Whole Roasted Cauliflower with Pecan & Sage Crumble

Posted on by llbalanced
Whole Roasted Cauliflower with Pecan & Sage Crumble
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    [post_date] => 2017-11-30 08:27:44
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    [post_title] => Whole Roasted Cauliflower with Pecan & Sage Crumble
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11.30

A new motto to live my life by: What Would Cauliflower Do?

WWCD.

Cauliflower always seems to have the answers. Need a fruit-free smoothie? Throw frozen cauliflower in it. Need a grain free pizza crust? Shred some cauliflower. A vegan cheese sauce? Puree that cauliflower with some nutritional yeast and voila!

While cauliflower does an incomparable job as a stealth-food chameleon,  it also deserves to be celebrated exactly as-is. Whole, unabashed in its full glory. Cauliflower does so much for us, I decided that the least I can do it share a recipe that truly honors IT.

So here you go! An entire head of cauliflower, salted, fatted and roasted to perfection.

Not only does this dish make for a beautiful holiday (or any day) table centerpiece, it is absolutely delectable and packed with nutrition. Part of the cruciferous family, cauliflower contains powerful antioxidants, phytochemicals that may help reduce cancer risk. It is an amazing source of Vitamin C,which, along with other nutrients, makes cauliflower an anti-inflammation ally. Low in calories and high in fiber, cauliflower can also help with weight loss and improve digestion.

Basically, it's a flipping superstar. To garnish my Whole Roasted Cauliflower, I created a seasonal topping, with toasty pecans and earthy sage, a little texture to compliment the cauliflower creaminess. The two are a perfect pairing, and I highly recommend grabbing a bit of crumble with each bite.

If you are a cauliflower fan as I am, I know you will love this recipe! Please tag me if you make it, so I can see your creations @lauraleabalanced #llbalanced!

 

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TOTAL TIME :1 hour, 15 minutes15minutes5minutes
4-6servings
INGREDIENTS
  • 1 large head cauliflower
  • 1 tablespoon avocado oil, plus more for greasing skilelt
  • 3/4 teaspoon sea salt
  • 1/2 cup raw pecans
  • 2 tablespoons butter
  • 1/4 cup fresh sage leaves, minced
  • 2 cloves garlic, minced
DIRECTIONS
  1. Preheat oven to 375 degrees F. Trim the base and leaves off of your cauliflower. Using a sharp knife, core out a few inches of the cauliflower stem, making sure to keep the head intact.
  2. Place cauliflower in a cast-iron or oven proof skillet. If using an oven-proof skillet, grease the bottom with a teaspoon or two avocado oil. Rub cauliflower evenly with avocado and sea salt.
  3. Wrap entire skillet with aluminum foil. I like to take a long piece of aluminum foil and place them skillet on top in the middle, then wrap. Roast for 45 minutes, then remove foil. Roast another 30 minutes, until knife-tender but not mushy. You can broil it for a few minutes as well, if you want a darker golden color on top.
  4. WHILE CAULIFLOWER IS ROASTING: Add pecans to a baking dish and place on another rack in the oven. Roast for 8 minutes, or until fragrant and slightly darkened in color. Set aside to cool 5 minutes, then chop.
  5. Heat a small saute pan to low heat and add butter, garlic and sage. Cook, stirring, until garlic is softened and fragrant, 1-2 minutes. Add chopped pecans and toss to coat in butter mixture. Set aside. When cauliflower comes out of the oven, sprinkle with pecan crumble and enjoy immediately! Feel free to add salt to taste.
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