minutes. Uncover and bake 20 minutes more (or longer, until browned and tender). If it isn't browning up as much as you like, turn on the broiler for a few minutes, but keep a close eye on things.
4. Place on a serving platter and sprinkle with parsley (and any other sprinkle-on flavors you like). To serve, cut into wedges as you would cut a cake.

Nutritional facts (per serving)¹

• Total carbohydrate 7.9 g
• Sugars 3.4 g
• Fiber 3.6 g
• Calories 109
• Total fat 8.6 g
• Saturated fat 1.2 g
• Protein 2.9 g
• Cholesterol 0 mg
• Sodium 71 mg