Whole Roasted Cauliflower
Looking for an easy and delicious side dish?
LOOK NO FURTHER.
Have a vegetarian coming for Thanksgiving? Serve THIS.
A whole roasted Cauliflower, smothered in pesto and herbs. Couldn’t be easier and honestly, you’ll be surprised at how delicious this is. Even cauliflower haters will change their ways.
1 head of cauliflower
1/4 cup pesto-WHATEVER YOU CAN GET YOUR HANDS ON
1/4 cup herbs-WHATEVER YOU HAVE IN THE BOTTOM OF YOUR CRISPER
A little olive oil
Preheat your oven to 350.
Cut the leaves and core off the cauliflower so it can sit flat in a baking dish. I used a ceramic dish with a lid but you can use whatever you’ve got. A cake pan, a pie plate, whatever. If it doesn’t have a lid, you can use foil.
Pour your pesto into a bowl and chop up your herbs. I used a walnut pesto and added in some basil and thyme. You can use whatever you’ve got. Mix the herbs with the pesto.
Sprinkle a little olive oil into the bottom of your dish. Place cauliflower on top. Smother it in the pesto mixture. Place lid (or foil) on top of the cauliflower.
One head of cauliflower should serve about six people…or one, once you realize how yummy this is.
It’s a great option if you have the space in your oven and want something impressive, yet something you don’t really have to think about…at all.
Veggie and Non-veggie lovers unite!