WHOLE ROASTED CAULIFLOWER

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KEY INGREDIENTS

Cut or snap off green leaves. Remove thick white stalk. You want only the head of the cauliflower with the florets to remain intact.

SEASON

Whisk together the butter, oil, salt, pepper, seasonings, and crushed garlic in a small bowl. Cover with aluminum foil and cook in preheated oven at 400° for 30 minutes. Remove foil and cook for additional 10-20 minutes. Full Recipe

Brush remaining sauce over baked cauliflower head, sprinkle with parmesan cheese, and return to oven. Broil on high for 3-5 minutes. Serve with fresh parsley and additional Parmesan cheese. Enjoy!

To Store: Keep leftovers in an airtight container in the refrigerator for up to 3-5 days. To Freeze: Seal in a freezer-safe airtight container and freeze for up to 3 months.

WHOLE ROASTED CAULIFLOWER

WHOLE ROASTED CAULIFLOWER

KEY INGREDIENTS

- Cauliflower - Butter - Olive Oil - Salt - Pepper - Italian Seasoning - Garlic - Parmesan - Parsley

Cut or snap off green leaves. Remove thick white stalk. You want only the head of the cauliflower with the florets to remain intact.

CAULIFLOWER

SEASON

Brush remaining sauce over baked cauliflower head, sprinkle with parmesan cheese, and return to oven. Broil on high for 3-5 minutes. Serve with fresh parsley and additional Parmesan cheese. Enjoy!

SERVE

To Store: Keep leftovers in an airtight container in the refrigerator for up to 3-5 days. To Freeze: Seal in a freezer-safe airtight container and freeze for up to 3 months.

NOTES

If vegan or dairy-free, use a dairy-free butter alternative and vegan Parmesan cheese.

NOTES

FOLLOW FOR MORE NOURISHING MEALS