Season the Cauliflower: Place the cauliflower on a baking sheet or in a large ovenproof dish. Drizzle it with olive oil and rub the oil all over the cauliflower to coat it evenly. Sprinkle with salt, pepper, garlic powder, smoked paprika (if using), and dried thyme or rosemary (if using). Add 1/4 cup of water or vegetable broth to the bottom of the baking dish to help the cauliflower steam as it roasts.
Roast the Cauliflower: Cover the cauliflower loosely with aluminum foil and roast it in the preheated oven for 30-40 minutes. After this time, remove the foil and continue roasting for another 20-25 minutes, or until the cauliflower is tender and golden brown on the outside. You should be able to easily pierce the stem with a fork when it’s done. The cooking time may vary depending on the size of the cauliflower, so check it regularly.
Make the Butter Sauce: While the cauliflower is roasting, prepare the butter sauce. In a small saucepan, melt the butter over medium heat. Add the minced garlic and sauté for about 1-2 minutes until fragrant, being careful not to burn the garlic. Stir in the lemon juice, Dijon mustard (if using), and crushed red pepper flakes (if using). Season the sauce with salt and pepper to taste. Allow the sauce to simmer for a minute or two, then remove it from heat.
Finish and Serve: Once the cauliflower is roasted to your liking, remove it from the oven. Place it on a serving platter and drizzle the prepared butter sauce generously over the top. Garnish with freshly chopped parsley and serve immediately. For added richness, you can also sprinkle some grated Parmesan cheese over the cauliflower before serving.
Tips for Serving and Storing:
Serving Suggestions:
Serve your whole roasted cauliflower as a main course for a light, plant-based meal or as a side dish alongside roasted meats or grilled fish.
Pair the cauliflower with a simple salad or roasted potatoes to complete your meal.
For an added burst of flavor, drizzle a bit of balsamic reduction or pomegranate molasses over the cauliflower just before serving.
Storing Leftovers:
If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days.
Reheat the roasted cauliflower in the oven at 350°F (175°C) for about 10-15 minutes until warmed through. You can also reheat it in the microwave, but it may lose some of its crispy texture.
The butter sauce can be stored separately in the fridge and reheated when needed.
Freezing:
While whole roasted cauliflower is best enjoyed fresh, you can freeze leftover florets. Simply cut the cauliflower into bite-sized pieces before freezing to make reheating easier. To reheat from frozen, roast in the oven at 375°F (190°C) for 15-20 minutes.
Variants:
Spicy Version:
Add 1/2 teaspoon of chili powder or cayenne pepper to the butter sauce to give the dish a spicy kick.
Alternatively, sprinkle a little chili powder over the cauliflower before roasting.
Cheesy Cauliflower:
For a cheesy twist, sprinkle grated cheese such as cheddar, Parmesan, or Gruyère over the cauliflower during the last 10 minutes of roasting. This will create a crispy, cheesy crust that adds extra flavor.
Herb-Infused Butter Sauce:
Experiment with different fresh herbs in the butter sauce. Thyme, rosemary, or even basil can give the sauce a fresh, aromatic flavor that complements the cauliflower perfectly.
Vegan Option:
Replace the butter with olive oil or coconut oil for a dairy-free version. Use nutritional yeast instead of cheese for a cheesy flavor without the dairy.
FAQ:
1. Can I make this recipe ahead of time? Yes, you can prepare the cauliflower in advance by roasting it and storing it in the fridge. Reheat it in the oven when you’re ready to serve, and drizzle the butter sauce just before serving.
2. How do I know when the cauliflower is cooked? The cauliflower is done when it’s golden brown on the outside and fork-tender on the inside. You should be able to easily pierce the stem with a fork, and the outer florets should be crispy and slightly caramelized.
3. Can I make this without the butter sauce? Absolutely! The roasted cauliflower is delicious on its own with just olive oil and seasoning. The butter sauce adds richness, but if you’re looking for a lighter version, you can skip it or opt for a drizzle of olive oil and lemon juice.
4. Can I use frozen cauliflower for this recipe? Fresh cauliflower works best for this recipe to achieve a crispy, golden exterior. If you’re using frozen cauliflower, you may want to roast it at a higher temperature (425°F/220°C) and reduce the cooking time slightly to avoid it becoming too mushy.
5. Can I serve this cauliflower at room temperature? Yes, this dish can be served warm, at room temperature, or even chilled. It’s versatile enough for various occasions, including picnics or potlucks.
Conclusion:
This Whole Roasted Cauliflower with Butter Sauce is a simple yet stunning way to enjoy this nutritious vegetable in all its glory. With its crispy outer layers and tender, flavorful core, it’s the perfect addition to any meal. Whether you’re hosting a dinner party or just looking for a nutritious side, this dish will not only satisfy your taste buds but also add a touch of elegance to your table.
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