If you follow various food blogs and magazines on Facebook, I'm sure you've come across pictures of whole 'brain' dishes .. a whole head of cauliflower that's been roasted until tender on the inside and crispy on the top. It makes for a great presentation at a dinner table and tastes great as it is amenable to absorbing flavors from your favorite spices. After years of vacillating, I finally gave it a try today and it turned out lovely.
Prep Time: 5 min, plus 40-45 min for baking
Ingredients (Serves 4):
- One whole head of Cauliflower (any color).
- 6 tbsp BBQ Sauce (I used Stubb's)
- 2 tbsp Hot Sauce (I used Cholula)
- Salt and Pepper, to taste
Directions:
Preheat oven to 400°F. Trim all the leaves from the bottom of a full head of Cauliflower and trim the stem so that the head sits flat.
Lightly grease the bottom of a cast iron pan with oil (wipe off any excess). Place the cauliflower in the middle and using a kitchen brush (or your hands) cover the surface of the cauliflower with the sauce.
If you have time, you can also marinade the cauliflower by transferring the head into a gallon ziploc bag, covering with marinade and refrigerating for about half an hour. Instead, I was lazy and just used the brush technique. Sprinkle a little bit of salt and freshly cracked black pepper on top. Place pan in the oven and set the timer to 40 min. At 15 min intervals, remove the pan from the oven and reapply a fresh coat of BBQ/Hot sauce on top. Return to the oven immediately. After all the marinade has been applied, and dried on the surface (~40 min), turn off the oven and turn on the broiler on HI for 2-4 minutes until the top of the cauliflower is crispy and brown.
Serve over a bed of rice, or greens and slice at the dinner table for maximum presentation! This went over really well in our household!! We served it with Steamed Brown rice, more hot sauce and guacamole to cut some of the heat ... everyone loved it!!
Nutrition Facts (Per Serving): Calories 75 (Fat Calories 0)
Total Fat 0 g; Carbohydrates 15.0 g; Fiber 4.5 g; Sugars 7.5 g; Protein 4.5 gIf you liked this recipe, be sure to check out my Recipe Index for more Whole-Food, Plant-Based, No-Added-Oil recipes. You can also like Rugrat Chow! on Facebook. Thanks!
I love caulif.and will try this. Would't the guac add some fat to the nutrition counts though?
ReplyDeleteThe guacamole does definitely add to the nutrition counts for our entire dinner, but the nutrition values presented above are for the cauliflower alone. I'm didn't add the rice either :) you can serve it however you like.
DeleteI love caulif.and will try this. Would't the guac add some fat to the nutrition counts though?
ReplyDelete