Best 4 Whole Roasted Cauliflower With Almond Herb Sauce Recipes
A whole roasted cauliflower with an almond herb sauce is a hearty and delectable dish that can be enjoyed year-round. This vegetarian entree is not only visually appealing but also bursting with flavor. The roasted cauliflower takes center stage, showcasing its tender texture and caramelized exterior, while the almond herb sauce adds a nutty, aromatic dimension that complements the cauliflower perfectly. Whether served as a main course or as a side dish, this recipe is sure to impress with its unique blend of flavors and textures.
Here are our top 4 tried and tested recipes!
WHOLE ROASTED CAULIFLOWER WITH ALMOND-HERB SAUCE
This striking dish has become a modern classic, as chefs around the world are working out new ways to push vegetables into the center of the plate. It makes a lovely vegetarian main course after a pasta intro, or a gorgeous side dish for lamb or fish. Omit the anchovies in the sauce, and it becomes entirely vegetarian; replace the butter with more olive oil, and it turns vegan. Try using pale orange, green or purple cauliflower, or a head of spiky, psychedelic Romanesco. Carve it at the table, just like a roast, for maximum impact.
Provided by Julia Moskin
Categories dinner, vegetables, main course, side dish
Time 2h
Yield 2 main course servings, or 4 to 6 side dish servings
Number Of Ingredients 12
Steps:
- Heat the oven while you prepare the cauliflower: Place a heavy oven-proof skillet (a cast-iron skillet looks very nice) or a baking sheet in the oven and turn the heat to 375 degrees. Place a small pan of hot water on the floor of the oven, to create steam.
- Break off and discard the outer leaves from the cauliflower. Cut off the bottom of the stem, and then use the tip of a small, sharp knife to cut off the leaves close to the stem. Carefully cut out the hard core of the cauliflower, near the bottom. Leave the main stem intact and make sure not to cut through any of the florets.
- Rinse the cauliflower (leave the water clinging to the outside) and place on a work surface, core side up. Drizzle with olive oil and use your hands to rub over the cauliflower until evenly coated. Sprinkle with salt.
- Place the cauliflower on the hot pan in the oven, core side down, and cook until very tender all the way through when pierced with a knife, at least 1 hour or up to 2 hours. During the cooking, baste 2 or 3 times with more olive oil. It should brown nicely. If you have a convection feature, use it toward the end of baking to brown the crust.
- Make the sauce: In a small frying pan, toast nuts over low heat, shaking often, just until golden and fragrant. Set aside to cool.
- Soak anchovies, if using, for 5 minutes in cool water. Rinse and set aside on paper towels.
- In a food processor, combine almonds, anchovies, garlic and butter and pulse until smooth. Mix in oil, then vinegar. Mix in herbs and red pepper flakes, if using. Season to taste with salt and pepper. Set aside.
- When cauliflower is tender, remove from the oven. (If desired, run it briefly under the broiler first to brown the surface; there is no need to do this if you used convection.)
- Serve cauliflower in the skillet or from a serving plate. Cut into wedges and spoon sauce around each wedge.
Nutrition Facts : @context http, Calories 900, UnsaturatedFat 66 grams, Carbohydrate 28 grams, Fat 87 grams, Fiber 11 grams, Protein 14 grams, SaturatedFat 17 grams, Sodium 1240 milligrams, Sugar 9 grams, TransFat 0 grams
ROASTED CAULIFLOWER WITH HERB-CAPER SAUCE
This simple dish can easily be thrown together. For your next gathering, make the sauce a few hours ahead and keep it in the fridge until you're ready to serve. The cauliflower cooks quickly: Toss it in the oven to roast while the main dish rests.
Provided by Food Network Kitchen
Categories side-dish
Time 40m
Yield 6 to 8 servings
Number Of Ingredients 9
Steps:
- Position 2 oven racks in the upper and lower thirds of the oven and preheat the oven to 450 degrees F. Line two baking sheets with parchment paper.
- Cut the florets off of the cauliflower heads and cut into 1/2-inch pieces; put into a large bowl. Add 1/3 cup of the olive oil and toss to coat. Spread the florets out evenly on the 2 prepared baking sheets, without overlapping, and sprinkle with 1 teaspoon salt and a few grinds of pepper between the two baking sheets. Roast the cauliflower until charred in spots and tender when pierced with a knife, 22 to 24 minutes.
