Garlic Herb Whole Roasted Cauliflower
A whole roasted cauliflower is a great side dish or vegetarian main for your Thanksgiving spread!
It’s easy to cook the whole head of cauliflower and season it with flavorful herbs and garlic. Use whatever tender herbs you have on hand, like parsley, chives, and dill.
Ingredients
Ingredients List:
- 2 tbsp Kerrygold Unsalted Butter
- 2 tbsp Bragg Organic Extra Virgin Olive Oil
- 1 tbsp fresh chives, finely chopped
- 1 tbsp fresh dill, finely chopped
- 1 tbsp fresh parsley, finely chopped
- 2 cloves garlic, minced
- Generous pinch salt and pepper to taste
- 1 large head cauliflower, trimmed
- ¼ cup grated Stella Parmesan Cheese
Preparation
- Preheat the Oven Preheat the oven to 425°F.
- Prepare the Cauliflower In a small bowl, combine the melted butter, olive oil, herbs, minced garlic, salt, and pepper. Mix thoroughly until well blended. Using a pastry brush, apply the mixture evenly over the entire surface of the cauliflower. Depending on the size of the cauliflower, a small amount of the butter mixture may remain.
- Bake the Cauliflower Cover the cauliflower loosely with aluminum foil and place it in the preheated oven. Bake for 20 minutes. Remove the foil and continue baking for an additional 10–20 minutes, depending on the size of the cauliflower, until it is fork-tender and nicely browned on the surface.
- Serve with Parmesan Remove the cauliflower from the oven and immediately sprinkle generously with grated parmesan cheese. Serve warm.