Ultimate Whole Roasted Cauliflower

Wow your guests with this Ultimate Whole Roasted Cauliflower! Slathered in whipped feta and drizzled with herb sauce, this is a statement-making dish I think you’re really going to love.

Holy guacamole, guys, it’s only Wednesday? With a new class schedule I’ve become both very Dutch and very American. Very Dutch in that I love me some public transportation, and very American in that I take that love to the extreme. And have spent an average of 6 hours a day commuting to school. I’ll refrain from ranting and just say that 1) My workouts now solely consist of sprinting to trains and 2) I am in dire need of a bicycle (so as to become even more Dutch).

On another note, I rode side saddle on the back of someone’s bicycle and didn’t terribly embarrass myself/fall off/die, so things could be worse.

Anyways, cauliflower. We roasted it into tacos and now we’re roasting it whole, slathering it with whipped feta (which is, if you haven’t heard, THE best thing since sliced bread), and dousing it in herb sauce. It’s the kind of dish that’s great both for making a statement on the Thanksgiving table or just for celebrating that the week is half over. Cut it into plank “steaks” or cut it like a cake. Whatever you need it to be, this Ultimate Whole Roasted Cauliflower will be it.

Ultimate Whole Roasted Cauliflower

Wow your guests with this Ultimate Whole Roasted Cauliflower! Slathered in whipped feta and drizzled with herb sauce, this is a statement-making dish I think you’re really going to love.

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Course: Main Dishes, Side Dishes

Diet: Gluten-Free, Low Carb, Vegetarian

Occasion: Christmas, Easter, Game Day, St. Patrick’s Day, Thanksgiving, Valentine’s Day

Time: 60 minutes or more

Prep: 10 mins

Cook: 1 hr 30 mins

Total: 1 hr 40 mins

Servings: 8 people

Calories: 362kcal

Author: Sarah Bond

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INGREDIENTS

Cauliflower

• 1 large head of cauliflower 2 to 3 lbs
• 1/2 cup olive oil 118 mL
• 1 tsp salt

Whipped Feta

• 8 oz room temperature feta cheese 226 g
• 3 oz room temperature cream cheese 85 g

Herb Sauce

• 1/2 cup packed fresh parsley can replace half with cilantro
• 1/2 cup olive oil 118 mL
• 2 cloves garlic
• 1 jalapeno pepper seeds removed
• 1 Tbsp lemon juice 15 mL
• 1/4 tsp salt

Garnish

• Handful of pine nuts

INSTRUCTIONS

• Trim the leaves and tough core from the cauliflower, being sure to leave the head intact. Rub olive oil all over the top and bottom of the cauliflower, using your hands to work it into the small grooves. Sprinkle top and bottom with salt then set in a large rimmed pan or cast iron skillet. Cover tightly with aluminum foil.
• Bake cauliflower at 375 degrees F (190 C) for 30 minutes, then remove aluminum foil. Increase temperature to 400 degrees F (204 C) and continue baking for 45 minutes to 1 hour, or until outside is lightly browned.
• While cauliflower cooks, add feta and cream cheese to a food processor and blend until smooth and creamy. Transfer to a small serving bowl and set aside.
• Rinse out food processor then add all of the “herb sauce” ingredients. Blend until smooth, and transfer to a small serving bowl.
• Place cauliflower on a serving tray. You can either spread on whipped feta and the sauce now and sprinkle with a handful of pine nuts, or spread and garnish each individual serving as you slice it up.

NUTRITION

Serving: 1serving – Calories: 362kcal – Carbohydrates: 8.9g – Protein: 8.3g – Fat: 34.6g – Cholesterol: 37mg – Sodium: 747mg – Fiber: 3.2g

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This post contains affiliate links, which means if you buy something from that link I may earn a commission, at no extra cost to you. Thanks for supporting Live Eat Learn and for making these recipes possible! This recipe first appeared over on Amanda’s Cookin‘, where’s I’m a contributor.