Whole Roasted Cauliflower
Throw away your ho-hum cauliflower recipe in favor of this surprising dish. By keeping the head of cauliflower whole, you can create a smoky, brulée-like glaze of spices over the surface.
1 head cauliflower 4 tablespoons olive oil 1 lemon, zested and juiced 1 tablespoon cumin 1 tablespoon garlic powder 1 teaspoon ground coriander 2 teaspoons salt ½ teaspoon black pepper ¼ cup fresh Parmesan cheese, grated
Preheat the oven to 400 degrees and lightly grease a small baking sheet with vegetable oil. Set aside. Remove any green leaves from the cauliflower and trim off the hard part of the base. In a medium bowl, whisk together olive oil with lemon zest and juice, cumin, garlic powder, coriander, salt, and pepper. Use a brush or your hands to spread the marinade evenly over the head of cauliflower. Place the cauliflower on the prepared baking sheet and roast until the surface is dry and lightly browned, 30 to 40 minutes. Let the cauliflower cool for 10 minutes before cutting it into wedges. Serve warm with fresh grated Parmesan sprinkled over the top.
PRO TIPS: • For an extra splash of color on your plate, this recipe tastes great with purple cauliflower too!
• Any leftover marinade can be stored in the refrigerator in an airtight container for up to 3 days and used with meat, fish, or other veggies. Source: AboutGourmet.com