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Lemony Whole Roasted Cauliflower

Serves 4.

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    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.

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    Tip: Cauliflower is a blank canvas to experiment with. Try different spices, herbs, and rubs for the “roast” to create an entirely new recipe.

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    Lemony Whole Roasted Cauliflower

    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:

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

    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.

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