Whole Roasted Cauliflower

Whole Roasted Cauliflower

serves 4 cooks in 1 1/2 hours difficulty one

The Ingredients

1 head of cauliflower, leaves removed and stalk trimmed

1-2 tbsp coconut oil, room temperature

2 cloves garlic, minced

1 tsp chili powder

1/4 tsp ground cumin

1 tsp smoked paprika

1-2 tsp freshly squeezed lemon juice

1 Tbsp fresh thyme leaves

3 large tomatoes, seeded and diced

2 Tbsp pomegranate seeds


Preheat oven to 350 degrees F.

In a small bowl, stir together coconut oil, garlic, chili powder, cumin, paprika, and lemon juice until it forms a wet paste.

Rub the spice paste all over the top of the cauliflower head.

Place the cauliflower heat in a cast-iron skillet and cover with aluminum foil.

Bake for 1 hour to 1 1/2 hours until cooked through. A knife should stick through the cauliflower easily.

Add cauliflower head to serving dish. Top with tomatoes, thyme leaves, and pomegranate seeds. Serve immediately.

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