Ranch Whole Roasted Cauliflower Recipes

CRISPY RANCH-ROASTED CAULIFLOWER

Steps:

• Fill a sheet pan with cauliflower florets. Drizzle with a few tablespoons of olive oil and season with a generous shake of Hidden Valley® Original Ranch® Seasoning Shaker. Toss well to coat.
• Roast in a 425-degree oven for about 10 minutes. Sprinkle panko crumbs over the cauliflower and toss lightly. Place back in the oven and continue to cook for about 10-15 minutes more, until the cauliflower is softened and the breadcrumbs are toasted. Finish with a squeeze of lemon juice and serve hot.

CRACK CAULIFLOWER {THE BEST RANCH ROASTED CAULIFLOWER}

Steps:

• Whisk together oil, ranch seasoning, lemon juice, salt, pepper, and red pepper flakes.
• Add cauliflower florets. Toss well in mixture.
• Spread onto a baking sheet.
• Bake in 375°F oven for 30 minutes.
• Toss almonds in bowl with any remaining oil, only adding a splash if needed.
• Spread onto sheet pan and bake for 1-3 minutes or until lightly golden brown.
• Serve roasted cauliflower with freshly chopped parsley, parmesan cheese, and almonds.

WHOLE ROASTED CAULIFLOWER WITH HERB-MUSTARD GLAZE

Steps:

• Make the roasted garlic: Preheat the oven to 400˚ F. Cut the top 1 inch off the garlic heads and place on a large sheet of foil, cut-sides up. Drizzle with the olive oil and season lightly with salt and pepper. Wrap the foil around the garlic heads and bake until the garlic is browned and soft, about 1 hour. Remove from the oven and unwrap. When cool enough to handle, squeeze the garlic cloves out of their skins. You should have about 1 cup roasted garlic.
• Bring a large pot of salted water to a boil. Meanwhile, make the glaze: Combine the roasted garlic, olive oil, Dijon mustard, shallot, vegan mayonnaise, 1 teaspoon salt, 2 teaspoons pepper, the sage and rosemary in a blender and puree until smooth. Transfer the glaze to a bowl and stir in the grainy mustard.
• Working in batches if needed, add the cauliflower to the boiling water and cook until slightly puffed and yellowed, 8 to 10 minutes. Drain and let cool.
• Preheat the oven to 400˚ F (use the convection setting, if available). Transfer the cauliflower to a rimmed baking sheet. Brush with the sunflower oil and sprinkle with 2 teaspoons each salt and pepper. Bake 10 minutes.
• Remove the cauliflower from the oven and pour the mustard glaze evenly over each head. Return to the oven and bake until the glaze turns golden brown, 8 to 12 minutes.

RANCH WHOLE ROASTED CAULIFLOWER

Steps:

• Preheat oven to 400 degrees.
• Remove all the leaves from under the cauliflower. Place it in an oven safe dish.
• Mix the olive oil, the ranch and salt/pepper in a bowl until smooth. With a spoon or a brush evenly coat the whole cauliflower. Turn it upside down and drizzle a bit of the mixture underneath as well. You may also discover that using your hands makes this process go faster.
• Cover with foil, make sure no steam escapes. Cook in the oven for about 50 minutes, or until a skewer goes thru the cauliflower easily. It will vary on the size you have, of course.
• Remove the foil, and broil for about 2 or 3 minutes. Or until it starts to brown on the top. Keep an eye on it, as it burns easily.
• Allow to rest for 5 minutes before slicing. Season with extra salt if needed.

BACON-RANCH ROASTED CAULIFLOWER

Steps:

• Heat oven to 450ºF.
• Toss cauliflower with dressing; spread onto foil-covered rimmed baking sheet.
• Bake 20 min. or until tender.
• Place cauliflower in medium bowl. Add bacon and onions; mix lightly.