Lemon garlic whole roasted cauliflower

Ingredients

Serves: 6

• 3 Tbsp (45 mL) oil, divided
• ¼ tsp (1 mL) each salt and pepper
• 1 medium cauliflower, whole, leaves and stem trimmed
• 1 tsp (5 mL) lemon zest
• 1 Tbsp (15 mL) lemon juice
• 1 clove garlic, minced or finely grated
• 2 Tbsp (30 mL) fresh parsley or basil or mix of the two

Instructions

1. Preheat oven to 425°F (220°C).
2. Mix together 2 Tbsp (30 mL) oil, salt and pepper.
3. Place cauliflower, stem side down, in a roasting pan. Rub oil mixture all over to evenly coat. Place in middle of the oven and roast for one hour.
4. Meanwhile, whisk together remaining 1 Tbsp (15 mL) oil, lemon zest, juice and garlic. During the last few minutes of roasting, drizzle vinaigrette over cauliflower and return to oven for remaining time.
5. Remove from pan. Sprinkle with parsley before cutting in half and then each half into thirds for serving.

• Speed it up: Short on time? Simply cut the cauliflower into florets; toss with oil, salt and pepper and roast on a baking sheet for about 20 minutes, adding the vinaigrette for the last 3 minutes.
• Nutrition know-how: Cauliflower is a low-carbohydrate, non-starchy vegetable. It is low in calories but high in nutrients and fibre.