Whole Roasted Cauliflower

Photo: Whole Roasted Cauliflower
This roasted cauliflower is the perfect main dish. Flavorful and nutritious, what’s not to like?
5-6 Servings
  • 1 head cauliflower
  • 1 yellow onion, thickly sliced
  • 5-6 carrots chopped into 2” pieces
  • 2 cups white mushrooms
  • About 20 sprigs of fresh thyme
  • 2 heads garlic
  • 2 Tablespoons balsamic vinegar
  • 1 Tablespoon olive oil
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 2 cups vegetable broth
  1. Preheat oven to 400º.
  2. Place the cauliflower in the center of a roasting pan. Surround the cauliflower with onion slices, carrots, mushrooms, and thyme.
  3. Using a small paring knife, cut a couple slits deep into the califlower.
  4. Slice the tops of the garlic off, about ¼ inch. Pull some of the outer layers away until only one layer remains. Place in the roasting pan on either side of the cauliflower.
  5. Drizzle the balsamic vinegar and olive oil over the cauliflower and veggies. Sprinkle salt and pepper.
  6. Pour veggie broth into the roasting pan.
  7. Fill an 8x8 pan halfway with water and place on the bottom rack of the oven.
  8. Cover the cauliflower with tinfoil and cook on the middle oven rack for one hour, basting occasionally with the veggie broth.
  9. Remove the tinfoil cover and bake for another 10 minutes. Turn the oven to broil until the cauliflower is golden brown, watching carefully so it does not burn.