Whole Roasted Cauliflower in Lemon-Parsley Sauce
- Prep Time: 5 minutes
- Cook Time: 45 minutes
- Total Time: 50 minutes
Description
This is the kind of recipe that makes you go “Woah!” and is a good reminder that your meals don’t need to be fancy—simplicity and good quality ingredients are both keys for developing good flavor. You’ll find that even though this recipe isn’t freezer-friendly, the leftovers are amazing!
Recipe from The One-Pot Alkaline Diet Cookbook by Nutritionist Sharisse Dalby
Ingredients
Scale
- 3 tablespoons extra-virgin olive oil
- Juice and zest of 1/2 lemon
- 1 teaspoon pure maple syrup
- 1 cup minced fresh parsley
- Pinch sea salt
- 1 cauliflower head
- 1/2 cup alkaline water
Instructions
- Preheat the oven to 400°F.
- In a large Dutch oven, whisk together the oil, lemon juice, 1/2 teaspoon lemon zest, syrup, parsley, and salt.
- Cut off the bottom greens and part of the thick stem off of the cauliflower, careful to leave the core in place, so it stays together.
- Place the cauliflower in the Dutch oven and spoon the sauce mixture over the cauliflower, making sure the liquid coats the whole head.
- Pour the water in the bottom of the Dutch oven (to prevent burning).
- Cover and bake for 40 minutes, or until the cauliflower is soft and easily pierced with a fork.
- Optional: Uncover and broil for 2 to 4 minutes, then serve.
Notes
Serving Tip
The serving size for this recipe really depends on the size of the cauliflower. A small one may feed 1 person, where a large head may serve 2 to 4 people.
Nutrition
- Serving Size: 2
