This is a great recipe to enjoy year around. It is even good served cold in the summer with a vinaigrette or mayonnaise sauce.
But for me, it is a fun change from the tofurky that everyone seems to joke about during the holiday.
It really does taste great with cranberry relish and dressing.
You can even make a nice gravy with mushrooms, vegetable stock and thickener of choice.
Whole Roasted Cauliflower
Yield: Serves 4
Ingredients
- 1 head cauliflower, 1-1/2 to 2 pounds
- 3 tablespoon extra-virgin olive oil
- 1/2 teaspoon salt
- 2 tablespoons fresh lemon juice, plus zest of one lemon.
- 2 tablespoons fresh chopped parsley or cilantro
- 1 tablespoon Mellow Yellow Spice Blend or 1 tsp. ground turmeric
- 1 teaspoon grainy mustard
- 1 teaspoon coarse ground black pepper
- 1 teaspoons salt
- 1 teaspoon coarse ground black pepper
- 1 teaspoons salt
Instructions
- Preheat oven to 350 degrees F
- Cut the leaves off the cauliflower and cut out a little cone-shape from the bottom, removing most of the core but keeping the head intact.
- Combine the remaining ingredients in bowl and pour slowly ½ over the bottom side of the cauliflower and allow it to seep in the cavity for a few minutes.
- Turn over and place in a cast iron skillet or pie pan and top with remaining spice mixture. Rub to coat evenly.
- Bake for 45 minutes to an hour or until a knife can be inserted easily. If it begins to over-brown, cover with a piece of foil
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