This here’s a recipe from my new cookbook! As was our plan for world domination, this new cookbook uses the skills and techniques taught in the Learn to Cook book and goes deeper into one particular food-subject. In this case, it’s the paleo diet. Not-quite-just-in-time for New Year’s resolutions to eat healthier and junk, but still in time for summer resolutions to get leaner for all those pool parties, this cookbook has 50 low-carb, grain and gluten-free, lean and green recipes for breakfast, lunch and dinner. Thirteen of those recipes are radical new ways to cook vegetables, this one included. Radical whole roasted cauliflower! It’s amazin’! Just try it and tell me you don’t love cauliflower. I dare you.
- 1 head cauliflower, 1-1/2 to 2 pounds
- 1 tablespoon oil
- ½ teaspoon salt
- 2 tablespoons nice olive oil
- 2 tablespoons fresh lemon juice
- 2 tablespoons fresh chopped parsley or cilantro
- 1 teaspoon grainy mustard
- Preheat oven to 450 degrees F
- Cut the leaves off the cauliflower and cut out a little cone-shape from the bottom, removing most of the core but keeping the head intact.
- Rub it all over with the tablespoon of oil and sprinkle with salt.
- Place in a cast iron skillet or pie pan and bake for 45 minutes to an hour or until a knife can be inserted easily.
- Combine the remaining ingredients in bowl and pour slowly over the hot cauliflower, allowing it to seep in.
- Cut into quarters and serve.
The LEARN TO COOK Book is Here!
By popular demand, Learn to Cook is now available in print! Over 300 pages of knowledge between two soft covers.
Learn To Cook is designed to get you cooking for yourself like a civilized human being! Drawing from a lifetime of cooking and over two years experience making instructional cooking videos, author Hilah Johnson has produced a beginners’ cookbook for today’s young adults. The casual, straightforward style will appeal to anyone with a sense of humor and the focus on fresh, simple recipes will appeal to anyone who loves to eat. The book includes chapters on menu planning, knife skills, grocery shopping and more, plus a comprehensive spice chart and over 150 recipes from breakfast to dinner to snacks in between.
I create short-form, educational, and occasionally hilarious cooking videos geared towards beginner and intermediate cooks, as well as people who are just looking for simple, low-cost recipes. Everything is made from scratch, people!
{ 8 comments… read them below or add one }
This looks amazing. What a presentation this’d make! I definitely will try it. I’ve roasted cauliflower florets and cauliflower steaks, but never a whole one. The dressing looks terrific.
It is really fun. And any leftover cauliflower is good cold the next day as a salad. Cauliflower steaks are next on my list to try, though. I saw a recipe for a scallop and cauliflower steak “surf and turf” with the cauliflower taking the place of the turf and it looked interesting.
This looks amazing. I can’t wait to cook it. I just hope it turns out as great as it looks here. Thanks for the recipe!
Thank you, Simone! I think you will enjoy this recipe.
Sorry I’m a bit confused. This picture looks like the sauce was poured on before it was put into the oven; otherwise, how does the t.op look crusted & beautifully bronzed looking? It looks gorgeous by the way. Thank you
Hi Nancy! Nope, the sauce was poured over afterwards. The golden brown delicious came from rubbing it with the oil before baking. I know it doesn’t seem like a cauliflower could get so brown, but it does and it’s delicious.
Hope you try it!
I love this!
P.S you totally remind me of Pheobe from Friends!
Thank you!