Whole Roasted Cauliflower
User Reviews
4.9
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Prep Time
20 mins
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Cook Time
1 hr 10 mins
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Total Time
1 hr 30 mins
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Servings
6
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Calories
2275 kcal
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Course
Main Course
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Cuisine
Mediterranean
Whole Roasted Cauliflower
Description
This Whole Roasted Cauliflower recipe involves carefully boiling a whole head in a flavorful spiced broth containing saffron, turmeric, bay leaves, kosher salt, and garlic. This step softens the cauliflower while infusing aromatic notes from the spices. After boiling, it is roasted to develop roasted color and additional depth.
The dish is served with a creamy sauce made by blending feta cheese, Greek yogurt, garlic, lemon zest and juice, black pepper, and olive oil, adding tanginess, creaminess, and richness to the roasted vegetable. The final touch includes a pomegranate dressing combining pomegranate molasses, maple syrup, olive oil, plus fresh pomegranate seeds and chopped mint for a bright contrast.
This preparation showcases a balance of warming spices, creamy textures, and fruity sweetness from the garnish, suitable for a special side or vegetarian main dish. The use of quality olive oil and homemade or store-bought pomegranate molasses enhances the authenticity. Care should be taken to monitor cauliflower size and doneness during boiling to avoid overcooking.
Ingredients
Roasted Cauliflower
- 1 cauliflower large
- 1/2 teaspoon saffron threads
- 1 teaspoon kosher salt
- 1/2 teaspoon Turmeric
- 2 bay leaf
- 1 clove garlic roughly chopped
- 2 tablespoons extra virgin olive oil
Feta and Yogurt Sauce
- 5 ounces feta cheese drained, block quality
- 1/2 cup Greek yogurt
- 1 clove garlic crushed or minced
- 1 lemon zested
- 2 teaspoons lemon juice fresh
- 1/2 teaspoon black pepper freshly ground
- 1 tablespoons extra virgin olive oil more as needed
Pomegranate Dressing and Garnish
- 2 tablespoon pomegranate molasses homemade or store bought
- 2 tablespoon maple syrup
- 1 tablespoon extra virgin olive oil
- pomegranate seeds
- mint chopped, fresh leaves
Instructions
- Prepare the oven and baking sheet: Preheat the oven to 400°F and line a baking sheet with foil.
- Bloom the saffron: Grind a 1/2 teaspoon of saffron threads (about 10 threads) in a mortar and pestle or a spice grinder. This should yield about an 1/8 to a 1/4 teaspoon of ground saffron. Add 1/4 teaspoon of ground saffron to 3 tablespoons of water. Set aside until ready to use.
- Trim the cauliflower: Take the cauliflower, remove the larger tougher leaves, and trim the stalk a little. You still want the cauliflower to remain whole.
- Boil the cauliflower: Fill a saucepan, large enough for the cauliflower to fit in it and be fully submerged, with water. Add kosher salt, turmeric, bloomed saffron, bay leaves and chopped garlic. Bring the cooking liquid to a low boil over medium high heat. Slowly and carefully lower the cauliflower top side down into the saucepan. Cover the pan with the lid and cook for 10 to 15 minutes, depending upon the size of the cauliflower.
- Make the feta and yogurt sauce: While the cauliflower cooks, combine the feta, Greek yogurt, crushed garlic, lemon zest, lemon juice, pepper, in a food processor and blend. While the processor is running, drizzle the olive oil through the top opening, until whipped to a smooth texture. Set aside until ready to serve. Depending on the size of your cauliflower, You may have some leftover sauce for dips to use later in the week.
- Make the pomegranate dressing: Take a small bowl and make the dressing by stirring together the pomegranate molasses, maple syrup and olive oil until fully incorporated. Set aside until ready to serve.
- Drain the cauliflower and roast: Once the cauliflower is tender enough to insert a knife in the stem without resistance use a large, slotted spoon or a large fork and tongs to remove it from the pot. Set it in a colander to drain well. Place the cauliflower stem-side down on a foil-lined baking tray. Drizzle 2 tablespoons of olive oil over the cauliflower and roast in the oven for approximately 40 to 45 minutes.
- Assemble the dish: Once the cauliflower has cooked through and has charred a little on top, remove from the oven and assemble the final dish. Spread the feta and yogurt sauce on a serving dish. Place the whole roasted cauliflower on top of the feta and yogurt sauce.
- Garnish and serve: Drizzle with the pomegranate dressing and a little more extra virgin olive oil if you wish. Scatter pomegranate seeds and freshly chopped mint before serving.
Notes
- Use high-quality olive oil with floral or spice notes to elevate the dish's flavor.
- Check cauliflower size and boil time to ensure it's tender but not mushy.
- If pomegranate molasses is unavailable, homemade molasses from pomegranate juice is a good alternative.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 2275 kcal
% Daily Value*
| Calories | 227.5kcal | 11% |
| Carbohydrates | 18.5g | 6% |
| Protein | 7.3g | 15% |
| Fat | 14.9g | 23% |
| Saturated Fat | 4.6g | 23% |
| Polyunsaturated Fat | 1.2g | 7% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 0.002g | 0% |
| Cholesterol | 21.9mg | 7% |
| Sodium | 695.1mg | 29% |
| Potassium | 390.8mg | 8% |
| Fiber | 2.7g | 11% |
| Sugar | 10.7g | 21% |
| Vitamin A | 107.5IU | 2% |
| Vitamin C | 57.3mg | 64% |
| Calcium | 172.5mg | 17% |
| Iron | 0.9mg | 5% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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