Whole Roasted Cauliflower

Cauliflower makes a great side dish. It supports a Ketogenic diet, it is a relatively overlooked vegetable and it’s really delicious when prepared correctly. We got to know a lot about cauliflower a few years back when we were “cooking Keto”. There are many ways to make cauliflower delicious and this is an easy and wonderful way that utilizes a combo of a flavorful brine with a finish of a garlic oil roast in the oven. So good!

Clean the cauliflower but leave whole. Place the cauliflower into a deep pot and add enough water to cover. Add kosher salt, peppercorns, bay leaf, lemon juice, cider vinegar and two cloves of smashed garlic. Heat on high heat and bring to a boil.

Once boiling, flip the cauliflower so that it is floret side down, stem side up. Boil for 10 minutes.

In the meantime, preheat the oven to 450 degrees. In a small saucepan, make the garlic oil by heating 1/4 cup of olive oil over medium-low heat. Add 2 cloves of sliced garlic, 1/4 teaspoon of salt, 1/8 teaspoon of thyme leaves and a couple of grinds of fresh black pepper. Stir and heat until fragrant for 7-10 minutes, reducing heat to low if garlic begins to brown.

Remove cauliflower from boiling water and place, right side up, in a dutch oven. Paint cauliflower with half of the garlic oil and place dutch oven on middle rack of preheated oven for 15 minutes, uncovered.

Remove from oven and paint cauliflower with remaining half of garlic oil. Return to the oven for an additional 15 minutes.

Raise temperature to 500 degrees F. Broil cauliflower for 5 minutes to brown.

Serve immediately by cutting into serving size portions. Enjoy!

Whole Roasted Cauliflower

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Ingredients

• 1 medium cauliflower
• water to cover
• 2 tbsp kosher salt
• 1/2 tbsp black peppercorns
• 1 bay leaf
• 1 tbsp lemon juice
• 1/2 cup cider vinegar
• 2 cloves garlic smashed

Garlic Oil

• 1/4 cup olive oil
• 2 cloves garlic sliced
• 1/ 4 tsp salt
• 1/8 tsp dried thyme leaves
• fresh ground black pepper to taste

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Instructions

• Place the cauliflower into a deep pot and add enough water to cover. Add kosher salt, peppercorns, bay leaf, lemon juice, cider vinegar and two cloves of smashed garlic. Heat on high heat and bring to a boil.
• Once boiling, flip the cauliflower so that it is floret side down, stem side up. Boil for 10 minutes.
• In the meantime, preheat the oven to 450 degrees.
• In a small saucepan, make the garlic oil by heating 1/4 cup of olive oil over medium-low heat. Add 2 cloves of sliced garlic, 1/4 teaspoon of salt, 1/8 teaspoon of thyme leaves and a couple of grinds of fresh black pepper. Stir and heat until fragrant for 7-10 minutes, reducing heat to low if garlic begins to brown.
• Remove cauliflower from boiling water and place, right side up, in a dutch oven. Paint cauliflower with half of the garlic oil and place dutch oven on middle rack of preheated oven for 15 minutes, uncovered.
• Remove from oven and paint cauliflower with remaining half of garlic oil. Return to the oven for an additional 15 minutes.
• Raise temperature to 500 degrees F. Broil cauliflower for 5 minutes to brown.
• Serve immediately by cutting into serving size portions. Enjoy!

* The information shown is an estimate provided by an online nutrition calculator.

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