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Lemony Whole Roasted Cauliflower
Serves 4.
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.
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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.
