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Roasted Cauliflower


I am not a big fan of cooked Cauliflower but I found this recipe and changed it up and made it my own. I now love cooked cauliflower. Give it a try and let me know what you think. Don't forget to share it on your wall as a reminder to make it for dinner.


Ingredients:
head of cauliflower
Salt-free Mural of Flavor ( by Penzeys spices ) or use your favorite seasonings
4 cups (1l) vegetable or chicken stock, more or less, depending on the size of the cauliflower
2 - 3 Tablespoons coconut oil
Fresh cracked pepper
Directions
1. Preheat your oven to 400ºF (200°C). Trim the bottom of the cauliflower and remove all the leaves and the stem, but without breaking apart. Give it a quick rinse and pat dry.
2. Place the cauliflower in a pot and cover with stock, add fresh seasonings. Bring to a boil and simmer for 12 minutes.
3. Drain and transfer the cauliflower head in a cast iron skillet or any oven proof pan. Ladle a little of the cooking stock over the cauliflower then drizzle with melted coconut oil on top. Sprinkle with seasoning and pepper.
4. Roast in the oven for 10-15 minutes, depending on the size of your cauliflower, until golden. Baste with cooking juice from time to time. Check with a knife, if it slides in easily, then it’s cooked. You can broil for an extra 2 minutes if you want to give it a bit more color, but keep an eye on it so it doesn’t burn.
5. Remove from the oven and Slice, serve with an extra drizzle of the cooking juices.

Enjoy

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