Ranch Whole Roasted Cauliflower Food

RANCH ROASTED CAULIFLOWER

Steps:

• Preheat the oven to 400 F and line a baking sheet with parchment paper.
• Prepare the ranch blend with parsley, garlic, onion powder, dill, chives, salt and pepper. Set aside
• Add the cauliflower to the baking sheet and top with the avocado oil and ranch blend. Toss to combine.
• Transfer to the oven and bake for 35-40 minutes (or until crisped to your liking), rotating halfway through.
• Serve topped with fresh parsley.

CRACK CAULIFLOWER {THE BEST RANCH ROASTED CAULIFLOWER}

Steps:

• Whisk together oil, ranch seasoning, lemon juice, salt, pepper, and red pepper flakes.
• Add cauliflower florets. Toss well in mixture.
• Spread onto a baking sheet.
• Bake in 375°F oven for 30 minutes.
• Toss almonds in bowl with any remaining oil, only adding a splash if needed.
• Spread onto sheet pan and bake for 1-3 minutes or until lightly golden brown.
• Serve roasted cauliflower with freshly chopped parsley, parmesan cheese, and almonds.

GARLIC WHOLE ROASTED CAULIFLOWER

Steps:

• Preheat the oven to 450 degrees F. Trim the cauliflower: Cut the stem flush with the bottom. Cut a few slits into the core extending into the thick branches of the cauliflower (keep the florets intact). Put 3 thyme sprigs, the smashed garlic, bay leaves, coriander seeds and peppercorns on a square of cheesecloth and tie into a bundle. Combine 12 cups water, the celery, shallot, lemon zest, wine, sugar, 1/3 cup salt and the cheesecloth bundle in a pot large enough to submerge the cauliflower. Bring to a boil, whisking to dissolve the salt and sugar. Carefully add the cauliflower core-side down and cook until there is a slight resistance when pierced with a knife, about 15 minutes. (It's OK if the top of the cauliflower pops up during cooking.) Remove the cauliflower to a baking sheet.
• Meanwhile, make the garlic oil: Combine the remaining 3 thyme sprigs, the sliced garlic, olive oil, 1/2 teaspoon salt and a few grinds of pepper in a small saucepan. Cook over medium heat until the garlic starts browning, 3 to 5 minutes. Discard the thyme. Brush the cauliflower with half of the oil, leaving the sliced garlic behind.
• Roast the cauliflower until browned and tender, 30 to 40 minutes, brushing halfway through with the remaining garlic oil; reserve 1 teaspoon garlic oil and the sliced garlic.
• Transfer the cauliflower to a cutting board or platter using a spatula. Add the parsley to the reserved garlic oil and spoon over the cauliflower. Cut into wedges.

RANCH WHOLE ROASTED CAULIFLOWER

Steps:

• Preheat oven to 400 degrees.
• Remove all the leaves from under the cauliflower. Place it in an oven safe dish.
• Mix the olive oil, the ranch and salt/pepper in a bowl until smooth. With a spoon or a brush evenly coat the whole cauliflower. Turn it upside down and drizzle a bit of the mixture underneath as well. You may also discover that using your hands makes this process go faster.
• Cover with foil, make sure no steam escapes. Cook in the oven for about 50 minutes, or until a skewer goes thru the cauliflower easily. It will vary on the size you have, of course.
• Remove the foil, and broil for about 2 or 3 minutes. Or until it starts to brown on the top. Keep an eye on it, as it burns easily.
• Allow to rest for 5 minutes before slicing. Season with extra salt if needed.

BBQ'D CAULIFLOWER

Steps:

• For the BBQ rub: Whisk together turbinado sugar, salt, granulated sugar, chili powder, smoked paprika, granulated garlic, onion powder, cayenne, cumin and pepper in a medium bowl. Set aside.
• For the cauliflower: Heat a grill for cooking over high heat and line a baking sheet with a large doubled piece of heavy-duty foil.
• Place cauliflower on prepared baking sheet. Coat entire head of cauliflower in butter using a pastry brush, then sprinkle 1/4 cup of the BBQ rub on the entire surface, including the bottom. Roll the edges of the foil up to create a rim around the cauliflower, then tent with more foil. Place baking sheet on grill and cook, covered, for 15 minutes. Carefully remove the foil lid and cook, covered, until just tender, another 25 minutes. Brush on BBQ sauce and continue to cook, covered, until nicely glazed, about 5 minutes. Cut up and serve with homemade ranch dressing, for dipping.
• Mix the mayonnaise, buttermilk, garlic, dill, honey and mustard in a bowl. Season to taste with salt and pepper. Store in an airtight container for up to one week.

MUSTARD-PARMESAN WHOLE ROASTED CAULIFLOWER

Steps:

• Position an oven rack in the bottom of the oven and preheat to 450 degrees F. Line a baking sheet with foil.
• Remove the leaves from the cauliflower, then trim the stem flush with the bottom of the head so the cauliflower sits flat on the prepared baking sheet. Rub the outside of each head with the cut garlic.
• Whisk together the oil, 3 tablespoons mustard, 1/2 teaspoon salt and a few grinds of black pepper in a small bowl.
• Put the cauliflower on the prepared baking sheet and brush the entire outside and inside with the mustard-oil mixture. Roast the cauliflower until nicely charred and tender (a long skewer inserted in the center of the cauliflower should pass through easily), 50 minutes to 1 hour. Let rest for a few minutes.
• Meanwhile, combine the parsley and Parmesan in a small bowl. Brush the outside of the roasted cauliflower heads all over with the remaining 1 tablespoon mustard and generously sprinkle with the Parmesan mixture.
• Cut the cauliflower into thick wedges and serve on plates with a sprinkle of salt, lemon wedges and any extra Parmesan mixture.