Description
This whole roasted cauliflower recipe delivers a stunning and flavorful centerpiece that’s both visually impressive and delicious. The cauliflower is marinated with a blend of olive oil, brown sugar, and warming spices, then roasted until tender and caramelized. Served warm with creamy whipped feta and a fresh herb sauce, and finished with crunchy pine nuts, this dish is perfect for a cozy dinner or elegant appetizer.
Ingredients
Cauliflower
- 1 head cauliflower
- 2 Tbsp olive oil (30 mL)
- 2 Tbsp water (30 mL)
- 2 Tbsp brown sugar (20 g)
- 1 tsp smoked paprika
- 1 tsp curry powder
- 1 tsp cumin
- 1 tsp salt
- ½ tsp black pepper
Whipped Feta
- 8 oz room temperature feta cheese (226 g)
- 3 oz room temperature cream cheese (85 g)
Herb Sauce
- ½ cup packed fresh parsley (can replace half with cilantro)
- ½ cup olive oil (118 mL)
- 2 cloves garlic
- 1 jalapeno pepper, seeds removed
- 1 Tbsp lemon juice (15 mL)
- ¼ tsp salt
Garnish
- Handful of pine nuts
Instructions
- Prep the cauliflower: Preheat your oven to 400°F (204°C). Trim the leaves and the tough bottom stem off the cauliflower, keeping the head intact.
- Make the marinade: Whisk together olive oil, water, brown sugar, smoked paprika, curry powder, cumin, salt, and black pepper. Flip the cauliflower upside down and pour half of the marinade into the hollow stem area, turning it so the inside gets coated. Brush the remaining marinade onto the outside of the cauliflower.
- Bake the cauliflower: Place a pan filled with water at the bottom of the oven to create steam, which helps tenderize the cauliflower. Put the cauliflower stem-side down on a baking sheet or pan and roast for 30 to 40 minutes until it’s easily pierced with a fork. If the cauliflower isn’t browned outside, switch the oven to broil and cook for about 5 minutes, watching carefully to avoid burning.
- Prepare the sauces: While roasting, put the feta and cream cheese in a food processor and blend until smooth and creamy to make the whipped feta. Clean the processor and blend the parsley, olive oil, garlic, jalapeno, lemon juice, and salt until smooth to create the herb sauce.
- Serve: Place the roasted cauliflower on a serving tray. Serve warm, slathered generously with whipped feta, drizzled with the herb sauce, and topped with pine nuts.
Notes
- Make it vegan by skipping the whipped feta and substituting vegan yogurt or cream.
- Try different sauces like romesco for a smoky pepper flavor or yum sauce for a cheesy vegan option.
- Add heat by including cayenne or harissa in the marinade.
- You can also use cauliflower florets; roast them for a shorter time and toss with the marinade in a bowl.
- Store leftovers sliced into rounds in an airtight container in the fridge for up to 3 days. Reheat in the oven or air fryer.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: Mediterranean
