Whole Roasted Cauliflower
Servings: 4 people
Whole Roasted Cauliflower
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Ingredients
- 1 head cauliflower
- 70 ml macadamia butter
- 50 ml olive oil
- 45 ml lemon juice
- ⅓ tsp salt
Instructions
- Pre-heat the oven to 190°C.
- Steam the whole head of cauliflower for 8 minutes. If you don't own a pot with a steamer, you can place the cauliflower in a collander over a pot with boiling water, covered with a lid.
- While the cauliflower is steaming, combine rest of the ingredients to form a sauce.
- Remove the cauliflower from the steamer, place it in an oven-proof dish, and allow to it dry for 2 minutes.
- Coat the head of cauliflower with ⅔ of the sauce (retaining the rest of the sauce for when the cauliflower is done roasting).
- Roast the cauliflower for 40-50 min (depending on its size).
- Observe the colour of the cauliflower after 20 min. Loosely cover it with foil to prevent burning but still allowing steam to escape.
- Once the cauliflower is ready (when a knife cuts through it very easily), remove it from oven.
- Top the roasted cauliflower with the rest of the sauce and serve.