Whole Roasted Cauliflower with Lemon Vinaigrette

Whole Roasted Cauliflower with Lemon Vinaigrette
Recipe photo may include foods and ingredients that are not a part of this recipe and not included in the nutrition analysis.
Source: The Diabetes Cookbook. Recipe Credit: . Photo Credit: Mittera.
A whole roasted cauliflower is an impressive centerpiece to a plant-based meal. This low carb show-stopper is well worth the cook time—it tastes as good as it looks, and the prep is quick and easy.
  • Prep time
    5 min
  • Cook time
    1 hr
  • Servings
    8 Servings
  • Serving size
    1/2 cup
Nutrition Facts

Nutrition Facts

8 Servings

  • Serving Size
    1/2 cup
  • Amount per serving Calories 80

  • Total Fat 7g
    • Saturated Fat 1g
    • Trans Fat 0g
  • Cholesterol 0mg
  • Sodium 170mg
  • Total Carbohydrate 4g
    • Dietary Fiber 2g
    • Total Sugars 2g
    • Added Sugars 0g
  • Protein 2g
  • Potassium 260mg
  • Phosphorus 40mg

Choices/Exchanges: 1 Nonstarchy vegetable, 1 1/2 Fat



  • olive oil (divided use)
    4 tbsp
  • salt
    1/2 tsp
  • cauliflower (leaves and stem trimmed)
    1 whole head (about 2 1/2 lbs)
  • lemon (juiced)
  • dried parsley
    1/2 tsp
  • black pepper
    1/8 tsp


  1. Preheat oven to 425°F.

  2. In a small bowl mix together 2 tbsp of the olive oil and salt. Place cauliflower, cut side down, in a large baking dish. Pour olive oil evenly over cauliflower and use your hands to rub the oil and salt mixture into the cauliflower.

  3. Place on the middle oven rack, and roast 1 hour (if cauliflower starts getting too dark, then cover with aluminum foil).

  4. While cauliflower is roasting, whisk together the lemon juice, remaining 2 tbsp olive oil, parsley, and black pepper in a small bowl.

  5. When cauliflower is finished roasting, pour vinaigrette evenly over entire head.

  6. To serve, cut whole cauliflower in half, then cut each half into 4 pieces.