Bacon Burger Cauliflower Rice Casserole

Serves 4 

Ingredients

• 3 cups cauliflower riced
• 1 lb extra lean ground beef
• 6 slices bacon cooked and crumbled
• 8 ounces tomato sauce or puree
• 2 cups packed baby spinach**
• 1 large sweet onion**
• 1 tbl fat of choice (bacon fat, ghee, butter)**
• 1 medium tomato or 2 roma/plum tomatoes sliced
• ½ tsp garlic powder
• ½ tsp paprika
• ½ tsp sea salt
• ¼ tsp celery seed
• ¼ tsp black pepper
• ½ cup grated cheese *optional omit for paleo

Instructions

1. Peel the onion, cut in half and thin slice the entire onion.
2. Heat 1 tablespoon fat of your choice in saute pan over med-med high heat
3. Cook onions until translucent
4. Reduce heat to low - med low and slow cook onions until caramelized to a deep brown without burning (approximately 20-30 minutes on low)
5. In a food processor or blender, grind cauliflower florets into a rice texture.  You want 3 cups riced.  Set aside.
6. Preheat Oven to 400 F, and lightly grease or oil a 2.5 quart casserole dish.
7. In a large skillet pan over medium high combine and brown:  ground beef, garlic powder, paprika, sea salt, celery seed, and black pepper. Stir and cook until browned (do not drain beef).
8. Add tomato sauce and cauliflower rice to the ground beef skillet. Stir and continue cooking over medium to medium high heat for 3 minutes. 
9. Add caramelized onions and spinach.  Cook for 2-3 minutes until spinach wilts. Remove from heat.
10. Carefully spoon all ingredients from the skillet into the casserole dish. Spread around casserole dish evenly.
11. Sprinkle the top of the casserole with bacon crumbles and optional cheese. Place sliced tomatoes on top, and bake for 20 mins. Remove from oven and serve.

My personal preference for extra lean ground beef is a brand called Maverick (grass fed) which only has 130 calories in 4 ounces and is 95% lean.  The bacon I used was thin sliced (Publix Brand) and only 60 calories per piece.  The cheese I used was shredded off the block extra sharp cheddar (Publix Brand).  By my count the calories for all this was 379 calories per serving.

**Options:  Don't like spinach - omit and serve over shredded lettuce.  Don't want caramelized onions - dice up 1/2 sweet onion and cook with the ground beef.  Use your choice of cheese just like you would on your burger.  The options are endless and you can change up or add more veggies of your personal choice.

Shepherd's Pie with Cauliflower Mashed Topping

Shepherd's Pie with Cauliflower Mashed Topping

Ingredients

• 1 head cauliflower, chopped into florets
• 2 tablespoons fat (avocado oil, ghee, coconut oil, etc)
• 1 small onion, diced
• 2 celery ribs, diced
• 2 carrots, diced
• 2 cloves garlic, minced
• 1 pound ground beef or lamb
• 1/4-1/2 cup beef broth (I prefer Swanson as there is no added sugar)
• 1 tablespoon ketchup (organic, no high fructose sugar) or tomato paste
• 2 tablespoons chopped fresh parsley (or 1 tablespoon dried parsley)
• salt and pepper to taste
• 2 tablespoons fat (ghee, butter, avocado oil, etc)
• ½ cup shredded cheese (omit for Paleo)

Instructions

1. Preheat the oven to 400 degrees. Grease a 2-3 quart casserole dish and set aside (for individual servings use 14 oz bakeware).
2. In a large pot, steam or boil cauliflower until tender.
3. Heat 2 tablespoons of fat in a large skillet or saucepan over medium high heat. Add the onion, celery, carrots and garlic and cook until beginning to soften, around 5 minutes.
4. Add the ground meat to the pan and cook until browned. Drain off the extra fat.  Add beef broth as necessary to keep the mixture wet. Add the ketchup or tomato paste (if using), parsley and season with salt and pepper. Reduce heat and let simmer while you prepare the cauliflower topping.
5. To make the topping, drain the cooked cauliflower. Mash or puree with a stick blender or food processor until smooth. Add 2 tablespoons of fat (I use ghee or butter) and season with salt and pepper.
6. To assemble, spread the meat mixture on the bottom of the dish (separate into 4 ovenproof bakeware if making individual portions). Top with the cauliflower mixture and smooth with a spoon. Cover with shredded cheese, if using.
7. Bake for 30 minutes or until the top is brown and bubbly. Serve warm.

