Roasted Whole Cauliflower
(makes 12 servings)
|1||head cauliflower, about 4 pounds (1.9 kg) or 2 2-pound (960 g) heads|
|3||tablespoons (37.5 g) reduced-fat margarine, at room temperature|
|1||tablespoon (15 ml) fresh lemon juice|
|1||tablespoon (4 g) chopped fresh dill or 1 teaspoon (5 ml) dried dill weed|
|1||tablespoon (4 g) chopped fresh parsley|
|1||teaspoon (5 ml) grated lemon zest|
|1||large clove garlic, minced|
|1/2||teaspoon (2.5 ml) ground cumin|
|pinch cayenne pepper|
- Preheat oven to 350°F (180°C), Gas Mark 4.
- Trim and discard all leaves off the cauliflower. Cut stem flush with the bottom of the head to allow it to sit steadily.
- In a small bowl, cream together remaining ingredients. Spread mixture evenly over the top and sides of the cauliflower. Place in a large oven-roof casserole and cover tightly with aluminum foil.
- Roast until cauliflower is fork-tender, about 1 1/4 hours. Carefully transfer whole cauliflower to a large heated serving platter. Spoon any pan juices over the top and serve at once.
|Per serving:||31 calories (48% calories from fat), 1 g protein, 2 g total fat (0.4 g saturated fat), 3 g carbohydrate, 2 g dietary fiber, 0 cholesterol, 51 mg sodium|
|Diabetic exchanges:||1 vegetable|