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 |
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