Short on time? Make sure you cut all the veggies the day before then simply start cooking (about 10 minutes plus 30 minutes cooking time of the day you serve it).

Serves: 4

Prep Time: 30 Minutes

Cook Time: 30 Minutes

Total Time: 60 Minutes

Ginger Cod (or any White Fish) with Zucchini Ribbon Salad

Ginger Halibut with Zucchini Ribbon Salad

Ingredients:

• 12 oz of cod/white fish, cut into serving size pieces
• Salt and pepper
• Ginger powder (I used 1 tsp for 2 servings)
• 2 tbsp Avocado oil (or your oil of choice...High Grade EVOO would be 2nd choice)
• 2 zucchini, cut into ribbons (next time I will use zoodles instead for easier eating)
• 1/4 each, yellow and orange bell peppers, cut into thin strips
• 1 tsp fresh ginger, grated
• 1/4 cup rice vinegar
• 1 tbsp Coconut Aminos or Soy Sauce
• Juice 1/2 lemon or 1 tbl Bottled Lemon Juice (not from concentrate)
• 1 tbsp raw honey
• 1 tbsp Olive Oil

Season the cod pieces with salt, pepper and the ginger powder and set aside.  For even cooking allow fish to come close to room temperature (never leave out longer than 1 hour though).

Steam the zucchini and peppers for 3-5 minutes (soft but not mushy...al dente), rinse with cold water (stops the cooking process), drain and pat dry, then place in a mixing bowl.

Whisk together the fresh ginger, vinegar, soy sauce, lemon juice, honey and sesame oil, then pour over the zucchini and peppers, blending well.  Refrigerate until ready to serve mixing occasionally to ensure flavors blend well throughout). I refrigerated 1 hour in a sealed container flipping every 20 minutes.

Heat oil on medium-high heat.  Fry the cod in the avocado oil (approximately 3-5 each side) until cooked and serve with the zucchini salad.  If you use thick cut fish filet they may require slightly longer to cook (flake test always works well with whitefish when done at the thickest portion).

Serves 2

NOTE:  I used halibut this time as fresh never frozen cod was unavailable.

Caramelized Onion Ham Butternut Squash Crustless Quiche

Serves: 6-8 SERVINGS

Ingredients

• 1 sweet onion
• 2 tablespoons avocado oil (separated)
• 1 tablespoons balsamic vinegar
• 1/2 small butternut squash, cut into 1/2" cubes
• 8 oz ham (I used Smithfield Anytime), cut into 1/2" cubes
• 14 eggs (11" quiche pan or 10 eggs for deep 9" pie pan) 
• 3/4 cup almond milk (or coconut milk or even regular milk - use 1/2 cup for 9" pie pan)
• 1/2 teaspoon salt
• 1 teaspoon dried sage
• 1/4 teaspoon dried thyme
• 1/2 teaspoon dried parsley
• 1 cup packed chopped baby kale, spinch, chard blend (or fresh chopped spinach or ½ cup frozen spinach, drained well)
• 2.5 oz  shredded swiss cheese
• 1.5 oz shredded cheddar cheese

