Cookin' Outdoors with Johnny Nix                                
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Roasted Cauliflower

 

1/4 cup butter, softened

1 tablespoon chopped fresh dill

1 clove garlic, minced

1 teaspoon grated lemon zest

¼ teaspoon salt

¼ teaspoon ground black pepper

1 large head cauliflower, leaves trimmed

 

 

 

Preheat oven to 350 degrees F (house oven). 

Mix butter, dill, garlic, lemon zest, cumin, salt, and ground black pepper in a bowl.

Cut cauliflower stem flush with the rest of the head so it can stay upright in a casserole dish. Spread butter mixture evenly over the top and sides of cauliflower, place in Dutch oven, replace lid or in a casserole dish, and cover with foil.

Roast in the preheated oven until tender and cooked through, about 1 1/4 hours.  If cooking outside, place top coals on for about 30 minutes to brown. Transfer to a platter and spoon any liquid in the casserole dish over the cauliflower.