You don't generally have a craving for getting the cutting board, carefully hacking a whole cauliflower head into adorable little florets, and afterward broiling them in the stove.
In the event that you are a colossal enthusiast of all aspects of your cauliflower being super, duper fresh, this formula may not be for you. (Look at this Garlic Parmesan Roasted Broccoli and Cauliflower!)
Be that as it may, on the off chance that you like a touch of fresh on the edges of your cauliflower just as a delicate and sensitive focus, at that point this entire simmered cauliflower head formula is for you!
- 1 head of cauliflower leaves removed
- 2 Tbsp. butter melted, or dairy-free butter alternative*
- 2 Tbsp. olive oil
- ½ tsp. salt to taste
- ¼ tsp. pepper to taste
- 1 tsp. Italian seasonings
- 2 cloves garlic crushed
- 2-3 Tbsp. Parmesan cheese dairy-free if needed**
- Parsley fresh, finely chopped
Instructions
- Preheat oven to 400 degrees.
- Cut and remove the leaves from the head of cauliflower.
- The chopped part of a dairy-free whole roasted cauliflower on a wooden cutting board.
- In a small bowl whisk together the butter, oil, salt, pepper, seasonings, and crushed garlic.
- Place cauliflower head in a dutch oven or in a baking dish and completely coat it with the seasoning mix.
- A keto approved roasted cauliflower head brushed with delicious garlic and herb sauce.
- Cover cauliflower head with aluminum foil and cook in preheated oven for 30 minutes. Remove foil and cook for an additional 10 minutes.
- Sprinkle (vegan) Parmesan cheese all over the head of cauliflower and turn the oven to a high broil. Broil for 3-5 minutes or until cheese begins to turn a golden brown.
- Serve with fresh parsley and enjoy!
Read more our recipe Hummus Recipe #vegan #recipevegetarian
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