Recipe by farmerbrown
"An entire head of cauliflower roasted with butter, garlic, and herbs. Can convert cauliflower-avoiders into cauliflower-lovers! A beautiful and delicious way to serve cauliflower. Never any leftovers. Can substitute low-fat butter for butter."
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chopped fresh dill
grated lemon zest
ground black pepper
1 large head
cauliflower, leaves trimmed
OMG i loved this after i made a few changes.. instead of 1/4 cup butter i used 2 tbsp olive oil.. 1 tsp dried dill for fresh.. and 1 tsp garlic powder for fresh.. i cut the cauliflower into florets and added all the ingredients in a large zip lock bag to combine.. then baked the cauliflower in a greased 2 quart glass dish at 450 for approximately 25 minutes.. turning half way through.. did not cover with foil.. this was beyond awesome.. ty for a starting point
This recipe was a disappointment for us. I always try do a recipe exactly the first time but I didn't have fresh dill so I used 1 tsp of dried as another reviewer mentioned. I guess if you REALLY like the taste of dill... Cooked mine for 1-1/2 hrs then put it under the broiler to get some browning. The florets seemed to be the right tenderness but the interior parts were inedible. There wasn't any pan drippings. I just know there is a roasted cauliflower out there with my name on it but this wasn't it! Will try the "steaks" next time
This cauliflower recipe is remarkable. I follow it pretty much as it reads and have now made it twice and after the first time shared with my mom who entertains all the time and she loved it as well. I'm in Wisconsin so fresh dill is nonexistence for at least half of the year but a tsp. of dill weed works very nicely. My husband and I both agree that after this last one, we need to get two heads of cauliflower, we obviously do not play well when it comes to this dish and need one to call our own.
I've been wanting to roast cauliflower for some time now and am very happy to have found this recipe. I loved that I could roast the whole head intact instead of having to cut it into florets. I did use low-fat butter (Land O' Lakes spreadable) and used 1 t. dried dill instead of 1 T. fresh dill. The seasoning combination was great.
Made it tonight, and it's a great suggestion that's really easy to vary.
TIP for all the reviewers commenting on cook time (too short/too long) or seasoning amounts (too little/too much): Cauliflower don't come in standard sizes. It's OK. Just pay attention to your oven, use a little common sense, and enjoy your meal. ;)
I like this dish. I've never used cumin, lemon zest, and dill together. I liked the depth of flavor it gave to this vegetable.
I followed the recipe exactly and we've been eating this regularly. I wouldn't change a thing about it. Loved cauliflower before. Love it even more now! The whole family looks forward to eating it. Making it again tonight!
I like the basic premise of this recipe, but I like the cauliflower cut up and then placed in a plastic bag with marinade ingredients and shaken. The inside of the cauliflower tasted steamed when I cooked it whole.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 53
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