In this impressive whole roasted cauliflower recipe, the cauliflower is poached in a seasoned broth before being roasted in a super-hot oven. Serve as a first course or offer the roasted cauliflower as the centerpiece of a multi-dish buffet.

Molly Stevens
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Ingredients

Cauliflower
Vinaigrette

Directions

Instructions Checklist
  • To prepare cauliflower: Preheat oven to 475 degrees F. Line a pie pan or baking dish with parchment paper.

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  • Combine water, lemon slices, salt and paprika in a large pot. Bring to a boil over medium-high heat. Remove any outer leaves from cauliflower, but do not remove the core. Gently lower the cauliflower into the boiling water. Simmer gently, turning once, until it starts to soften, about 6 minutes. Using a sturdy pair of tongs, transfer the cauliflower to a colander to drain.

  • Place the cauliflower stem-side down in the prepared baking dish. Drizzle 1 tablespoon oil over the top.

  • Roast the cauliflower, rotating the pan if it appears to be browning unevenly, until browned all over, 30 to 35 minutes.

  • To prepare vinaigrette: Combine anchovies, parsley, shallot, capers, vinegar and lemon zest in a food processor. Process, scraping down the sides a few times, until finely minced. With the machine running, add 2 tablespoons oil. Transfer to a small bowl and stir in sour cream.

  • Serve the cauliflower whole or cut into portions, with the vinaigrette.

Tips

Make Ahead Tip: To make ahead: Cover and refrigerate the vinaigrette (Step 5) for up to 1 day; stir before serving.

Equipment: Parchment paper

Nutrition Facts

78.6 calories; protein 2.4g 5% DV; carbohydrates 5.1g 2% DV; exchange other carbs 0.5; dietary fiber 1.9g 8% DV; sugars 1.8g; fat 6g 9% DV; saturated fat 1.2g 6% DV; cholesterol 3.1mg 1% DV; vitamin a iu 193.5IU 4% DV; vitamin c 44.8mg 75% DV; folate 54mcg 14% DV; calcium 32.8mg 3% DV; iron 0.6mg 3% DV; magnesium 16.8mg 6% DV; potassium 294.2mg 8% DV; sodium 387.9mg 16% DV; thiamin 0.1mg 5% DV.