Whole Roasted Cauliflower

Name: Whole Roasted Cauliflower
Cuisine: Italian
Ingredients: 6 plum tomatoes, quartered Extra virgin olive oil Sea salt; Spring or filtered water; Spring or filtered water; 2 cups cooked cannellini beans; 1 small bunch lacinato kale, cut into bite-sized pieces; Extra virgin olive oil; 2 yellow or red onions, peeled, quartered; 1 whole cauliflower, leaves intact (if available), bottom trimmed, scored in a cross shape; 1 whole head fresh garlic, top trimmed; 2 yellow or red onions, peeled, quartered; 6 plum tomatoes, quartered Extra virgin olive oil Sea salt; 3 carrots, chunk cut

Preparation info

4–6
Servings

Difficulty
Easy

Appears in

Vegedibles

By Christina Pirello

Published 2023

About

This dish can stand on its own, baby. I love to serve it on a platter surrounded by all the goodness from the pan and let everyone dig in. As a cruciferous veggie, this white beauty protects us from cancer, provides fiber and vitamin C, choline, vitamin K, sulforaphane and a host of antioxidants: cauliflower has it all.

Ingredients

Extra virgin olive oil
1 whole cauliflower, leaves intact (if available), bottom trimmed, scored in a cross shape
2 yellow or red onions

Europe
Italy
Side dish
Gluten-free
Vegan

Method

Preheat oven to 375°F.

Place a generous amount of olive oil in the bottom of a deep Dutch oven that can go in the oven. Place the whole cauliflower (with the leaves wrapped around it, if you have them) in the middle. Take the red onions and peel the layers back like petals and