Our friends at Kowalski's are sharing a delicious vegan friendly recipe.
For more eats visit www.kowalskis.com
1 head cauliflower
¼ cup Kowalski's Extra Virgin Olive Oil
¼ cup Kowalski's Fresh Squeezed Lemon Juice
2 tsp. granulated garlic
1 ¼ tsp. kosher salt
1 tsp. smoked paprika
½ tsp. freshly ground Kowalski's Black Peppercorns
½ tsp. turmeric
1 lemon, sliced ¼" thick
Remove leaves and stem from cauliflower, leaving enough stem to keep the head from falling apart while allowing it to sit flat; set aside. In a small bowl, whisk together oil, juice and spices (through turmeric). Using a basting brush, evenly coat the bottom (stem side) of the cauliflower with oil mixture. Place cauliflower, stem side down, on a parchment-lined baking sheet; coat cauliflower evenly with remaining oil. Place lemon slices on the baking sheet with cauliflower; toss gently with oil that has dripped onto the pan. Bake in a preheated 425° oven for 25 min. Rotate pan 180°; bake until cauliflower is very dark golden-brown and fork-tender (about 25 min. more). Garnish with Rosemary Gremolata and serve with Pistachio Mousse, if desired.
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