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Whole Roasted Cauliflower
This Whole Roasted Cauliflower is proof that a simple vegetable can be transformed into a rich, flavorful, and visually stunning centerpiece.
Servings 4
Calories 717kcal
Ingredients
- 1 medium whole cauliflower Trim the cauliflower’s stem and leaves, leaving the head intact.
- salt and pepper plus salt for the boiling water
Roasting Paste
- 2 tablespoons olive oil
- ¼ cup butter unsalted
- ¼ cup parmesan cheese grated
- 1½ tablespoons garlic minced
- 2 teaspoons smoked paprika
- lemon zest of one whole lemon
Lemon Cream Sauce
- 1 cup plain greek yogurt
- 1 cup mayonnaise
- 2 teaspoons garlic powder
- 1 medium lemon use the zest for the paste, juice for the cream sauce
- 3 tablespoons dill
- water optional, used to thin the sauce
Garnish
- ¼ cup pine nuts toasted
- ¼ cup pomegranate arils
- dill chopped
Instructions
Blanch the Cauliflower
- Trim the cauliflower’s stem and remove any green leaves, leaving the head intact. Make at 'X' at the bottom of the stem. This will help to cook evenly.
- In a large pot, bring about 8-10 cups of water to a boil (enough to fully submerge the cauliflower). Once the water is boiling add 2 tablespoons of salt. Place the cauliflower into the boiling water. Boil for 8-10 minutes for a medium head. The cauliflower should be slightly tender but still firm.
- While boiling prepare an ice bath by adding cold water and ice to a large bowl. Remove the cauliflower from the boiling water and immediately place it in the ice bath.
- Pat the cauliflower dry thoroughly with paper towels. Season the cauliflower head with salt and pepper,
Preheat the Oven
- Preheat your oven to 400° Fahrenheit.
Roasting Paste
- Combine butter and olive oil in a small pan and cook over medium heat until the butter has melted.
- Transfer the melted butter and oil to a medium pan add Parmesan cheese, minced garlic, smoked paprika, and lemon zest. Stir well until all ingredients are fully mixed and form a smooth paste.
Prepare the Cauliflower
- Use a brush (or your hands) to apply the paste evenly all over the cauliflower, Make sure it’s fully coated on all sides including the inside. Place the cauliflower on a foil-lined baking sheet.
Roasted the Cauliflower
- Place the cauliflower in the preheated oven and roast for 18-22 minutes at 400. Remove the cauliflower from the oven and sprinkle 1-2 tablespoons of grated Parmesan cheese on top.
- Switch your oven to the broiler setting on high. Broil the cauliflower for an additional 3-5 minutes, or until the top is golden and crispy. Watch closely to avoid burning. Remove from the oven place on a serving plate.
Toasted Pine Nuts and Lemon Cream Sauce
- While the cauliflower is roasting, heat a dry skillet over medium-low heat. Add the pine nuts to the skillet. Stir frequently for about 3-5 minutes, or until the pine nuts are golden and fragrant. Remove from the heat and set aside.
- To make the Lemon Cream Sauce whisk the Greek yogurt, mayonnaise, chopped garlic, lemon juice, and dill in a medium bowl until smooth and well-blended.
- Optional - If you like to thin out the sauce add a few tablespoons of water gradually to the sauce. Stir between each addition, until the sauce reaches a desired consistency.
Assemble
- Add the Lemon Cream sauce to the bottom of a serving plate and place the roasted cauliflower on top.
- Drizzle the lemon cream sauce over the cauliflower. Serve the rest as dipping sauce. Sprinkle the cauliflower with toasted pine nuts, pomegranate seeds, and dill.
Notes
Boiling the Cauliflower
For a larger cauliflower head, boil for 10-15 minutes.Lemon Cream Sauce
The cream sauce is going to have a dip-like consistency. I like to spread about a ½-1 cup of the cream sauce to the bottom of the serving plate before I add the roasted cauliflower.Then I like to take another ½ cup, add some water, whisk and drizzle the over the Whole Roasted Cauliflower. The remaining sauce, I like to keep at its original thickness and serve as a sauce on the side.
*Nutritional Information include the Creamy Lemon Garlic Sauce and are approximate.
Nutrition
Calories: 717kcal | Carbohydrates: 18g | Protein: 13g | Fat: 68g | Saturated Fat: 17g | Polyunsaturated Fat: 29g | Monounsaturated Fat: 19g | Trans Fat: 1g | Cholesterol: 61mg | Sodium: 612mg | Potassium: 690mg | Fiber: 5g | Sugar: 8g | Vitamin A: 966IU | Vitamin C: 86mg | Calcium: 188mg | Iron: 2mg