Cook this recipe
and give it a try!

Notch
Free to sign up
Arrow

Welcome to Lilly’s Table!

Each recipe on our site is part of a meal, which, in turn, is part of a new set of seasonally-themed breakfasts, lunches, and dinners, released each week. As a member (free), you have access to each week’s 8+ meals and their corresponding recipes.

 

Learn more by hovering over each         or read more info on the Sign Up page.

Get more recipes like this one. Sign up today at www.Lillys-Table.com!

Lilly’s Table

 
 
Savory Mushroom Crumble
© Lillys-Table.com Photo of Simple Cauliflower Roast
 

Tags: Dairy Free Vegan Gluten-Free Low-Glycemic Nut Free

  • Hard
  • Medium
  • Easy

Prep
Difficulty
Easy

1 hour

Time
Estimate
1 hour

Icon Heart Healthy

Gluten
Free?
Yes

Fall

Typical
Season
Fall

Nutrition Info

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Protein

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Carbs

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Fats

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Vegetables

Recipe Detail

Fall

Simple Cauliflower Roast

from Cauliflower Roast with a Mushroom Crumble & Kale Salad, the Week of February 26, 2012.
View the previous recipe for this meal.

During the Holidays all kinds of roasts appear on the table. Rarely are any of them vegan. Until now! You can even slice the whole cauliflower and it will fall apart into melty goodness.

Baking time will vary depending on the size of your cauliflower head. Plan to add more of the other ingredients if your cauliflower is larger than two pounds.

Ingredients

  • 1 head cauliflower, consider about 1/2 pound per serving
  • 2 cloves garlic, minced add more if desired
  • 1 teaspoon salt, more or less
  • ½ cup olive oil, more for a larger head

Serving Size: 4 People

Share

 

Preparation Instructions

Preheat the oven to 425.

Select a baking dish just larger than your head of cauliflower. Trim the cauliflower, removing all of the outer green leaves and part of the stem. Leave enough of the base to keep the florets intact as a full head. Wash thoroughly and shake dry.

Place the cauliflower and garlic in the baking dish. Pour the olive oil on top, coating the whole head. Using a brush to rub it evenly all over is a good idea. Sprinkle with the salt.

Bake for 35 minutes. “Baste” the cauliflower periodically by drizzling or brushing it with the garlic-olive oil. Flip over the cauliflower and roast for 10-35 more minutes (depending on the size) until the cauliflower is tender.

Serve and slice at the table.