Whole Roasted Cau­li­flower

Alternative Medicine - - Quick Nutrition -

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

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