We included this recipe in our newsletter sent on 12.15.18. As a few of our most recent posts have touted the benefits of increased fruit and vegetable consumption, we found it fitting to include a hearty cauliflower recipe.
After watching an Instagram story by AlexandraCooks and feeling awfully bored by the same old roasted cauliflower florets I always make, I decided to give whole roasted cauliflower a go. The result it a soft-textured interior; crunchy, almost burnt exterior; and total wow-factor for whomever you’re serving. This could be a beautiful holiday centerpiece topped with pomegranate seeds, chopped toasted pistachios and fresh mint.
Ingredients
1 head cauliflower, base removed but kept whole
2-3 tablespoons olive oil
Kosher and maldon salt
Freshly cracker pepper
1.5 cups labneh or whole milk Greek yogurt
1 garlic clove, minced
Zest and juice of 1 lemon
Other optional spices of choice: granulated garlic, red pepper flakes, sumac, za’atar, etc.
Other optional toppings: pomegranate seeds, toasted/chopped pistachios, fresh mint
Method
Bring a large pot of water to a boil and add a big fistful of salt. This is how you flavor the interior of the cauliflower – don’t be shy! Gently lower the whole head of cauliflower into the water so it’s as submerged as possible, cover the pot loosely, and simmer for 8-10 minutes. A knife pierced into the center of the cauliflower should meet little resistance. Gently remove the cauliflower using a spider or slotted spoon and place on a dry kitchen towel, allowing as much moisture to evaporate as possible for about 20 minutes.
Preheat the oven as hot as it goes, 500-550 degrees F. Line a sheet tray with tin foil, top with a rack, and place the cooled/dried cauliflower stem side down atop it. Coat with 2 tablespoons of extra virgin olive oil, using your hands to massage it in. Season with about a teaspoon more of kosher salt and some granulated garlic and/or red pepper flakes if you wish. Roast on the center oven rack for 30 minutes until well bronzed on all sides. You can pop it under the broiler for a few minutes if necessary.
Meanwhile, mix the labneh or Greek yogurt with the minced garlic and lemon zest. Spread it evenly on the bottom of a serving dish, then sprinkle with Maldon salt and some sumac or za’atar if you have them. Place the whole roasted cauliflower atop this, drizzle with the last tablespoon of olive oil and squeeze over lemon juice to taste. Adorn with pomegranate seeds, toasted pistachios and fresh mint if using. Enjoy!
Serves: 4 people