OMG i loved this after i made a few changes.. instead of 1/4 cup butter i used 2 tbsp olive oil.. 1 tsp dried dill for fresh.. and 1 tsp garlic powder for fresh.. i cut the cauliflower into florets and added all the ingredients in a large zip lock bag to combine.. then baked the cauliflower in a greased 2 quart glass dish at 450 for approximately 25 minutes.. turning half way through.. did not cover with foil.. this was beyond awesome.. ty for a starting point
This cauliflower recipe is remarkable. I follow it pretty much as it reads and have now made it twice and after the first time shared with my mom who entertains all the time and she loved it as well. I'm in Wisconsin so fresh dill is nonexistence for at least half of the year but a tsp. of dill weed works very nicely. My husband and I both agree that after this last one, we need to get two heads of cauliflower, we obviously do not play well when it comes to this dish and need one to call our own.
I've been wanting to roast cauliflower for some time now and am very happy to have found this recipe. I loved that I could roast the whole head intact instead of having to cut it into florets. I did use low-fat butter (Land O' Lakes spreadable) and used 1 t. dried dill instead of 1 T. fresh dill. The seasoning combination was great.
I followed the recipe exactly and we've been eating this regularly. I wouldn't change a thing about it. Loved cauliflower before. Love it even more now! The whole family looks forward to eating it. Making it again tonight!
Made it tonight, and it's a great suggestion that's really easy to vary.
I like the basic premise of this recipe, but I like the cauliflower cut up and then placed in a plastic bag with marinade ingredients and shaken. The inside of the cauliflower tasted steamed when I cooked it whole.
I like this dish. I've never used cumin, lemon zest, and dill together. I liked the depth of flavor it gave to this vegetable.
I used coconut butter instead because I didn't want the whole house to be smoky from cooking it in the oven. I also mixed all the ingredients with plain yogurt to allow it to seal in the juices. I think it would be even better if you use mayo. But if you use just the seasoning I think it would be too dry. I just posted pics of my roasted cauliflower. This turned out perfectly. If you serve it while hot it is moist and wonderful. Not sure about leftovers, we didn't have any. So I guess that's a good sign.
My cauliflower was huge, so this recipe didn't work for me at all. The flavor of the butter spread was great, but I cooked for 1.5 hours and it was still practically raw when it was time to eat it. Then, I took the foil off and cooked it for another half hour at 375 degrees and it finally was good, but not great. I guess this recipe calls for a very small head, but in that case, it's not worth all the fuss; I'd rather just steam it and pour this butter/spice mixture over the pieces.
