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
- % Daily value*
-
Total Fat
7g
9%-
Saturated Fat
1g
5% -
Trans Fats
0g
-
Saturated Fat
-
Cholesterol
0mg
0% -
Sodium
170mg
7% -
Total Carbohydrate
4g
1%-
Dietary Fiber
2g
7% -
Total Sugars
2g
-
Added Sugars
0g
0%
-
Dietary Fiber
-
Protein
2g
-
Potassium
260mg
6%
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