Learn how to make whole roasted cauliflower: an easy, healthy, and visually stunning dish. A low-carb recipe rich in fiber.
Equipment
- Convection oven
Ingredients
- 1 medium cauliflower head
- 3 tbsp homemade barbacue sauce
Instructions
Clean the cauliflower by removing the outer leaves and washing it under cold running water.
Place the cauliflower on a baking sheet. I usually line the base with parchment paper to prevent sticking.
Roast for 1 hour to 1 hour and 15 minutes at 340°F (170°C). As you know, the exact timing depends on your oven. I used the "fan" (convection) setting. The cauliflower should turn golden brown but must not burn; this is why it is vital to keep the temperature low throughout the process.
While the cauliflower is roasting, prepare your homemade BBQ sauce. For this version, I made it without garlic to keep it lighter for digestion throughout the day. If you enjoy garlic, feel free to follow the original recipe.
Once the baking time is up, remove the cauliflower from the oven and let it cool slightly until it reaches a warm temperature.
Coat the entire surface of the cauliflower with the homemade BBQ sauce using a pastry brush.
Once brushed, return the cauliflower to the oven for just 5 minutes. This helps the sauce set on the surface and ensures it is perfectly hot for serving.
Present the cauliflower whole and slice it at the table.
