Whole Roasted Cauliflower Head
My favorite cauliflower recipe of all time! With only 3 ingredients needed and 5 minutes of prepping, little effort is required to make this dish – and it always gets the seal of approval!
- Prep Time: 5 minutes
- Cook Time: 45 minutes
- Total Time: 50 minutes
- Yield: 2-4 1x
- Category: Vegan
- Method: Roasting
- Cuisine: American
Ingredients
Scale
- 1 cauliflower head, leaves removed and stem cut off flush with the head.
- 1–2 tablespoon extra virgin olive oil
- Fine grain rock salt or regular salt
- Maggie seasoning sauce (optional)
Instructions
- Preheat oven to 425ºF.
- Place cauliflower in an oven safe pot, baking dish or Dutch oven.
- Pour olive oil on the cauliflower and massage it to spread the olive oil across, evenly.
- Sprinkle about 1/2 tablespoon salt and massage it across the cauliflower surface.
- Cover with a lid or foil and roast for 30 minutes.
- Remove the foil, flip the cauliflower over with a spatula and roast for an additional 15 minutes.
- Serve with Maggi seasoning.
Notes
Roasted flower head is best eating fresh. You can refrigerate it for up to 2 days but the texture will get mushy. Don’t microwave the leftovers, they are better heated in the oven for 15 minutes at 375ºF.
Nutrition
- Serving Size:
- Calories: 134
- Sugar: 5.6 g
- Sodium: 88.2 mg
- Fat: 7.8 g
- Saturated Fat: 1.4 g
- Carbohydrates: 14.6 g
- Fiber: 5.9 g
- Protein: 5.6 g
- Cholesterol: 0 mg
Keywords: recipe, vegan, vegetarian, gluten-free, side, appetizer
Find it online: https://pickledplum.com/whole-roasted-cauliflower/
