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sliced roasted cauliflower head

Lemon Alfredo Whole Roasted Cauliflower

Course: Appetizer, Main Dish, Side Dish
Cuisine: American
Prep Time: 25 minutes
Cook Time: 1 hour
Total Time: 1 hour 20 minutes
Servings: 4 servings
Calories: 373kcal
Author: Jazzmine Woodard
A flavorful and visually-stunning whole roasted cauliflower head
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Equipment

Ingredients

  • 1 head cauliflower
  • 15 ounces Rao's Roasted Garlic Alfredo Sauce
  • 2 lemons
  • ¼ cup olive oil
  • 2 tablespoons parmesan cheese
  • 1 tablespoon parsley
  • ½ teaspoon dried thyme
  • sea salt to taste

Instructions

To Prepare the Cauliflower

  • Wash cauliflower head and pat dry. Pull off leaves and cut off bottom of stem so that the head can sit flat. Set aside.

To Make the Sauce and Marinate

  • Mix roasted garlic alfredo sauce, and juice of one lemon together in a bowl until uniform (about 45 seconds).
  • Flip prepared cauliflower head upside down and spoon lemon alfredo mixture over top so that it flows down in between the florets of cauliflower.
  • Flip cauliflower head back over and spoon more of the alfredo mixture all over the over top. Place covered cauliflower into a bowl and let sit to marinate for about 20 minutes.

To Roast the Cauliflower

  • While the cauliflower marinates, preheat oven to 375 degrees Fahrenheit. Add about 2 inches of water to a baking pan and place on the bottom rack of the oven. This will create steam to help cook the cauliflower more quickly.
  • Transfer cauliflower to a pan or oven-safe skillet and place on center oven rack. Roast for about an hour or until a skewer easily pierces the center of the cauliflower head.
  • While cauliflower roasts, mix up remaining lemon juice, olive oil, parmesan cheese, parsley, thyme, and sea salt.
  • Remove roasted cauliflower from oven. Drizzle olive oil and herb mixture over top. Serve warm.

Notes

Do I need to soak the cauliflower first before roasting it? No need to soak cauliflower before cooking. Simply remove the stem and leaves, marinate, and roast. My trick is to flip the head of cauli upside down and spoon the sauce all over so that it gets into every corner between the florets.

Nutrition

Calories: 373kcal | Carbohydrates: 16g | Protein: 8g | Fat: 32g | Saturated Fat: 11g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 14g | Cholesterol: 71mg | Sodium: 800mg | Potassium: 513mg | Fiber: 4g | Sugar: 6g | Vitamin A: 120IU | Vitamin C: 99mg | Calcium: 79mg | Iron: 1mg