Module 4 · Vegetables
Whole Roasted Cauliflower with Garlic-Herb Butter & Toasted Almonds
Whole Roasted Cauliflower with Garlic-Herb Butter & Toasted Almonds is a keto side dish with 6 g net carbs, 6 g protein and 15 g fat per serving (185 kcal). It serves 6 and takes 1 hour 25 minutes in total.
A whole head of cauliflower, basted until golden and carved at the table like a roast. Dramatic to look at, almost no work to make.
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Allergens in this Ketogeni recipe: milk, tree nuts. Includes listed optional alternatives; check actual ingredient labels and substitutions.
Yield: 6 servings · Active time: 20 min · Total time: 1 h 25 min
| Per serving | Amount |
|---|---|
| Net carbohydrates | 6 g |
| Protein | 6 g |
| Fat | 15 g |
| Energy | 185 kcal |
Nutrition figures are estimates, not medical advice. Check ingredient labels and weigh your own portions, especially when tracking a strict daily carbohydrate limit. How to interpret these estimates.
Ingredients
- 1 piece organic cauliflower, large head (about 1 kg), leaves trimmed, core cut flat
- 80 g organic butter, soft
- 3 piece organic garlic cloves, finely grated
- 20 g organic fresh parsley, finely chopped
- 1 tbsp organic fresh thyme leaves
- 1 piece organic lemon, zest and juice
- 1 tsp fine sea salt
- 40 g organic Parmesan, finely grated
- 30 g organic almonds, chopped and toasted
- 2 tbsp organic extra-virgin olive oil
Step-by-step method
- Heat the oven to 200 C (400 F, fan 180 C). Bring a wide pot of well-salted water to a boil.
- Lower the cauliflower in, cover, and simmer 6 minutes. This pre-cooks the core so the outside does not burn before the middle is tender. Lift out and dry very well on a towel; let steam off 5 minutes.
- Mash the soft butter with garlic, parsley, thyme, lemon zest, salt and half the lemon juice into a herb butter.
- Rub the olive oil over the cauliflower, then smear about two-thirds of the herb butter over the whole head, pushing it between the florets. Set in a snug ovenproof dish or skillet.
- Roast 40-50 minutes, basting with the pan butter every 15 minutes, until deep golden and a knife slides into the core with no resistance. Scatter the Parmesan over the last 10 minutes.
- Rest 5 minutes. Dot with the remaining herb butter, squeeze over the rest of the lemon juice, add toasted almonds, and carve in wedges at the table.
Chef’s tips
- If the top browns too fast, tent loosely with foil.
- The pan butter is the sauce: spoon it over every wedge.
- Buy a heavy, tightly packed head; loose, light ones dry out.
Variations
- Spice it: rub with 1 tbsp harissa or a smoky paprika-cumin mix instead of herbs.
- Dairy-free: use olive oil and a handful of nutritional yeast in place of butter and Parmesan.
- Serve with Module 2 romesco or a pool of brown butter.
Storage
Leftover wedges keep 4 days in the fridge; reheat in a 190 C oven for 10 minutes or slice and pan-fry. The herb butter can be made 5 days ahead or frozen for 2 months.
Questions and answers
How many net carbs are in Whole Roasted Cauliflower with Garlic-Herb Butter & Toasted Almonds?
One serving has 6 g net carbohydrates, 6 g protein and 15 g fat (185 kcal). The recipe makes 6 servings. These figures are estimates; your own ingredients may differ.
Can I make Whole Roasted Cauliflower with Garlic-Herb Butter & Toasted Almonds ahead, store or freeze it?
Leftover wedges keep 4 days in the fridge; reheat in a 190 C oven for 10 minutes or slice and pan-fry. The herb butter can be made 5 days ahead or frozen for 2 months.
Which allergens are in Whole Roasted Cauliflower with Garlic-Herb Butter & Toasted Almonds?
It contains milk and tree nuts, as listed by Ketogeni for this recipe. Always check the labels of the products you use.
Is Whole Roasted Cauliflower with Garlic-Herb Butter & Toasted Almonds vegetarian?
Yes. The recipe contains no meat or fish.
Can I vary Whole Roasted Cauliflower with Garlic-Herb Butter & Toasted Almonds?
Yes. Spice it: rub with 1 tbsp harissa or a smoky paprika-cumin mix instead of herbs. Dairy-free: use olive oil and a handful of nutritional yeast in place of butter and Parmesan. Serve with Module 2 romesco or a pool of brown butter.