Instructions

1. Preheat oven to 400 degrees
2. Slice one yellow onion and place into a large saucepan. Add a tablespoon of olive oil and a tablespoon balsamic vinegar. Cook the onion slices on medium/high, evenly coating with the olive oil and balsamic. Once the onions start to get translucent, turn the heat to medium/low and cook until they start to caramelize, mixing frequently. This will take roughly 30 minutes
3. While the onions are cooking, cut the butternut squash into ½" cubes. Place the cubes on a baking sheet and coat evenly with avocado oil (approximately 2 teaspoons)
4. Roast the squash for 15 minutes, until the cubes start to soften slightly
5. Once squash is done, lower the oven temperature of the oven to 375 degrees
6. Let the squash and onions cool slightly
7. With remaining 1 teaspoon of oil brush bottom and sides of quiche or pie pan
8. Layer ingredients by placing 1/2 of the squash and ham on bottom of pan. Top with 1/2 of the caramelized onion.  Add ALL the kale, spinach, chard blend, then 1/2 of the cheese.  Top with remaining squash, ham, onion and remaining cheese.
9. Combine the eggs, milk of choice, salt and dried herbs in a large bowl. Mix well then pour over everything into the pan.
10. Bake for 45-55 minutes, or until the center of the quiche is set
11. Remove from oven and allow to rest for 10 minutes before slicing
12. If you are not serving immediately, let cool completely then cut into appropriate serving sizes and refrigerate

Orange-Balsamic Glazed Chicken

A friend's daughter made some Calamondin Marmalade/Jam of which I was lucky to receive two jars. Calamondin Oranges are also known as "Acid" Oranges for their intense tart flavor.  So instead of making this dish with the typical orange marmalade I used what I got from her and was I ever happy so happy that I did.  The tartness was tempered by the other ingredients however it lent a pleasant tang not typically associated with the typical marmalade.

Orange Balsamic Glazed Chicken

Ingredients
2 tablespoons Avocado Oil
2 pounds boneless skinless breasts or breast tenderloins
Salt and freshly ground black pepper
1 teaspoon poultry seasoning
2 to 3 sprigs fresh rosemary, leaves chopped
1/3 cup orange marmalade
1/4 cup balsamic vinegar
1/2 cup chicken stock
2 scallions, whites and greens, finely chopped

Directions
In a large pan, heat the extra-virgin olive oil over medium-high to high heat.
Season the chicken liberally with salt, pepper and poultry seasoning. 
When the oil is hot and ripples, add the chicken and brown for 5 minutes, then turn and sprinkle with rosemary. Cook until the chicken is tender and cooked through, about 5 minutes more.
In a small bowl, stir together the marmalade, vinegar and stock and pour over the chicken. Cook for 2 to 3 minutes or until the sauce has thickened and becomes a thin glaze. Add the scallions during the last minute of cooking time. Serve over Cauliflower Rice.


Serves 4-6

Pumpkin Chili

Do not curl up your nose at another pumpkin recipe.  This chili has a unique combination of heat and sweet (even though there is no sugar added) to make your taste buds dance.  Using my preferred beef, tomatoes and broth my calorie count came out to 136 calories per serving....and it was one heck of a healthy serving too.

Ingredients

• 1 1/2 pounds Extra Lean Ground Beef (I like Maverick Grass Fed)
• 1 tablespoon Avocado Oil (or Extra Virgin Olive Oil)
• 6 cloves Garlic, minced
• 1 large Green Pepper, diced
• 1 Jalapeno, minced
• 2 - 14.5 oz cans Fire Roasted Tomatoes (I prefer Muir's Fire Roasted)
• 1 cup Beef Broth (I use Swanson's as there is no added sugar)
• 1 tablespoon Paprika
• 1 tablespoon Chili Powder
• 1 teaspoon Cinnamon
• 1 teaspoon Salt 
• 1 - 15oz can organic Pumpkin Puree (do not confuse pie filling for puree)

Instructions

1. In a large saucepan or dutch oven crumble and brown the ground beef over medium-high heat. Drain off any fat and set the ground beef aside.
2. In the same pan heat the Avocado oil then cook the onions and garlic for a few minutes until the onion are beginning to soften and the garlic is developing some color.
3. Add the bell pepper and jalapeno to the onions and garlic.  Cook until the peppers are soft.
4. Add the cooked beef back with the onion/pepper mixture.  Add in the tomatoes, broth and spices.
5. Allow the mixture to heat through and reduce heat to medium-low allowing the mixture to simmer 15 minutes to allow the flavors to blend.
6. Add the pumpkin puree to the chili.  Cover the pan to allow the chili to come back to temperature and cook for another 10-15 minutes.

