Chopping, cutting, dicing, slicing—vegetable prep work sometimes takes more time than you’ll spend eating the finished dish! That’s why roasting veggies whole is one of my new favorite kitchen strategies. Cauliflower, usually cut into bite-sized florets, can be popped in the oven completely intact–who knew? Just remove the leaves and stem, drizzle with a mixture of creamy coconut milk and warming spices and the whole head will cook to tender, flavorful perfection in about an hour. Serve with your favorite sauce for a nearly effortless side dish with loads of gourmet appeal.
Whole Roasted Cauliflower
Makes 4 servings
Ingredients
1 whole cauliflower
½ cup full-fat coconut milk
1 tsp. cinnamon
1 tsp. coriander
1 tsp. cumin
½ tsp. turmeric
¼ tsp. sea salt
¼ tsp. black pepper
Directions
- Preheat oven to 400 degrees F.
- Wash cauliflower and remove green leaves. Carefully cut off bottom stem, leaving cauliflower with a flat bottom so it sits evenly in a baking pan.
- In a large bowl, combine coconut milk and spices. Dunk whole cauliflower into mixture, or place cauliflower on a baking pan and pour seasoned coconut milk over cauliflower until completely covered.
- Roast cauliflower for 45 minutes or until cooked through.
- Remove from oven and allow to cool 10 minutes before slicing and serving.
Nutrition info: 76 calories; 2 grams fat; 648 mg potassium; 6 grams fiber; 6 grams sugars; 4 grams protein