Slow Roasted Herbed Whole Cauliflower
![Slow-Roasted-Herbed-Whole-Cauliflower_6000_4000](/-/media/project/dole/recipe-images/slow-roasted-herbed-whole-cauliflower_6000_4000.jpg?h=960&w=1440&rev=cddb84930ead4bf38ad6304c199bba36&hash=B92F38DD47ADF7AC122DE96A1B3E97A9)
Ingredients
- 2 medium heads DOLE® Cauliflower, trimmed
- 1 DOLE® Lemon, juiced (about ¼ cup)
- 1 small DOLE® White Onion, coarsely chopped
- ½ cup olive oil
- 1½ tablespoons salt-free poultry seasoning
- 1 tablespoon chopped fresh rosemary
- 1 tablespoon chopped fresh sage
- 1 tablespoon chopped fresh thyme
- 1 teaspoon kosher salt
- ½ teaspoon fresh ground black pepper plus additional for serving
- ½ cup shredded Parmesan cheese
- ¼ cup chopped fresh curly parsley
- ½ cup pomegranate arils
Directions
- Preheat oven to 425°F. Line a rimmed baking pan with parchment paper. Place cauliflower heads, stem side down, on prepared pan.
- Purée lemon juice, onion and oil in a blender 1 minute or until smooth; transfer to small bowl. Stir seasoning, rosemary, sage, thyme, salt and pepper into onion mixture. Makes about 1 cup.
- Brush onion mixture over cauliflower heads; loosely cover with foil. Roast cauliflower 45 minutes or just until tender. Remove foil; bake 25 minutes or until golden brown and knife is easily inserted.
- Cut each cauliflower head into thirds, serve sprinkled with cheese, parsley, pomegranate arils and pepper.