A stunning centerpiece for a vegetarian feast, this Easy Whole Roasted Cauliflower recipe will please the omnivores, too.
Traditionally, at least in the U.S., the dinner table is often dominated by a piece of roasted meat, with vegetables playing nothing more than a supporting role. There’s nothing wrong with that, of course—and we love a herby roasted chicken or melt-in-your-mouth pot roast as much as the next person. But sometimes, things call for a switch-up. This magnificent whole roasted cauliflower, while also excellent as a side dish, can easily take center stage on the table on days when meat isn’t on the menu. It has a “meaty” quality to it, delicious warming flavors, and a wonderful pop of color from the red and green garnish. It’s versatile, too; it feels just as comfortable on the holiday table as it does as part of a summer spread.
Many families are opting to designate no-meat days as part of their weekly menus, and I think this is a wonderful way to incorporate more produce into your diet. Vegetarian food isn’t about denial or restriction; it’s about finding ways to make vegetables the star of the meal. If you live in a household where folks complain about the absence of meat, I urge you to put this on the table one night and listen to the deafening silence while your omnivores devour it.
Is This Easy Whole Roasted Cauliflower Healthy?
Cauliflower is a superfood superstar. It’s rich in fiber, vitamin C, vitamin K, vitamin B6, and folate. The Greek yogurt is rich in protein and calcium, while the pomegranate seeds are another powerful dose of antioxidants. Overall, this is a simple, healthy dish that would be a great addition to anyone’s recipe rotation. This recipe is currently vegetarian and gluten-free. You could make it vegan by swapping out the Greek yogurt for a plant-based variety.
A Bit More About Cauliflower
Originating from Cyprus in the Middle Ages, modern cauliflower is one of several vegetables in the species Brassica oleracea, which is in the mustard family. Typically, only the head is eaten, though the lighter leaves are becoming more commonly used as no-waste cuisine becomes more popular.
Cauliflower heads resemble broccoli, which is from the same family and differs in having flower buds as the edible portion. Brassicas also include Brussels sprouts, cabbage, collard greens, kale, and kohlrabi. The green Brassicas tend to be higher in iron and slightly more nutrient dense, but their stronger flavors make them less versatile.
How Do I Store Leftovers?
Store your leftover roasted cauliflower in an airtight container in the fridge for 3-4 days. I don’t recommend freezing, as it will turn the texture of the cauliflower to mush.
Serving Suggestions
This roasted cauliflower makes a beautiful side dish alongside a Lemon Roasted Chicken or Broiled Pork Chops. Of course, you could also make it the main attraction and serve it with a simple Green Salad on the side.
Ingredients
Yogurt Sauce:
- 4 tablespoons Greek yogurt
- 1 tablespoon extra virgin olive oil
- 1 teaspoon lemon juice
- 1/4 teaspoon garlic powder
Roasted Cauliflower:
- 1 whole cauliflower head
- 1/4 teaspoon cumin powder
- 1/8 teaspoon cayenne pepper
- pinch sea salt and freshly ground black pepper
- 4 tablespoons extra-virgin olive oil
Garnish:
- 1/4 cup pomegranate seeds
- 2 tablespoons fresh parsley chopped
Instructions
- Preheat your oven to 400 degrees Fahrenheit and line a small baking sheet with parchment paper. In a small bowl, whisk together the Greek yogurt, olive oil, lemon juice, and garlic powder. Mix well until combined, then set aside.
- Remove the bottom leaves and rinse the cauliflower head under water. Place the cauliflower head onto the prepared baking sheet and season with the cumin powder, cayenne pepper, sea salt, and ground black pepper. Drizzle with the olive oil and coat well.
- Wrap the seasoned cauliflower with aluminum foil and cook in the preheated oven for about 30 minutes. Remove the aluminum foil and continue roasting the cauliflower for another 10 minutes until the cauliflower is browned and cooked through.
- Remove the cauliflower from the oven and place onto a serving dish. Pour the yogurt sauce on top and garnish with pomegranate seeds and fresh parsley. Slice into wedges and enjoy!
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
Leave a Comment