Whole Roasted Cauliflower with Lemon Vinaigrette
-
- Prep time
- 5 min
-
- Cook time
- 1 hr
-
- Servings
- 8 Servings
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- Serving size
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1/2 cup
Ingredients
-
olive oil (divided use)
- 4 tbsp
- 4 tbsp
-
-
salt
- 1/2 tsp
- 1/2 tsp
-
-
cauliflower (leaves and stem trimmed)
- 1 whole head (about 2 1/2 lbs)
- 1 whole head (about 2 1/2 lbs)
-
-
lemon (juiced)
- 1/2
- 1/2
-
-
dried parsley
- 1/2 tsp
- 1/2 tsp
-
-
black pepper
- 1/8 tsp
- 1/8 tsp
-
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Directions
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Preheat oven to 425°F.
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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.
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Place on the middle oven rack, and roast 1 hour (if cauliflower starts getting too dark, then cover with aluminum foil).
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While cauliflower is roasting, whisk together the lemon juice, remaining 2 tbsp olive oil, parsley, and black pepper in a small bowl.
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When cauliflower is finished roasting, pour vinaigrette evenly over entire head.
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To serve, cut whole cauliflower in half, then cut each half into 4 pieces.