Whole Roasted Cauliflower seems to be all the rage in Middle Eastern restaurants at the moment. They often serve it drizzled with tahini and toasted almonds. My version is a bit fresher and zingier. Lemon, garlic, cumin, and dill work in perfect harmony with the melting butter to pack some flavor into this cauliflower recipe. I prefer roasting over slow-cooked whole cauliflower as I think it gives the vegetable a wonderful caramelized taste.
This is a really fun dish to serve at a dinner party or any time you have friends over – the whole cauliflower looks great on a plate and everyone can pile in to cut it for themselves. This recipe is easily made vegan by subbing the butter for olive oil.
To make the Whole Roasted Cauliflower, you will need the following ingredients:
Preheat the oven to 350°F.
In a small bowl, combine the butter, lemon zest, garlic, dill, cumin, salt, and pepper until well mixed.
Slice the cauliflower stem off straight at its base, so that when you place it in a dish, it remains upright.
Place the cauliflower in a deep baking dish or casserole pot and cover the top and sides with the butter marinade. Cover the dish with foil.
Roast the cauliflower for about an hour until it is cooked through. It should be tender through to the center when tested with a knife.
Ladle the melted butter and juices over the cauliflower when serving.
This Whole Roasted Cauliflower will really make an impact on your dinner table. It looks tantalizing and tastes amazing too! Take a photo of this wow factor dish and don’t forget to tag #cookmerecipes when you upload it!
Thanks
