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Roasted CauliflOWER

By ChefJeff

Cauliflower with a garlicky flavor, soft and crunchy. Enjoy the senses-filled flavors.

Take 1 head of Cauliflower and remove all of the greens at the bottom.

Cut the stem down as much as you can, but leave at least a little bit.

Then using a serrated knife cut into 5 pieces (about 2 inches each or evenly divided depending on the size).

Start to cut at one end keeping in mind that the 3 slices in the middle ("steak" slices) should be the thickest, while the 2 ends will be bunch of florets (more like a dome).

Try and keep all of the pieces together and carefully place them on a parchment lined baking sheet.

In a bowl, combine

2 cloves of garlic (chopped)

½ Cup Olive Oil (add more if needed)

2 Tbls Dried Parsley

Mix well.

Brush the mixture on to the Cauliflower. Coat well. For the steak pieces, coat both sides.

Bake at 350 degrees for 30 minutes.

While that is baking

Combine in a small bowl, 2 Tsp of Low Fat Mayonnaise and 1/2 Tsp of Dijon Mustard.

After the 30 minutes, remove from oven and coat the Cauliflower with the Mayo/Mustard mix. Not heavily – just brush on lightly.

Sprinkle with a mix of Parmesan Cheese and Panko Breadcrumbs. The Mayo/Mustard mix will help it stick.

Put back in the oven for another 5 minutes.


PS – it’s a small amount of mayo but it is needed!

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