Serves 6

Maple Cinnamon Roasted Butternut Squash

Found this little gem online and it was so good I simply had to share.  I can not take any credit for the original recipe as the only modification I did was used Avocado Oil instead of EVOO.  This will definitely become a family favorite during the holidays.

Maple Cinnamon Roasted Butternut Squash

Ingredients

• 1 large butternut squash (about 3 lbs), peeled, seeded and cut into 1 inch cubes
• 1 1/2 tablespoons Avocado Oil (or EVOO)
• 1 1/2 tablespoons pure maple syrup
• 1/2 teaspoon ground cinnamon
• salt and black pepper to taste

Instructions

1. Preheat oven to 400 F degrees.
2. Line a baking sheet with parchment paper or lightly spray baking sheet with cooking spray.
3. Place butternut squash cubes in a bowl. Drizzle evenly with oil then sprinkle with ground cinnamon, salt, pepper and maple syrup. Toss all the ingredients together, using your hands, ensuring all the cubes are coated.
4. Spread the seasoned butternut squash cubes evenly on the prepared baking sheet.
5. Place in the oven and roast for 35 - 40 minutes (rotating pan if necessary half-way) until squash is tender. Remove from oven and serve immediately or allow to cool.

Easy Foil Baked Fish

Back in our restaurant days we used to love doing foil baked fish.  The best thing about cooking it in this manner is that the fish is always moist and the veggies end up with a different and wonderful flavor.  The combinations of fish and veggies is limited only by your imagination and will only take about 30-40 minutes from start to finish.  

Ingredients:

• 2 fillets of any white fish patted dry if previously frozen (cod, tilapia, perch however I've also done this with shark, tuna, and swordfish as well)
• 2 teaspoons Avocado or Grapeseed Oil
• 1 cup diced turnips or rutabaga
• 2 cups chopped vegetables (I used zucchini, carrots and some diced onions however you can also use any seasonal vegetable)
• 1 tsp thyme
• 1 lemon (or lime which I prefer or even orange)
• salt and pepper to taste

Instructions:

1. Preheat the oven to 375 degrees
2. Lay out two large pieces of foil
3. Combine oil with the vegetables, thyme, salt/pepper) in a bowl and mix until well mixed
4. Divide the vegetables in half between the two sheets of foil
5. Place one piece of fish on top of the vegetables
6. Squeeze the juice of half a lemon onto each fish fillet
7. Next create your foil packet by bringing up the two side of the foil together, crimping tightly at the top rolling it down leaving about 1" headroom.  Then roll the sides inward towards the center of the packet. 
8. Repeat on the other foil packet
9. Place both packets on baking sheet and place in the oven for 25-30 minutes depending on thickness of the fillet or to a temperature of 145 degrees.  Except for the "meat steak" fish any white fish will flake when done.
10. Fish may be eaten right out of the plated foil packet or you can simply lift the fish out and "pour" the veggies and the au jus on the plate.  Do not for that liquid at the bottom it's full of flavor.

Serves 2

Cheesy Taco Zucchini Noodle Skillet

Prep can be a snap for this as the zucchini may be prepared the day before (leave wrapped in paper towel in a Ziploc bag for no more than 24 hours in your fridge) as well as combining the sauce ingredients in advance.

