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).
Prep 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)
1 large cauliflower, outer leaves removed and stem trimmed flat
1/4 cup olive oil
2 cloves of garlic, minced or pressed
Salt and pepper to taste
Brush-on flavor ideas: turmeric, smoked paprika, cumin, or maple syrup and sriracha
Sprinkle-on ingredients to try: pomegranate arils, grated parmesan cheese, chopped mint or sage, minced preserved lemon peel, fresh lemon zest, pine nuts
1. Heat oven to 350F/180C.
2. Place cauliflower in a baking dish or Dutch oven. Combine garlic, salt, pepper and olive oil (and any optional brush-on ingredients you like) and brush all over top and sides of cauliflower head.
3. Cover 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
Total fat 8.6 g
Saturated fat 1.2 g
Protein 2.9 g
Cholesterol 0 mg
Sodium 71 mg
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