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Whole Roasted Cauliflower
Here’s a FUN project to try out this week!
Cauliflower is one of our favorite veggies, and roasting it takes it to the next level…BUT THIS…This is definitely a level ABOVE!
It’s quite a simple technique that yields an impressive dinner presentation!
Serve alongside a roasted whole chicken or turkey!
What do you think of this?
Are you going to try it out?
Let us know how it goes!
Ingredients:
- one (2lb) head of cauliflower
- 2 Tbsp avocado oil, OR olive oil, divided
- 1 Tbsp smoked paprika
- 1/2 tsp sea salt
- 1/4 tsp coarse black pepper
- 1 fresh lemon, juiced
- a handful of fresh parsley, chopped to garnish
Instructions:
Preheat your oven to 375 degrees f.
Using a paring knife, CAREFULLY cut and remove the core, then discard as shown.
Try not to take out too much as your cauli head still needs to hold together in one piece for this.
Prepare a baking dish large enough to fit the whole cauliflower, and grease it with half a tablespoon of your divided oil.
Add the head of cauliflower, cut side down. Drizzle with remaining oil and sprinkle with smoked paprika, sea salt, and pepper.
Rub in the seasonings with your hands to get it all well coated.
Roast for 50-60 minutes, or until it’s browned on the outside and a skewer pokes into it very easily (I love the crispy outside crust this creates!) Cut into wedges and serve with lemon juice and fresh chopped parsley.
Enjoy!
❤Rachel
Enjoy and remember to tag me @CleanFoodCrush in your creations!
Ingredients
- one (2lb) head of cauliflower
- 2 Tbsp avocado oil, OR olive oil, divided
- 1 Tbsp smoked paprika
- 1/2 tsp sea salt
- 1/4 tsp coarse black pepper
- 1 fresh lemon, juiced
- a handful of fresh parsley, chopped to garnish
Instructions
- Preheat your oven to 375 degrees f.
- Using a paring knife, CAREFULLY cut and remove the core, then discard as shown.
- Try not to take out too much as your cauli head still needs to hold together in one piece for this.
- Prepare a baking dish large enough to fit the whole cauliflower, and grease it with half a tablespoon of your divided oil.
- Add the head of cauliflower, cut side down. Drizzle with remaining oil and sprinkle with smoked paprika, sea salt, and pepper.
- Rub in the seasonings with your hands to get it all well coated.
- Roast for 50-60 minutes, or until it's browned on the outside and a skewer pokes into it very easily (I love the crispy outside crust this creates!) Cut into wedges and serve with lemon juice and fresh chopped parsley.
© 2024 © Copyright CleanFoodCrush ® LLC 2014-2023 - Rachel Maser - CleanFoodCrush.com
Enjoy and remember to tag me @CleanFoodCrush in your creations!
Ingredients
- one (2lb) head of cauliflower
- 2 Tbsp avocado oil, OR olive oil, divided
- 1 Tbsp smoked paprika
- 1/2 tsp sea salt
- 1/4 tsp coarse black pepper
- 1 fresh lemon, juiced
- a handful of fresh parsley, chopped to garnish
Instructions
- Preheat your oven to 375 degrees f.
- Using a paring knife, CAREFULLY cut and remove the core, then discard as shown.
- Try not to take out too much as your cauli head still needs to hold together in one piece for this.
- Prepare a baking dish large enough to fit the whole cauliflower, and grease it with half a tablespoon of your divided oil.
- Add the head of cauliflower, cut side down. Drizzle with remaining oil and sprinkle with smoked paprika, sea salt, and pepper.
- Rub in the seasonings with your hands to get it all well coated.
- Roast for 50-60 minutes, or until it's browned on the outside and a skewer pokes into it very easily (I love the crispy outside crust this creates!) Cut into wedges and serve with lemon juice and fresh chopped parsley.
© 2024 © Copyright CleanFoodCrush ® LLC 2014-2023 - Rachel Maser - CleanFoodCrush.com
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