Whole Roasted Cauliflower
This dish is a beautiful main course centerpiece. This recipe blanches the cauliflower before roasting reduce cooking time and uniform tenderness throughout the head. Blanching with generously salted water also ensure proper seasoning of the head and not just the surface. Cauliflower is a cruciferous vegetable that is loaded with antioxidants and phytonutrients that may protect against cancer. Cauliflower also contains fiber to aid digestion and many other important nutrients.
Serves 4
Prep time: 10 minutes
Cooking time: 45 minutes
Ingredients
1 2-pound head organic cauliflower
3 tablespoon California olive oil
Kosher salt
Fresh ground black pepper
Fresh cilantro or parsley, coarsely chopped
Turmeric Sauce Optional
½ cup whole milk Greek yogurt
2 tablespoons extra-virgin olive oil
2 tablespoons fresh lemon juice
1 garlic clove, minced
¼ teaspoon turmeric
½ teaspoon fine sea salt
Pinch of cayenne pepper
Directions
Heat the oven to 475°F
Using a 6- to 8-quart pot, bring 4 quarts of water to a boil. Add ¼ cup salt to the water
Carefully lower the cauliflower into the pot.
Cook for 5 minutes, flipping the cauliflower with a spoon after 2 minutes.
Transfer to a colander, stem side down, and drain for 10 minutes. DO NOT SKIP THIS STEP
Transfer, stem side down, to a baking dish.
Rub the top with the olive oil and sprinkle with ½ teaspoon fresh black pepper.
Roast rotating the dish once or twice, until golden brown and a skewer insert into the center meets no resistance, 20 to 25 minutes.
Let cool for 5 minutes, Transfer to serving dish
Spoon Turmeric sauce over the head
Garnish with cilantro or parsley
Enjoy
Make it your own
Top with your favorite nuts
Add the following to the turmeric sauce
¼ teaspoon maple syrup or honey
¼ teaspoon ground cumin
¼ teaspoon ground coriander
Recipe adapted from Milk Street