Description
Whole Roasted Cauliflower is an elegant and flavorful vegetarian dish that features a beautifully charred cauliflower roasted to perfection. The dish is enhanced with a vibrant saffron and turmeric-infused boiling liquid, served alongside a creamy feta and Greek yogurt sauce, and finished with a sweet and tangy pomegranate dressing. Garnished with fresh mint and pomegranate seeds, this recipe provides a nutritious and visually stunning centerpiece perfect for impressing guests or enjoying a special meal.
Ingredients
Scale
For the Cauliflower
- 1 large cauliflower
- 1/2 teaspoon saffron threads
- 1 teaspoon Kosher salt
- 1/2 teaspoon turmeric
- 2 bay leaves
- 1 clove garlic, roughly chopped
- 2 tablespoons extra virgin olive oil
For the Feta and Yogurt Sauce
- 5 ounces block quality feta cheese, drained
- 1/2 cup Greek yogurt
- 1 clove garlic, crushed or minced
- 1 lemon, zested
- 2 teaspoons fresh lemon juice
- 1/2 teaspoon freshly ground pepper
- 1 tablespoon extra virgin olive oil
For the Pomegranate Dressing and Garnish
- 2 tablespoons pomegranate molasses, homemade or store-bought
- 2 tablespoons maple syrup
- 1 tablespoon extra virgin olive oil
- Pomegranate seeds, for garnish
- Fresh mint leaves, chopped, for garnish
Instructions
- Prepare the oven and baking sheet: Preheat your oven to 400°F (204°C) and line a baking sheet with foil to make cleanup easier and to help with even roasting.
- Bloom the saffron: Using a mortar and pestle or spice grinder, grind 1/2 teaspoon of saffron threads until you have about 1/8 to 1/4 teaspoon of ground saffron. Mix 1/4 teaspoon of this ground saffron with 3 tablespoons of water and set aside to release its color and flavor.
- Trim the cauliflower: Remove the larger, tougher leaves from the cauliflower and trim the stalk slightly to keep the vegetable whole and manageable for boiling and roasting.
- Boil the cauliflower: Fill a large saucepan with enough water to fully submerge the cauliflower. Add salt, turmeric, the bloomed saffron mixture, bay leaves, and roughly chopped garlic. Bring to a low boil over medium-high heat. Carefully lower the cauliflower, top side down, into the pot, cover with a lid, and cook for 10 to 15 minutes until tender enough to insert a knife into the stem with little resistance.
- Make the feta and yogurt sauce: While the cauliflower cooks, combine the drained feta, Greek yogurt, crushed garlic, lemon zest, lemon juice, and freshly ground pepper in a food processor. Blend while drizzling in 1 tablespoon of olive oil until the sauce is smooth and whipped in texture. Set aside.
- Make the pomegranate dressing: In a small bowl, whisk together the pomegranate molasses, maple syrup, and 1 tablespoon of olive oil until fully combined. Set aside for finishing the dish.
- Drain the cauliflower and roast: Use a slotted spoon or tongs to carefully remove the cauliflower from the pot and place it into a colander to drain thoroughly. Set the cauliflower stem-side down on the prepared baking sheet, drizzle with 2 tablespoons of olive oil, and roast in the preheated oven for 40 to 45 minutes until charred and cooked through.
- Assemble the dish: On a serving plate, spread a generous layer of the feta and yogurt sauce. Carefully place the roasted whole cauliflower on top of the sauce.
- Garnish and serve: Drizzle the pomegranate dressing evenly over the cauliflower. Add a little extra olive oil if desired. Scatter fresh pomegranate seeds and chopped mint leaves on top for a burst of color and freshness before serving.
Notes
- This dish is a sophisticated vegetarian option, packed with flavor and nutrients, sure to impress even those who typically prefer meat dishes.
- Ensure the cauliflower is tender before roasting to achieve a perfect texture after baking.
- You can prepare the sauces ahead of time and store refrigerated, enhancing convenience for meal prep.
- The pomegranate molasses adds a sweet and tangy depth; if unavailable, consider substituting with a mix of reduced balsamic vinegar and honey, though it will alter the flavor slightly.
- Leftover feta and yogurt sauce can be used as a dip or spread for other meals throughout the week.
Nutrition
- Serving Size: 1 serving
- Calories: 227.5 kcal
- Sugar: 10.7 g
- Sodium: 695.1 mg
- Fat: 14.9 g
- Saturated Fat: 4.6 g
- Unsaturated Fat: 9.2 g
- Trans Fat: 0.002 g
- Carbohydrates: 18.5 g
- Fiber: 2.7 g
- Protein: 7.3 g
- Cholesterol: 21.9 mg
