This whole roasted cauliflower is the perfect side dish to serve when you have guests at home. Easy to make, it’s an impressive dish everyone will love!
How to Cook a Whole Cauliflower at Home?
- Remove the outer leaves. Cut the bottom of the cauliflower to make sure it is stable.
- Add it to a dutch oven and cover with a lid. Cook at 400F for 45 minutes.
- Remove the lid and finish the cooking process without it, to get a crispy texture.
- Serve it with a sauce and some toppings, like this amazing recipe!
How Long Does Raw Cauliflower Last in the Fridge?
It will last about 1 week in the fridge.
How to Keep Cooked Whole Roasted Cauliflower?
If you do have leftovers, I recommend to keep the yogurt sauce aside. Make sure you transfer the cooked cauliflower to a airtight container. It will last up to 4 days in the fridge.
Best Pesto to Use for This Recipe:
This recipe was developed in partnership with Le Grand. I used the Sun-Dried tomato.
Expert Tips
- Make sure you spread the sun-dried tomato pesto on the cauliflower evenly.
- The cooking time may vary based on the size of the cauliflower. Check if it’s cooked by piercing with a fork or the tip of a knife.
- Make sure you season well the yogurt sauce as well as cauliflower before serving.
Whole Roasted Cauliflower with Sun-dried Tomato Pesto
Servings
4
servingsPrep time
20
minutesCooking time
1
hourThis whole roasted cauliflower is the perfect side dish to serve when you have guests at home. Easy to make, it’s an impressive dish everyone will love!
Ingredients
Instructions
- Preheat the oven to 400F. Add 1-2 tablespoons to a dutch oven.
- Prepare the cauliflower. Remove the outer leaves. Cut the bottom of the cauliflower to make sure it is stable. Spread the sun-dried tomato pesto all over the cauliflower. Use your hands to make sure the cauliflower is coated evenly. Transfer the cauliflower to the dutch oven. Cover with a lid and cook for 40-50 minutes*.
- Prepare the roasted flaked almonds. In a pan over low heat, cook the almonds for 5-10 minutes, stirring every minute or so. Set aside.
- Prepare the yogurt sauce. Combine the yogurt, mint leaves and garlic to a food processor or blender. Season well.
- After 40-50 minutes of cooking time, remove the lid. Add parmesan cheese on top of the cauliflower. Place back the cauliflower in the oven for another 15 minutes or so.
- To a large plate, spread the yogurt sauce evenly. Transfer the roasted cauliflower on top of the yogurt sauce. Add more parmesan cheese, roasted flaked almonds and drizzle with olive oil. Season well and add garnish with mint leaves.
Notes
- The cooking time may vary based on the size of the cauliflower.
