Whole Roasted Cauliflower Recipe Mom On Timeout Preheat oven to 400°f and prepare baking dish. prepare seasoning. combine melted butter, dried parsley, garlic, smoked paprika, salt, and pepper. brush generously over the head of cauliflower. don’t forget the base and underside of the cauliflower as well to really seal in the flavors! bake cauliflower. Whole roasted cauliflower is the perfect quick side dish that will complement any meal. tender and flavorful thanks to the simple seasoning and perfect roasting method, the oven really does the work.
Whole Roasted Cauliflower Recipes Preheat oven to 400 degrees f (204 c). also fill a small baking pan halfway with water and set on the floor (bottom) of the oven. this will provide steam to help the cauliflower cook more evenly. rinse and dry the head of cauliflower and carefully cut off the bottom stalk without removing too much of the core. Roast: add 1 tablespoon of water to the bottom of an oven safe pan. place cauliflower on pan. apply lid (or cover the pan with aluminum foil) and cook for 45 minutes. remove lid and cook for 10 15 more minutes, until browned on top. tahini sauce: mix the sauce ingredients together and set aside. In a small bowl, stir together the olive oil, garlic, parmesan, basil, parsley, thyme, sea salt, and black pepper. season the cauliflower. place the cauliflower head upside down (core side up) in a dutch oven (this one is the perfect size). drizzle half of the sauce over the top of it and let it drip down the core. Place the cauliflower in a cast iron skillet, core side down, and drizzle on the olive oil and season generously with the lemon pepper seasoning, pepper, smoked paprika and kosher salt. cover the skillet with foil and bake for 30 minutes. after 30 minutes, remove the foil and bake for one hour.
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