• Jennifer Byars Jenny

    Whole Roasted Cauliflower ~ 1 (2-pound) head cauliflower, green leaves discarded 1/4 cup plus 2 tablespoons extra-virgin olive oil 1 teaspoon salt 1 tablespoon fresh lemon juice, or to 1/4 teaspoon black pepper 2 cups loosely packed fresh flat-leaf parsley sprigs Put oven rack in middle position and preheat oven to 450°F. Lightly oil a 9-inch pie plate or square baking dish. Core cauliflower, leaving head intact, then discard core and put cauliflower head in pan. Drizzle 2 tablespoons olive oil over top of cauliflower and sprinkle with 1/2 teaspoon salt. Bake until tender, 1 to 1 1/4 hours. Transfer to a serving dish. Whisk together lemon juice, capers, pepper, and remaining 1/2 teaspoon salt in a small bowl, then whisk in remaining 1/4 cup oil. Surround cauliflower with parsley sprigs and drizzle cauliflower and parsley with dressing.

  • Coach Kim Wellness

    Roasted cauliflower #LowCarb #loseweight #takeshapeforlife #recipe #healthy healthy food healthy recipe

  • Marianna Kate

    Whole Roasted Cauliflower ~ just take a head of cauliflower, get rid of the green, rub the whole thing with olive oil, sprinkle with salt and pepper and pop into a 450 oven until dark golden brown. When it comes out, pour a vinaigrette made with olive oil, lemon juice and capers over the top.

  • Lisa Menefee

    đź‘Ť I liked, Wes not so much. I didn't do the caper sauce. Just drizzled some more olive oil on afterwards. Roasted Cauliflower - Amateur Gourmet

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