Cheesy Taco Zucchini Noodle Skillet

Ingredients:

• 1 pound extra lean grass fed ground beef
• 1 (14.5 oz) can organic tomato sauce
• 2 tablespoons tomato paste
• 1.5 tablespoons chili powder
• 1.5 tablespoons cumin
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1/4 teaspoon paprika
• 1/8 teaspoon cayenne
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1 (14.5 ounce) can black beans, drained and rinsed
• 1 cup fresh corn kernel
• 1 cup shredded cheddar cheese
• 1 cup cherry tomatoes, halved
• 2 medium zucchinis, spiralized and cut to about 1.5-2" in length
• 1 avocado, sliced
• Green onions or chives for garnish if desired
• Cheddar Cheese, for garnish if desired

Instructions:

1. Prepare the zucchini noodles.  Spiralize the zucchini using the ribbon blade or a vegetable peeler. Pat dry with a paper towel and set aside.
2. Heat a large skillet over medium-high heat.  Add the ground beef and cook until browned, making sure to crumble and break down into small pieces as it cooks.  Drain excess fat.
3. Reduce heat to medium.  Add the tomato sauce, tomato past, chili powder, cumin, onion power, garlic powder, paprika, cayenne, salt and pepper.  Stir well for full incorporate.
4. Cook for 2-3 minutes, or until it thickens slightly.
5. Add the black beans, corn, cheddar cheese and cherry tomatoes.  Cook for 2 minutes or until almost heated through.
6. Add the zucchini noodles, cook for 5 minutes making sure you stir every 2 minutes or so to evenly cook.
7. Remove from the stove, top with sliced avocado and if desired sprinkle with green onion and more cheddar cheese if desired.

Serves 6
304 calories per serving (without the addition of green onions/chives/additional cheese)

Roasted Chicken Tenderloin & Brussel Sprouts

Ingredients

• 1 pound chicken tenderloins
• 6-8 pieces of bacon (regular cut)
• 1 pound brussel sprouts
• 1 leek
• 4 garlic cloves
• 3 lemon slices
• 1/2 cup chicken broth
• salt and pepper (to taste)
• 3 sprigs of thyme or 1-1.5 tsp dried thyme
• 2 tablespoons Avocado Oil (you can use EVOO as well)

Instructions:

1. Preheat oven to 400 degrees
2. Prepare the brussel sprouts by cutting off the stem end then cutting each in half
3. Prepare the leek by cutting of the stem end, they slicing the leek into rounds (use white and light green parts only).  Add to a bowl of water to clean any dirt, then dry and transfer to a baking dish with the brussel sprouts.
4. Drizzle the vegetables with Avocado oil and season with salt and pepper. 
5. Wrap each tenderloin with one piece of regular cut bacon. Transfer bacon wrapped chicken to the dish with the vegetables.  
6. Add the garlic, lemon slice, thyme and chicken broth over the entire dish.
7. Bake for 30-35 minutes or until your meat thermometer reaches 160.  If you want your bacon to be crispy turn on the broiler for the last few minutes of cooking.

Serves 4
Calories 425-450 depending on type of bacon used. I used Hormel Natural Choice Uncured Bacon which is 50 calories per slice.

Cranberry Zucchini Slaw

This is definitely a winner.  Get out that spiralizer if you have one to make it an easier prep.  Also, if you don't have SweetLeaf Liquid Stevia you can substitute sugar. SweetLeaf Stevia has NO additional sugars added to it (many of them do!)...it's just stevia extract and worth it.  Make sure you get true dried cranberries that have not be injected with additional sweetners as well.

Ingredients:

2 medium zucchinis, cut into 4 cups of noodles

1/2 cup dried cranberries 

1/4 cup salted sunflower seeds

1/4 cup plain Greek yogurt (no sugar added!)

1 tbl white vinegar

6-9 drops SweetLeaf Liquid Stevia (or 1 tbl sugar for non-Paleo)

Pinch of Salt and Pepper

Directions:

Cut the zucchinis into small matchstick pieces or shred with a hand shredder.  You can use a spiralizer to create noodles and then cut those into smaller pieces (much easier!)

Stir together all the ingredients and refrigerate for at least one hour for the flavors to mix together.

