Okay, admission time: cauliflower is not my favorite. When I make mashed cauliflower or cauliflower rice, I have to season heavily with herbs and spices (and fat!) to make it tasty for me. But, cauliflower is very healthy. It’s a cruciferous veggie and it’s in season right now. So, I challenged myself to make cauliflower so that it looks like cauliflower and so that I would like it. I decided to try roasting it! What a revelation! Granted, it’s still seasoned, but something about the texture of roasted cauliflower is just awesome. Plus, this is a very simple dish, which is always a bonus! Serves 5-6.
To make this autoimmune protocol-friendly, simply omit the pepper.
- 1 large head of cauliflower
- ¼ cup of lard, butter, tallow or coconut oil (you could also use bacon fat and then omit the salt; I used lard).
- 8-10 cloves fresh garlic, crushed
- Zest of 1 lemon (about 2 tsp)
- ¼ tsp salt
- ¼ tsp cracked pepper
- ¼ cup chopped fresh parsley
- Preheat oven to 450F.
- Wash cauliflower and cut into florets. You can use the stem too. Place in a casserole dish.
- Melt cooking fat (either in the microwave or on the stove top). Toss with cauliflower in the casserole dish. Next toss with lemon zest, crushed garlic, salt and pepper to coat well.
- Roast for 25-35 minutes (depending on how big your florets are; mine took 30 minutes), stirring once half way.
- Remove from oven and toss with fresh parsley. Serve!