Cauliflower is a simple way to substitute out any pasta, rice, or potatoes. Low in carbohydrates, it’s easy to make and easy to flavor making it a versatile dish. Top the cauliflower with this ricotta cream and thyme coating, or try out your own version.
- 1 large head cauliflower
- 1 cup chicken or vegetable stock
- salt and pepper
1. Position a rack in the center of the oven and preheat the oven to 375°F.
2. Trimm the leaves off the cauliflower and cut away the core.
3. Place the whole cauliflower in a shallow baking dish, add the stock and season with salt and pepper. Cover the dish with foil and roast for 1 hour.
4. Remove the cauliflower from the oven and increase the oven temperature to 450°F. Remove the foil from the cauliflower and spread with the coating of choice. Return it to the oven to brown, 10 to 15 minutes.
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This recipe was recently featured in How Rachael Ray’s 2 Perfect Sauces Make 5 Healthy Weekday Meals.
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