Best 2 Garlic Whole Roasted Cauliflower Recipes

Are you ready to embark on a culinary journey that will tantalize your taste buds and impress your dinner guests? Look no further than the delectable whole roasted cauliflower with garlic, a dish that promises an explosion of flavors and aromas. This hearty and versatile vegetable takes center stage, roasted to perfection until it achieves a tender and caramelized exterior while maintaining a slightly firm and nutty interior. Infused with aromatic garlic and a blend of herbs, spices, and tangy citrus, this dish is a symphony of flavors that will leave you craving more. So, gather your ingredients, preheat your oven, and let's embark on a culinary adventure that will elevate your roasted cauliflower experience to new heights.

Here are our top 2 tried and tested recipes!

GARLIC WHOLE ROASTED CAULIFLOWER

Garlic Whole Roasted Cauliflower image

Provided by Food Network Kitchen

Categories side-dish

Time 1h30m

Yield 4 servings

Number Of Ingredients 15

Ingredients

1 large head cauliflower (2 1/2 to 3 pounds)
6 sprigs thyme
6 cloves garlic (3 smashed, 3 thinly sliced)
2 bay leaves
2 teaspoons coriander seeds
2 teaspoons black peppercorns
2 stalks celery, roughly chopped
1 shallot, roughly chopped
Zest of 1 lemon (in wide strips)
1 cup dry white wine
1/4 cup sugar
Kosher salt
1/4 cup extra-virgin olive oil
Freshly ground pepper
2 tablespoons chopped fresh parsley

Steps:

Preheat the oven to 450 degrees F. Trim the cauliflower: Cut the stem flush with the bottom. Cut a few slits into the core extending into the thick branches of the cauliflower (keep the florets intact). Put 3 thyme sprigs, the smashed garlic, bay leaves, coriander seeds and peppercorns on a square of cheesecloth and tie into a bundle. Combine 12 cups water, the celery, shallot, lemon zest, wine, sugar, 1/3 cup salt and the cheesecloth bundle in a pot large enough to submerge the cauliflower. Bring to a boil, whisking to dissolve the salt and sugar. Carefully add the cauliflower core-side down and cook until there is a slight resistance when pierced with a knife, about 15 minutes. (It's OK if the top of the cauliflower pops up during cooking.) Remove the cauliflower to a baking sheet.
Meanwhile, make the garlic oil: Combine the remaining 3 thyme sprigs, the sliced garlic, olive oil, 1/2 teaspoon salt and a few grinds of pepper in a small saucepan. Cook over medium heat until the garlic starts browning, 3 to 5 minutes. Discard the thyme. Brush the cauliflower with half of the oil, leaving the sliced garlic behind.
Roast the cauliflower until browned and tender, 30 to 40 minutes, brushing halfway through with the remaining garlic oil; reserve 1 teaspoon garlic oil and the sliced garlic.
Transfer the cauliflower to a cutting board or platter using a spatula. Add the parsley to the reserved garlic oil and spoon over the cauliflower. Cut into wedges.

WHOLE ROASTED CAULIFLOWER WITH BLACK-GARLIC CRUMBLE AND PARSLEY-ANCHOVY BUTTER

Whole Roasted Cauliflower With Black-Garlic Crumble and Parsley-Anchovy Butter image

The chef Sean Brock came up with this first course after making Craig Claiborne's Bagna Cauda. Instead of bathing the garlic and anchovy in the oil, Mr. Brock has you bathe a whole head of cauliflower in it. You use a ring mold to hold up the cauliflower in a sauté pan, then brown it by spooning over bubbling oil and butter - a process that's fun and a little hairy - and finish it in the oven. In place of garlic, you use fermented black garlic (which is soft and woodsy in flavor) and milk powder to make a "crumble." You slice the cauliflower into large slabs, like cross-sections of a tree, and top them with an anchovy butter and the crumble.

Provided by Amanda Hesser

Categories side dish

Time 1h30m

Yield 4 servings

Number Of Ingredients 14

Ingredients

8 tablespoons unsalted butter
1/4 cup nonfat powdered milk
10 black garlic cloves, peeled (see note)
Half the reserved brown butter (3-4 tablespoons)
4 tablespoons unsalted butter
2 anchovy fillets
Salt
Grated zest from 1/2 lemon
1 tablespoon lemon juice
1/3 cup chopped parsley
1 small head cauliflower
1/2 cup olive oil
4 tablespoons unsalted butter
Salt

Steps:

Make the black-garlic crumble: place the butter, powdered milk and black garlic cloves in a medium saucepan over low heat and cook until the powdered milk is golden brown and nutty, 20 minutes. Strain the butter from the solids and reserve. Dry the solids on paper towels. Place the solids and garlic cloves in a food processor and pulse to combine until the garlic is evenly distributed. Dry on paper towels.
Prepare the parsley-anchovy butter: Heat half the reserved brown butter with the fresh butter and mash in the anchovies. Season with salt, zest and juice. Fold in the parsley. Refrigerate until moldable. Using plastic wrap, form the butter into a log. Chill.
Heat the oven to 375 degrees. Remove the leaves from the cauliflower, leaving 1 inch of stem intact. Place a ring mold or cookie cutter around the stem to keep the cauliflower upright. Place the cauliflower, oil and butter in a large sauté pan over medium heat. Season the cauliflower with salt. With a large spoon, continually pour the hot oil-butter mixture over the cauliflower, lowering the heat to medium-low if the fat begins to smoke. After about 20 minutes, once the outside is golden brown, place the pan in the oven and bake until just tender in the middle, 15 to 20 minutes. Keep warm.
To serve: cut the warm cauliflower into 4 sections. Cut the butter log into 1/4-inch disks and place three slices on each section of cauliflower. Sprinkle with black-garlic crumble.

Nutrition Facts : @context http, Calories 781, UnsaturatedFat 40 grams, Carbohydrate 8 grams, Fat 84 grams, Fiber 2 grams, Protein 4 grams, SaturatedFat 40 grams, Sodium 472 milligrams, Sugar 2 grams, TransFat 2 grams

Tips:

Choosing the right cauliflower: Look for a head that is compact and heavy for its size, with tightly packed florets. Avoid heads with any signs of bruising or discoloration.
Preparing the cauliflower: Trim the stem and any large leaves from the cauliflower. Cut the cauliflower into quarters or eighths, depending on the size of the head.
Roasting the cauliflower: Preheat the oven to 400°F (200°C). Toss the cauliflower florets with olive oil, salt, and pepper. Spread the florets in a single layer on a baking sheet and roast for 20-25 minutes, or until tender and slightly browned.
Making the garlic sauce: While the cauliflower is roasting, make the garlic sauce. In a small bowl, whisk together mayonnaise, sour cream, grated Parmesan cheese, minced garlic, lemon juice, salt, and pepper. Set aside.
Serving the roasted cauliflower: Once the cauliflower is roasted, transfer it to a serving bowl. Drizzle with the garlic sauce and sprinkle with chopped parsley. Serve immediately.

Conclusion:

This roasted cauliflower recipe is a delicious and easy side dish that can be enjoyed by people of all ages. The roasted cauliflower is tender and slightly browned, with a slightly sweet and nutty flavor. The garlic sauce is rich and creamy, with a hint of lemon and garlic. The combination of the roasted cauliflower and the garlic sauce is simply irresistible. This recipe is sure to become a favorite in your household.