Servings: 8 servings
"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."
- 1/4 cup butter, softened
- 1 tablespoon chopped fresh dill
- 1 clove garlic, minced
- 1 teaspoon grated lemon zest
- 1/2 teaspoon ground cumin
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 large head cauliflower, leaves trimmed
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- 10 mins
- 1 hr 15 mins
- READY IN
- 1 hr 25 mins
Preheat oven to 350 degrees F (175 degrees C). Mix butter, dill, garlic, lemon zest, cumin, salt, and ground black pepper in a bowl. Cut cauliflower stem flush with the rest of the head so it can stay upright in a casserole dish. Spread butter mixture evenly over the top and sides of cauliflower, place in a casserole dish, and cover with foil. Roast in the preheated oven until tender and cooked through, about 1 1/4 hours. Transfer to a platter and spoon any liquid in the casserole dish over the cauliflower.