Promotional Banner
Skip to content
alive magazine logo

Subscribe to Our Newsletter

Food

Lemony Whole Roasted Cauliflower

Serves 4.

Written by
Lemony Whole Roasted Cauliflower
Cauliflower’s pale exterior is certainly not an indicator of its nutritional prowess: it contains vitamins C, E, and K; carotenoids; fibre; and a variety of minerals. Presented as a “roast,” this fun vegetarian centrepiece will be a showstopper at your next gathering.     Tip: Cauliflower is a blank canvas to experiment with. Try different spices, herbs, and rubs for the “roast” to create an entirely new recipe.

Ingredients

  • 1 head cauliflower, outer leaves trimmed
  • 2 Tbsp (30 mL) extra-virgin olive oil
  • Zest of 1 lemon
  • 1 Tbsp (15 mL) lemon juice
  • 1 Tbsp (15 mL) whole grain or Dijon mustard
  • 1/4 tsp (1 mL) sea salt
  • 1/4 cup (60 mL) chopped fresh parsley

Nutrition

Per serving:

  • calories 118
  • protein 4g
  • fat 7g
    • saturated fat 1g
    • trans fat 0g
  • carbohydrates 12g
    • sugars 5g
    • fibre 6g
  • sodium 301mg

Directions

01
Preheat oven to 375 F (190 C).
02
Add cauliflower to glass or ceramic baking dish (cauliflower sizes fluctuate, so pick a dish that fits). In small bowl, combine oil, lemon zest and juice, mustard, and salt. Rub evenly over cauliflower.
03
Bake for 40 minutes to 1 hour, until cauliflower is tender when pierced with a knife (time dependent on size of cauliflower). Transfer to serving dish and sprinkle with parsley. Slice into wedges and serve.

READ THIS NEXT