Garlic Herb Whole Roasted Cauliflower

recipe

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

  • Time

    45 m

  • 4 servings

  • Cals

    cals

  • 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

Directions

  • Preheat the Oven

    Preheat the oven to 425 degrees Fahrenheit.
  • Prepare the Cauliflower

    In a small bowl, mix together the melted butter, olive oil, herbs, garlic, salt, and pepper. Brush the mixture evenly over the cauliflower. Depending on the size of the cauliflower, you may have extra butter mixture.
  • Bake the Cauliflower

    Cover the cauliflower with foil and bake for 20 minutes, then remove the foil and continue to bake for another 10-20 minutes, depending on the size of the cauliflower, until fork tender and browned.
  • Serve with Parmesan

    Remove from the oven and top with grated parmesan cheese.

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