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 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.
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 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.
Excellent. We loved this dish. My teen age daughter was trying to make cookies and kept stopping to eat left over cauliflower!
This is amazing. My little tweeks were after melting 1/4 C butter, I added a squeeze of lemon and 2 Tbsp of pesto sauce. Poured it over the cauliflower and baked as directed. I will try the original recipe as I love all the flavors shown. Love the easiness of this recipe not to mention the taste. So much better than just steaming.
Perfect! Even my 2 year old ate it all. I didn't have lemon so I used grapefruit zest and it was amazing. I don't think you can wrong. I did cut the florets off and shake them in a ziploc with the marinade before roasting for 15-20 minutes but everything else was true as listed. SOOOOO good.
* 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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