Roasted Cauliflower

An entire head of cauliflower roasted with butter, garlic, and herbs. Can convert cauliflower-avoiders into cauliflower-lovers! A beautiful and delicious way to serve cauliflower. Never any leftovers.

Ingredients

  • 1/4 cup butter, softened

  • 1 tablespoon chopped fresh dill

  • 1 clove garlic, minced

  • 1 teaspoon grated lemon zest

  • 1/2 teaspoon ground cumin

  • 1/4 teaspoon salt

  • 1/4 teaspoon ground black pepper

  • 1 large head cauliflower, leaves trimmed

  • Add all ingredients to list

Directions

  • Prep 10 m

  • Cook 1 h 15 m

  • Ready In 1 h 25 m

  1. Preheat oven to 350 degrees F (175 degrees C).

  2. Mix butter, dill, garlic, lemon zest, cumin, salt, and ground black pepper in a bowl.

  3. Cut cauliflower stem flush with the rest of the head so it can stay upright in a casserole dish. Spread butter mixture evenly over the top and sides of cauliflower, place in a casserole dish, and cover with foil.

  4. Roast in the preheated oven until tender and cooked through, about 1 1/4 hours. Transfer to a platter and spoon any liquid in the casserole dish over the cauliflower.

  6. Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

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