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Lemony Whole Roasted Cauliflower

Serves 4.


    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.


    Lemony Whole Roasted Cauliflower


    • 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


    Per serving:

    • calories118
    • protein4g
    • fat7g
      • saturated fat1g
      • trans fat0g
    • carbohydrates12g
      • sugars5g
      • fibre6g
    • sodium301mg



    Preheat oven to 375 F (190 C).


    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.


    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.



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    Roasted Pork Tenderloin with Cinnamon, Cloves, and Allspice

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    There’s nothing like a roast to feed a crowd. These lean pork tenderloins will reign at the buffet table and will be equally enjoyed hot or cold. Simply prepared with a rub scented with the flavours of your favourite apple pie, the meat is roasted and rested to retain its juices before being laid out on peppery arugula leaves simply dressed in a classic vinaigrette. When is pork done? Has your pork ever come out dry? It could be all down to a number. In 2020, the US Department of Agriculture (USDA) updated its recommended internal temperature from the previously published 160 F (70 C) to 145 F (63 C) to allow for rest time. The new standard reflects a clearer distinction between temperature taken prior to rest time and after. During rest time, the internal temperature continues to rise, reaching the desired 160 F (70 C).