- Meanwhile, combine the capers and garlic in a food processor and pulse until finely chopped. Add the parsley, scallions, lemon zest and juice and continue to pulse until the leaves are coarsely chopped. With the machine running, pour in the remaining 1/2 cup olive oil and process until the mixture forms a loose pesto--like consistency. Season with a pinch of salt to taste.
- Transfer the cauliflower to a serving platter and the herb-caper sauce to a small serving bowl or ramekin. Serve the cauliflower with dollops of the sauce.
WHOLE ROASTED CAULIFLOWER WITH GREEN HERB SAUCE
A head of cauliflower becomes browned, nutty, and so tender it's scoopable when roasted whole. Serve it with a stirred-together fresh-herb sauce, fragrant with cilantro and parsley.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 1h15m
Number Of Ingredients 8
Steps:
- Preheat oven to 450 degrees. Place cauliflower on a parchment-lined rimmed baking sheet. Brush with 1/4 cup oil; season with salt and pepper. Pull short sides of parchment over cauliflower and fold one end over other a few times to seal. Fold long ends of parchment under cauliflower to create a packet. Roast until knife-tender, about 40 minutes. Tear open parchment at top; roast until golden brown, 15 to 20 minutes more.
- Stir together parsley, cilantro, garlic, mustard, vinegar, and remaining 1/2 cup oil in a small bowl to combine. Season with salt and pepper. Serve cauliflower warm, with sauce alongside.
CAULIFLOWER WITH ALMONDS
"THIS WAS MOTHER'S favorite vegetable dish for Thanksgiving dinner because it was so showy. The huge head of cauliflower was presented whole, covered with cheese sauce. The green beans surrounding it gave the dish a bright, festive look."
Provided by Taste of Home
Categories Side Dishes
Time 25m
Yield 6-8 servings.
Number Of Ingredients 9
Steps:
- Trim leaves from cauliflower, leaving 1 in. of stem for support. Place in Dutch oven; add hot water that covers stem but does not touch head. Cover and steam until tender, about 12-15 minutes. Meanwhile, melt butter in a small saucepan; blend in flour and salt. Add milk. Cook and stir over medium heat until thickened and bubbly; cook and stir 1 minute longer. To serve, cut off stem and place cauliflower in a serving dish. Spoon the sauce over and sprinkle with cheese, almonds and paprika. Accompany with green beans if desired.
Nutrition Facts :
Tips and Conclusion
If you're looking for a delicious and healthy roasted cauliflower recipe, this recipe is a great choice. Using simple ingredients and easy-to-follow steps, you can create a flavorful and nutritious meal. Here are some tips to help you make the most of this recipe:
- Choose a head of cauliflower that is firm and has tightly packed florets. This will ensure that the cauliflower will roast evenly and hold its shape.
- Trim the cauliflower florets to about 1-inch pieces. This will help them to cook evenly.
- Toss the cauliflower florets with olive oil, salt, and pepper. This will help them to brown and caramelize in the oven.
- Roast the cauliflower florets in a preheated oven at 425 degrees Fahrenheit for 25-30 minutes. You should stir them occasionally so that they evenly roast.
- Make the almond herb sauce while the cauliflower is roasting. This sauce is creamy and flavorful and pairs perfectly with the roasted cauliflower.
- Drizzle the almond herb sauce over the roasted cauliflower and serve. You can also garnish the dish with fresh herbs, such as parsley or cilantro.
This roasted cauliflower dish is a great option for a healthy and satisfying meal. It's perfect for a weeknight dinner or a weekend brunch. You can also serve it as a side dish with grilled chicken or fish.
Here are some additional tips for making this recipe:
- If you don't have almond butter, you can use another type of nut butter, such as cashew butter or peanut butter.
- You can add other herbs to the almond herb sauce, such as rosemary, thyme, or oregano.
- If you want a spicier sauce, you can add a pinch of chili powder or cayenne pepper.
- You can roast the cauliflower florets on a baking sheet or in a roasting pan. If you're using a baking sheet, make sure to line it with parchment paper so that the cauliflower doesn't stick.
- You can also grill the cauliflower florets instead of roasting them. If you're grilling them, preheat your grill to medium-high heat and cook the cauliflower florets for 10-12 minutes, or until they are tender and slightly charred.
This roasted cauliflower recipe is a versatile and delicious dish that you can enjoy in many different ways. Experiment with different variations of the recipe to find your favorite way to serve it.
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