Whole Roasted Cauliflower | Kowalski's Markets

Name: Whole Roasted Cauliflower | Kowalski's Markets
Ingredients: Ingredients 1 headcauliflower ¼ cupKowalski's Extra Virgin Olive Oil ¼ cupKowalski's Freshly Squeezed Lemon Juice (from the Produce Department) 2 tsp.granulated garlic 1 ¼ tsp.kosher salt 1 tsp.smoked paprika ½ tsp.freshly ground Kowalski's Black Peppercorns ½ tsp.turmeric 1lemon, sliced ¼" thick - Rosemary Gremolata and Pistachio Mousse, for serving (optional); Ingredients 1 headcauliflower ¼ cupKowalski's Extra Virgin Olive Oil ¼ cupKowalski's Freshly Squeezed Lemon Juice (from the Produce Department) 2 tsp.granulated garlic 1 ¼ tsp.kosher salt 1 tsp.smoked paprika ½ tsp.freshly ground Kowalski's Black Peppercorns ½ tsp.turmeric 1lemon, sliced ¼" thick - Rosemary Gremolata and Pistachio Mousse, for serving (optional)

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Whole Roasted Cauliflower | Kowalski's Markets

Ingredients

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Ingredients 1 headcauliflower ¼ cupKowalski's Extra Virgin Olive Oil ¼ cupKowalski's Freshly Squeezed Lemon Juice (from the Produce Department) 2 tsp.granulated garlic 1 ¼ tsp.kosher salt 1 tsp.smoked paprika ½ tsp.freshly ground Kowalski's Black Peppercorns ½ tsp.turmeric 1lemon, sliced ¼" thick - Rosemary Gremolata and Pistachio Mousse, for serving (optional)Ingredients 1 headcauliflower ¼ cupKowalski's Extra Virgin Olive Oil ¼ cupKowalski's Freshly Squeezed Lemon Juice (from the Produce Department) 2 tsp.granulated garlic 1 ¼ tsp.kosher salt 1 tsp.smoked paprika ½ tsp.freshly ground Kowalski's Black Peppercorns ½ tsp.turmeric 1lemon, sliced ¼" thick - Rosemary Gremolata and Pistachio Mousse, for serving (optional)

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Instructions

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Preheat oven to 425°.Remove leaves and stem from cauliflower, leaving enough stem to keep the head from falling apart while allowing it to sit flat; set aside.In a small mixing bowl, whisk together oil, juice and spices (through turmeric).Using a basting brush, evenly coat the bottom (stem side) of the cauliflower with oil mixture.Place cauliflower stem-side down on a parchment-lined baking sheet; coat cauliflower evenly with remaining oil.Place lemon slices on the baking sheet with cauliflower; toss gently with oil that has dripped onto the pan.Roast in preheated oven for 25 min.Rotate pan 180°; bake until cauliflower is very dark golden-brown and fork-tender (about 25 min. more).Garnish with gremolata and serve with pistachio mousse, if desired.