Whole Roasted Cauliflower with Lemon Vinaigrette

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.

📝 Ingredients

• olive oil 4.00 tbsp divided use
• salt 0.50 tsp
• cauliflower 1.00 head leaves and stem trimmed 1 whole head (about 2 1/2 lbs)
• lemon juice 1.00 tbsp from 1/2 med lemon
• dried parsley 0.50 tsp
• black pepper 0.13 tsp

👨‍🍳 Instructions

1. 1Preheat oven to 425°F.
2. 2In a small bowl mix together 2 tbsp of the olive oil and salt. Place cauliflower
3. 3cut side down
4. 4in a large baking dish. Pour olive oil evenly over cauliflower and use your hands to rub the oil and salt mixture into the cauliflower.
5. 5Place on the middle oven rack
6. 6and roast 1 hour (if cauliflower starts getting too dark
7. 7then cover with aluminum foil).
8. 8While cauliflower is roasting
9. 9whisk together the lemon juice
10. 10remaining 2 tbsp olive oil
11. 11parsley
12. 12and black pepper in a small bowl.
13. 13When cauliflower is finished roasting
14. 14pour vinaigrette evenly over entire head.
15. 15To serve
16. 16cut whole cauliflower in half
17. 17then cut each half into 4 pieces.