Stir before serving.  Makes about 4 cups of slaw.

Steak Marinade

The coconut aminos give this a different flavor than normal as it is naturally sweeter to begin with. Don't have coconut aminos?  For non-Paleo you can use Bragg's Liquid Aminos or Soy Sauce in the same quantity as a substitute.

Marinaded New York Steak cooked on a George Foreman Grill

Ingredients:
1/3 cup coconut aminos
1/3 cup olive oil
1/4 cup fresh lemon juice
2 tsp prepared mustard
3 1/2 tbl garlic powder (yes, that much!)
1 tbl balsamic vinegar
1 1/2 tsp dried parsley flakes
1 tsp ground pepper

Directions:
Mix all ingredients in small bowl  Place steak into zip lock bag and pour marinade over the steak. Marinade in the refrigerator, turning occasionally, for a minimum of one hour up to eight hours. Discard marinade and cook steak either on the grill, in the oven or indoor grill to desired temperature.

Balsamic & Honey Roasted Cabbage Steaks

Depending on how may people you are feeding you can use 1/2 to 1 full head of cabbage.  The balsamic and honey vinaigrette you make is more than enough.

Ingredients:

1/2-1 full head green cabbage, cut into 1/2-inch-thick rounds
3 tablespoons olive oil
¾ teaspoon coarse salt
½ teaspoon ground pepper
2 tablespoons balsamic vinegar (VSOP grade works best on this)
2 teaspoon raw honey
1 sprig fresh thyme chopped or sprinkle dried thyme

Directions

1. Preheat your oven to 400°F (200°C). Brush a rimmed baking sheet with 1 tablespoon extra-virgin olive oil.

2. In a bowl, combine 2 tablespoons olive oil, balsamic vinegar and honey.

3. Arrange the cabbage slices in a single layer and brush with the honey balsamic vinaigrette. Season with coarse salt and ground pepper and sprinkle with thyme.

4. Roast until cabbage slices are tender and edges are golden, 25 to 30 minutes.

Rosemary Fig Roast Chicken

The use of chopped fresh figs in this recipe provide for a burst of flavor however if they are out of season no worries as by adding extra fig preserves you will still get the job done.  Balsamic Glaze is now widely available in the grocery stores however they do contain sugar so for a Paleo version simply do a balsamic reduction (adds about 45-60 minutes to your prep time however can easily be made and stored in the refrigerator until needed).

Ingredients:

4 Bone-In Chicken Breasts (or bone-in thighs)

1/2 cup Balsamic Glaze  - (for Paleo use a Balsamic Reduction only*) 

3 Cloves Garlic, minced

3 Sprigs Rosemary, destemmed and minced

2 tsp Salt

1 tsp Pepper

1/4 cup Butter, softened

5-6 Fresh Figs destemmed, washed and chopped (optional. If you omit fresh figs, add additional 1/4 cup Fig Preserves for glaze)

1/2 cup Fig Preserves

Directions:

Preheat oven to 400 degrees.

In a small bowl combine softened butter, half of the garlic and half of the rosemary, stirring to combine. Using fingers, separate the skin covering the chicken breasts from the meat of the breasts. Using fingers rub the butter between the skin and the chicken breast meat, evenly over both breasts. Pull skin taught to cover the breasts.

In a small sauce pan, combine the fig preserves, the remaining herbs, salt and pepper, and balsamic glaze. Bring the mixture to a simmer and ensure that the balsamic is syrupy and sticky like a glaze. Remove from the heat.

Place chicken onto the roasting rack with the breast side up. Baste with a bit of the balsamic glaze. Roast for 15 minutes.  Using tongs, flip the chicken so it is sitting rib side up in the roasting rack and roast for another 15 minutes and baste with glaze. Flip once more, so that the breast side is facing up - and roast the chicken for 30 minutes basting the chicken with the balsamic fig sauce every 10-15 minutes.  Cook until the breast meat registers 160 degrees (if using thighs until it registers 170 degrees).  Remove from oven and tent chicken with foil. Let rest for 10 minutes before serving.

