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Whole Roasted Cauliflower
4.9 from 70 votes

Whole Roasted Cauliflower

Whole Roasted Cauliflower is seasoned with saffron, turmeric, bay leaves, and garlic, then boiled before roasting. Served with a feta and yogurt sauce and garnished with pomegranate molasses, maple syrup, pomegranate seeds, and fresh mint, it combines earthy spices with creamy and tangy elements and a hint of sweetness.

Prep Time
20 mins
Cook Time
1 hr 10 mins
Total Time
1 hr 30 mins
Servings: 6
Calories: 2275 kcal
Course: Main Course
Cuisine: Mediterranean

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

    Cup of Yum
  1. Prepare the oven and baking sheet: Preheat the oven to 400°F and line a baking sheet with foil.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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

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%)

Nutrition Facts

Serving: 6 Serving

Amount Per Serving

Calories 2275

% 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.