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Whole Roasted Cauliflower with Lemon Vinaigrette
5 min prep time
1 hr cook time
8servings
Recipe by
Lara Rondinelli Hamilton, RD, LDN, CDE and Jennifer Bucko Lamplough
Source
The Diabetes Cookbook
Photo by
Mittera
How to Make Whole Roasted Cauliflower with Lemon Vinaigrette
A whole roasted cauliflower is an impressive centerpiece to a plant-based meal. This low carb show-stopper is well worth the cook time—it tastes as good as it looks, and the prep is quick and easy.
5 min prep time
1 hr cook time
8servings
1/2 cup
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Step-By-Step Instructions:
- Preheat oven to 425°F.
- In a small bowl mix together 2 tbsp of the olive oil and salt. Place cauliflower, cut side down, in a large baking dish. Pour olive oil evenly over cauliflower and use your hands to rub the oil and salt mixture into the cauliflower.
- Place on the middle oven rack, and roast 1 hour (if cauliflower starts getting too dark, then cover with aluminum foil).
- While cauliflower is roasting, whisk together the lemon juice, remaining 2 tbsp olive oil, parsley, and black pepper in a small bowl.
- When cauliflower is finished roasting, pour vinaigrette evenly over entire head.
- To serve, cut whole cauliflower in half, then cut each half into 4 pieces.
Nutrition facts
8 Servings
-
Serving Size
1/2 cup
- Amount per serving Calories 80
-
Total Fat
7g
- Saturated Fat 1g
- Trans Fats 0g
- Cholesterol 0mg
- Sodium 170mg
-
Total Carbohydrate
4g
- Dietary Fiber 2g
- Total Sugars 2g
- Added Sugars 0g
- Protein 2g
- Potassium 260mg
- Phosphorous 40mg
Ingredients
olive oil (divided use)
4 tbsp
salt
1/2 tsp
cauliflower (leaves and stem trimmed)
1 whole head (about 2 1/2 lbs)
lemon (juiced)
1/2
dried parsley
1/2 tsp
black pepper
1/8 tsp
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