roasted-cauliflower

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.

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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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