Easy cooking with cauliflower! But first, a little tidbit from FoodWISE, “Cooking is one of the most radical things we can do—especially given the huge time-saving appeal of prepared foods. Many convenient foods masquerade as Whole—like breads and wraps that have never undergone a real yeast fermentation, crunchy vegetable chips, and sweet carb- and protein-loaded bars of all sorts. More of these become available every day. Cauliflower is FoodWISE—whole, sustainable, delicious.

So, I’m talking simple, easy. And this cauliflower recipe is both.

Whole Roasted Cauliflower

Serves 6–8

Thanks to Teresa Rieland of www.sweetveg.org for creating this recipe for FoodWISE, based on my first-person account of those long lunches in Switzerland.

Equipment: Vegetable steamer basket in a medium- or large-sized cooking pot with a lid, baking sheet or large-sized cast-iron skillet, small cup, parchment paper

Prep time: 25–30 minutes


1 head cauliflower, whole and washed

3/4 cup unsweetened almond milk

1/2 tsp salt

PREPARATION: Remove any leaves and cut the stem flush with the bottom of the cauliflower

Cauliflower preparation

so it will lie flat on the baking sheet.

Using the steamer basket in approximately ½ cup of water, steam the cauliflower until just barely tender, taking care not to overcook it—about 10–12 minutes (turning over, midway through) depending on the size of the cauliflower. Cover the pot while steaming. Test for doneness by piercing the cauliflower with a knife—there should be slight resistance.

Place a rack in the top third of the oven and turn the oven on to broil.

Stir together the almond milk and salt in a small cup.

Place cauliflower stem side down on a parchment-lined baking sheet or in a cast-iron skillet. If your cauliflower won’t stand up, it can be rested on its side. Using a spoon, coat the cauliflower with about ¼ cup of milk mixture.

Place in oven to broil.

Broil for a few minutes, then remove partially or fully from the oven to pour ¼ cup more of the milk over the cauliflower, making sure the cauliflower is coated. Return to the oven and let broil a few minutes more, watching carefully to ensure that it does not burn.

Add the remaining almond milk (it’s fine to add some spices to the milk before pouring, like curry). Continue to broil until the top of the cauliflower is golden brown.

Remove from oven and serve as one beautiful, giant head.

And, if you want more, this time on broccoli, visit my wwu website or


Beautiful cauliflower

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