Whole Roasted Cauliflower

I absolutely love cauliflower. It is one of those veggies that can be transformed into so many different dishes; cauliflower rice, pizza crust, used in place of potatoes for mashing, hummus, vegan alfredo sauce and vegan mac and cheese sauce to name a few. It also has some amazing health benefits such as fighting inflammation, improving digestion, boosting brain and heart health, it is rich in vitamins and minerals and is a low-carb alternative to grains and legumes. It truly is a super healthy and versatile veggie!

All of that being said it is definitely one of the more pricey vegetables on our lovely little island as the majority, if not all of it, is imported. So when I do buy it I try to make something really delicious with it and this recipe for Whole Roasted Cauli sure ticks that box! I always try to give you recipes that are simple to make whilst being healthy and tasty and this one is no exception.

When choosing a cauliflower for this recipe try to get one that has tightly packed florets not one with spaces in between. You need to remove all of the leaves surrounding the cauliflower and then flip it over and cut the stalk as close to the base of the cauliflower without breaking it apart. Give it a quick rinse and set it aside to dry whilst you put together the seasoning mixture that you are going to brush all over it. You can pat the cauliflower dry if it still seems moist.

In a small bowl combine 1/4 cup of olive oil, 2 cloves of minced garlic, 1 teaspoon of onion powder, 1 teaspoon of dried Italian seasoning blend (thyme, oregano, marjoram, rosemary, sage & basil is in the one I use), 1/4 teaspoon of Himalayan salt and 1/4 tsp of black pepper. Whisk that all together well and it is ready to brush or rub all over that cauli. You could use any combination of fresh herbs as well if you have those on hand but the dried ones do the trick.

I roast my cauliflower in a dutch oven but a baking or casserole dish will work just fine. Put a little bit of oil in the bottom of the dish. Now for a little trick to make sure the cauliflower is seasoned well…turn it over so it is stalk side up and pour a little of the seasoning over it so it runs down into the center. Give it a gentle swirl so that it distributes the seasoning around the inside. Now turn it right side up, place it in the dish and pour or brush the rest of the seasoning mixture over the top of it. I like to brush or rub it in so that it really gets all over the entire head. It needs to be covered for most of the roasting process so put the lid of the dutch oven on or cover it with foil and place it in a 350 degree preheated oven for 40-50 minutes depending on the size. You don’t want to overcook it as it will be mushy so once a knife can easily go through it then uncover it and let it cook for an additional ten minutes…it will be a lovely golden brown colour.

Even though this dish is a beauty it is so simple to make that you don’t need to wait for a special occasion to serve this showstopper! Slice it up, serve and enjoy it anytime.