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Whole Roasted Cauliflower on parcment paper

Whole Roasted Cauliflower

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Course: Side Dish
Cuisine: Israeli, Mediterranean
Keyword: Healthy side dish


  • 1 head cauliflower with leaves
  • 3 tablespoons 45 ml olive oil
  • 1 teaspoon garlic powder
  • 1 tablespoon salt + more to taste
  • black pepper to taste


  • Preheat oven to 450°F-500°F/ 230°C -260°C.
  • Slightly cut the base of the cauliflower but make sure to keep the leaves.
  • Bring 2 gallons of water and one tablespoon of salt to a boil in a large pot over high (ensure the pot is large enough to fit the whole cauliflower).
  • Boil the cauliflower for 10-15 minutes until tender.
  • Take the cauliflower out of the water and let it cool down to room temperature.
  • Rub 1-2 tablespoons olive oil between hands, then rub over cauliflower to apply a thin, even layer.
  • Season with garlic powder, salt, and pepper to taste.
  • Bake in preheated oven until dark brown, about 20- 25 minute
  • Remove from oven, and carefully rub with one tablespoon of olive oil.
  • Season more if needed, serve hot (with or without Pita).