Lemon garlic whole roasted cauliflower
Prep Time:
5 minutes
Cook Time:
1 hour
Serves:
6 Servings
Serving Size:
¾ cup (175 mL)
Snack
Who needs meat when you have a show-stopper vegetable centrepiece? This roasted cauliflower with lemon vinaigrette makes a delicious side to your holiday meals or a tasty addition to any weeknight meal.
Ingredients
Serves: 6
- 3 Tbsp (45 mL) oil, divided
- ¼ tsp (1 mL) each salt and pepper
- 1 medium cauliflower, whole, leaves and stem trimmed
- 1 tsp (5 mL) lemon zest
- 1 Tbsp (15 mL) lemon juice
- 1 clove garlic, minced or finely grated
- 2 Tbsp (30 mL) fresh parsley or basil or mix of the two
Instructions
- Preheat oven to 425°F (220°C).
- Mix together 2 Tbsp (30 mL) oil, salt and pepper.
- Place cauliflower, stem side down, in a roasting pan. Rub oil mixture all over to evenly coat. Place in middle of the oven and roast for one hour.
- Meanwhile, whisk together remaining 1 Tbsp (15 mL) oil, lemon zest, juice and garlic. During the last few minutes of roasting, drizzle vinaigrette over cauliflower and return to oven for remaining time.
- Remove from pan. Sprinkle with parsley before cutting in half and then each half into thirds for serving.
Tips
- Speed it up: Short on time? Simply cut the cauliflower into florets; toss with oil, salt and pepper and roast on a baking sheet for about 20 minutes, adding the vinaigrette for the last 3 minutes.
- Nutrition know-how: Cauliflower is a low-carbohydrate, non-starchy vegetable. It is low in calories but high in nutrients and fiber.
| Amount | % Daily Value | ||
|---|---|---|---|
| Calories 90 | |||
| Fat 7 g | 9 % | ||
| Saturated Fat 1 g + Trans Fat 0 g | 5 % | ||
| Cholesterol 0 mg | |||
| Sodium 125 mg | 5 % | ||
| Carbohydrate 5 g | |||
| Fibre 2 g | 7 % | ||
| Sugars 2 g | 2 % | ||
| Protein 2 g | |||
