Whole Baked Cauliflower

Whole Baked Cauliflower
Author: Chef JR Jacobson
Photograph: Xuan Huang

A real show stopper both is beauty and in flavor.


Per serving: 178.74 calories, 4.96g protein, 13.98g fat, 11.61g carb, 4.28g dietary fiber, 5.16g saturated fat, 4.04g total sugar, 0.0g added sugar
Significant source for: Fluoride, Vitamin C, Pantothenic acid, Vitamin B-6, Vitamin K (phylloquinone), Folate.


4 Servings

1  large head cauliflower

2  tablespoons unsalted butter

2  tablespoons olive oil

1  tablespoon minced garlic

1/2  teaspoon salt

1  teaspoon herbes de provence

1/4  teaspoon ground black pepper

2  tablespoons grated parmesan cheese


step 1.

Preheat oven to 400°F. Carefully remove outer leaves and cut out the thick white stalk of the cauliflower.

step 2.

In a small saucepan, over medium heat, combine butter, oil, garlic, herbs de province, salt and pepper, stirring well to combine. Set aside.

step 3.

Place cauliflower in a Dutch oven or deep pot. Brush half of the butter mixture evenly over cauliflower. Cover with foil, place in oven. Cook for 30 minutes.

step 4.

After 30 minutes, uncover, brush remaining butter sauce over cauliflower. Sprinkle with parmesan, return to oven, uncovered, cook additional 15 to 20 minutes or until evenly roasted. Remove from oven, cut into florets or serve whole.