Description
Whole Roasted Cauliflower is an elegant and flavorsome vegetarian dish featuring a tender, slow-cooked cauliflower enhanced with saffron and turmeric, roasted to a perfect char, and served with a creamy feta and Greek yogurt sauce, drizzled with a sweet and tangy pomegranate dressing. Garnished with pomegranate seeds and fresh mint, this dish is both visually stunning and nutritionally rich, perfect for impressing guests or enjoying a sophisticated meal.
Ingredients
Scale
Cauliflower and Cooking Liquid
- 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
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 (more as needed)
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 (200°C) and line a baking sheet with aluminum foil to facilitate easy roasting and cleanup.
- Bloom the saffron: Grind about 10 strands (1/2 teaspoon) of saffron threads finely using a mortar and pestle or spice grinder. Mix 1/4 teaspoon of the ground saffron with 3 tablespoons of water and set this infusion aside to release its color and flavor.
- Trim the cauliflower: Remove the larger, tougher outer leaves from the cauliflower and trim the stalk slightly, taking care to keep the cauliflower whole so it roasts evenly.
- Boil the cauliflower: In a large saucepan, bring water to a low boil and add kosher salt, turmeric, the bloomed saffron water, bay leaves, and roughly chopped garlic. Gently lower the cauliflower, top side down, into the pot. Cover with a lid and cook for 10 to 15 minutes until the cauliflower is tender enough to easily pierce with a knife.
- Make the feta and yogurt sauce: While the cauliflower cooks, combine feta, Greek yogurt, crushed garlic, lemon zest, lemon juice, and freshly ground pepper in a food processor. Blend until combined and then drizzle in 1 tablespoon of olive oil while running until the sauce is whipped and smooth. Set aside for serving.
- Make the pomegranate dressing: In a small bowl, whisk together pomegranate molasses, maple syrup, and 1 tablespoon of olive oil until fully emulsified and smooth. Set aside to drizzle later.
- Drain the cauliflower and roast: When tender, carefully remove the cauliflower with a slotted spoon or tongs and drain it well in a colander. Place the cauliflower stem-side down on the prepared baking sheet. Drizzle 2 tablespoons of olive oil evenly over it. Roast in the preheated oven for 40 to 45 minutes until golden and slightly charred on top.
- Assemble the dish: Spread the prepared feta and yogurt sauce on a large serving plate. Place the whole roasted cauliflower on top of the sauce.
- Garnish and serve: Drizzle the pomegranate dressing and additional extra virgin olive oil over the cauliflower as desired. Garnish with vibrant pomegranate seeds and chopped fresh mint leaves before serving to add color and fresh flavors.
Notes
- This dish is an elegant, vegetarian option packed with flavor and nutrients, perfect for impressing meat lovers and vegetarians alike.
- Saffron adds a unique aroma and color to the cauliflower, enhancing the dish’s profile.
- The creamy feta and yogurt sauce balances the tangy sweetness of the pomegranate dressing beautifully.
- Roasting after boiling ensures the cauliflower is tender inside and slightly charred outside for complex texture and flavor.
- Leftover feta and yogurt sauce makes a great dip or spread for sandwiches throughout the week.
Nutrition
- Serving Size: 1 serving
- Calories: 228 kcal
- Sugar: 10.7 g
- Sodium: 695 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: 22 mg
