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.
To prepare cauliflower: Preheat oven to 475 degrees F. Line a pie pan or baking dish with parchment paper.
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.
Make Ahead Tip: To make ahead: Cover and refrigerate the vinaigrette (Step 5) for up to 1 day; stir before serving.
Equipment: Parchment paper
1 vegetable, 1 fat