Anyone who has been near social media in the last few months, knows Cauliflower is perhaps one of the trendiest foods right now. The excitement over cauliflower began when people realized how many ways it could be broken down, pureed, and rolled out to replace gluten in some of our favorite foods - pizza dough, mashed potatoes, and most recently gnocchi. Needless to say, I have dabbled in my own Cauliflower concoctions and am here to bring you the classics and a few new twists over this next week. To kick off Cauliflower Week here, I figured we should start with a good foundation and a classic recipe- Roasted Head of Cauliflower. It is cheap, simple, and easy to make your own!

Serves: 4 Cook Time: 1 hour

Ingredients:

·       3 cups of your favorite broth (I like sodium free bone broth, but vegetable broth is delicious and vegan!)

·        1 head of cauliflower (leaves and stem trimmed)

·       2 tablespoons olive oil

·        Black Pepper

Optional:

·        4 cloves of garlic

·        1 small shallot

·        Parmesan Cheese

·        Your favorite fruit (Pomegranate Seeds and Orange juice/zest are my favorites)

Recipe

1. Preheat oven to 400 degrees Fahrenheit

2. Using a pot large enough for the head of cauliflower, bring broth to a boil

3. Once boiling, place head of cauliflower down into the pot and cover

4. Cook for about 10-15 minutes, until soft (A fork or knife should easily slide into the stem)

5. On a baking sheet, place the cauliflower head up and top with olive oil and lightly with black pepper
   If you would like to use garlic and shallots, I chop them up and put them in between the florets, on top and underneath the head of cauliflower

6. Cook for 35 minutes (or until the top is golden brown)

7. When golden, turn the oven to broil on high, and crisp the top of the florets to your liking.

   If you would like sprinkle Parmesan cheese on top prior to broiling (you can also add it in between the florets as well)

8. Garnish with your favorite fruit or serve as is- and Enjoy!

Tips:

• Another great use for the roasted head is as meal prep for the week! You can roast the whole head at once, and then break up the florets to add to your salad, lunches, or dinners for the rest of the week!

• If you want to reheat, I recommend using the oven to maintain that crispy texture