*Balsamic Reduction (yield 1/2 cup) pour 1 cup balsamic vinegar into small sauce pan.  Heat on low to medium low until vinegar on a low simmer until it is reduced by half.  You must remember to stir the vinegar occasionally to avoid burning.

French Onion Zoodle Bake

Looking for a unique side dish to accompany some leftover pork tenderloin roast and since I have a zoodle maker this seems to be a perfect match...and I wasn't wrong.  I've changed the recipe to be more Paleo and Whole 30 friendly however you can make it the same as the original recipe as well.

Do not use any other liquid stevia except Sweet Leaf as it has no additional synthetic sugars added like almost every other one I've looked at.

Ingredients:

2 1/2 cups zucchini noodles
1 large onion (I personally like Vidalia), thinly sliced
16 drop Sweet Leaf Liquid Stevia (or 1 teaspoon honey or 1 teaspoon sugar)
1 teaspoon thyme
1 tablespoon butter
1/4 cup beef broth
2 teaspoons Paleo Worcestershire Sauce (or regular Worcestershire for non-Paleo)
1 cup Fontina cheese shredded (Gruyere or Provolone also work well)
Salt and Pepper to taste
Avocado oil (Non-stick spray for non-Paleo)

Directions:

Preheat oven to 400 degrees.

In a skillet preheated to medium heat, melt butter.  Place onion into skillet and cook for a few minutes.  Add salt, pepper, Liquid Stevia, Worcestershire sauce and thyme.  Stir and cook for another couple of minutes until the onion begin to become translucent.  Add bee broth and cook onions until they are golden brown approximately 20 minutes.  Remember to stir them occasionally to avoid burning them.

Next, lightly coat the bottom and sides of an 8x5 baking dish with avocado oil.  In a large bowl combine zucchini noodles and the French onion mixture.  Pour the French onion zoodle mixture into the dish and garnish top with Fontina cheese.  Place in the oven and bake for about 20 to 25 minutes or until golden brown. Remove from oven and cool slightly before serving.  Garnish with a sprinkling of additional thyme.

There will be liquid at the bottom (not a lot) which you may either drain it off with a spoon or you can use a slotted spoon to serve.

Serves 4

Whole Roasted Cauliflower Head

Ingredients

• 1 medium head of Cauliflower
• 3-4 tablespoons Avocado oil or other high temp oil
• Salt/pepper
• 3 tablespoons Clarified Butter (see Alton Brown's easy recipe in the below link if you need to know how)
• Parsley, chopped

Directions:

Preheat oven to 400 degrees

Trim the bottom of the cauliflower and remove all the leaves and hard stem without breaking the head apart.

Rinse and pat dry the trimmed head.
Place head into an oven proof dish or cast iron pan.

Generously drizzle or brush on the Avocado Oil on top. It’s the key to a perfectly roasted cauliflower head.
Sprinkle with salt and pepper to your taste.
Use your hands to spread the oil and seasoning around the entire head.
Cover tightly with aluminum foil.
Cook in the oven for 40 – 50 minutes, depending on the size of your cauliflower. Check with a knife, if it slides in easily, then it’s cooked.
Remove foil and allow it to roast for an extra 5 to 10 minutes so it turns golden brown. Keep an eye on it, so it doesn’t burn.
Melt 3 Tbsp of clarified butter (or ghee) and mix in the parsley, then drizzle or brush it on the cauliflower while it’s still hot.
Simply slice the head like a pie and add additional salt to taste if needed.

One medium head can serve 4-6 people

Need to know how to clarify butter?  Alton Brown to the rescue!  Just be sure you don't over heat the butter or burn it.  1.5 stick of butter nets about 7-8 tablespoons clarified if you don't want to make his full recipe..just remember to use a smaller saucepan.
http://www.foodnetwork.com/recipes/alton-brown/clarified-butter-recipe.html