Whole Roasted Cauliflower With Lemon, Parmesan & Spice
A whole roasted head of cauliflower is a spectacular side dish that appeals to the eye as well as the taste buds. Substitute the Parmesan for vegan cheese, and it's a vegan main. It takes a bit longer than roasting the florets, but it’s worth the trouble for a special meal.
- 1 head cauliflower
- 1/3 cup Parmesan grated
- 1/3 cup olive oil
- 4 cloves garlic crushed
- 1 Limoneira® lemon zest & juice
- 1 teaspoon rosemary chopped
- 1 teaspoon smoky paprika
- 2 sprigs Italian parsley chopped
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
Preheat the oven to 400°F.
Using a sharp knife, cut off the stem of the cauliflower, and cut out that inside core you would discard if you were cutting into florets. Take it slowly, so that you don’t cut too far. You want to leave the head intact.
In a small bowl, combine 2 tablespoons of the Parmesan, along with the remaining ingredients. Stir to blend.
Place the cauliflower in a large dutch oven or casserole, first with the stem side up. Pour about half the Parmesan mixture into the middle, letting it drip and drizzle throughout the florets.
Turn the head over, and drizzle the remaining sauce mixture over the top of the cauliflower. Brush any drippings back into the cauliflower.
If the dutch oven has a lid, cover it. If not, then make a tented cover with foil, and place in the oven. Bake for 35 to 50 minutes, depending on the size. It should be tender, and a knife should easily slide into the middle.
Take off the lid or foil tent, and sprinkle the remaining Parmesan over the cauliflower.
Broil for 3 to 5 minutes, until the Parmesan has begun to brown.
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