Whole Roasted Italian Cauliflower
Whole Roasted Italian Cauliflower makes an elegant table presentation. Simply roast the cauliflower in a Dutch oven with a splash of olive oil paired with Italian seasonings and a sprinkle of Parmesan cheese.
Nathan Lambrecht
Makes: 6 servings
Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes
Recipe Created By: Jodie Shield
Featured In: Illinois Farm Bureau Partners
Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes
Recipe Created By: Jodie Shield
Featured In: Illinois Farm Bureau Partners
Ingredients
- 1 large head cauliflower
- ⅓ cup olive oil
- 2 large cloves garlic, crushed
- ¼ cup grated Parmesan cheese, divided
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 teaspoon dried parsley
- ½ teaspoon coarse salt, optional
- ¼ teaspoon black pepper
Instructions
- Preheat oven to 400 degrees. Rinse the cauliflower head and pat dry. Remove the outer leaves. Carefully cut off the bottom so that it’s flat and most of the woody stem is removed, making sure not to cut off so much that it falls apart.
- In a small bowl, stir together the oil, garlic, 2 tablespoons of Parmesan cheese, basil, oregano, parsley, salt (if using) and pepper.
- Place the trimmed cauliflower head upside down (core side up) into a 6-quart Dutch oven. Drizzle ¾ of the oil mixture over the cauliflower, tilting it to let some drip down into the core and all around. Flip the cauliflower head over and drizzle the remaining mixture over the top. Use a pastry brush to brush on any mixture that dripped down to the pan.
- Cover the Dutch oven with a lid and bake for 55 minutes, or until the cauliflower is tender and pierces easily with a fork.
- Remove the lid and sprinkle the top of the cauliflower head with the remaining 2 tablespoons of Parmesan cheese. Place the cauliflower under the broiler and broil for about 5 minutes, or until the cheese is browned.
- To serve, transfer the cauliflower head to a serving platter and pour any remaining oil mixture over the top.
Tips & Notes
No Dutch oven? No problem. You can cook the cauliflower on a baking sheet, but also fill a small baking pan halfway with water and set on the bottom of the oven. This will provide steam to help the cauliflower cook more evenly.
Nutrition Information
Calories: 157|Sugar: 3g|Sodium: 103mg|Fat: 13g|Saturated fat: 2g|Carbohydrates: 8g|Fiber: 3g|Protein: 4g|Cholesterol: 3mg|
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