Roasted Whole Cauliflower
| 1 head 3 T 1 T 1 T 1 T 1 t 1 large clove 1/2 t 1 pinch |
cauliflower (4 lbs.) low-fat margarine (room temp.) fresh lemon juice chopped fresh dill (or 1 t dried) chopped fresh parsley grated lemon zest garlic, minced ground cumin cayenne pepper |
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| Preheat oven to 350°F. Trim and discard all leaves off the cauliflower. Cut stem flush with the bottom of the head to allow it to sit steadily. In a small bowl, cream together remaining ingredients. Spread mixture evenly over the top and sides of the cauliflower. Place in a large casserole and cover tightly with aluminum foil.Roast about 1 1/4 hrs, or until fork-tender. Spoon any pan juices over the top and serve at once. Makes 12 servings. | ||