Description
This Whole Roasted Cauliflower Recipe with Butter Sauce is made with a head of cauliflower, cherry tomatoes, butter, onion, white wine, garlic and parsley.
Ingredients
Scale
- 1/4 cup olive oil
- Head of Cauliflower, cut bottom leaves
- 1 quart cherry tomatoes
- 2 tablespoons butter
- 1 yellow onion, chopped
- ⅓ cup white wine
- 3 cloves garlic, minced
- Salt and pepper
- Optional: grated Parmesan cheese
- 2 tablespoons chopped parsley
Instructions
- Preheat the oven to 400°F.
- Cut off the bottom of the stem of the cauliflower and break off any of the outer leaves. Carefully cut out the hard core of the cauliflower, near the bottom. Leave the main stem intact and make sure not to cut through florets.
- Place the cauliflower in a Dutch oven. Drizzle olive oil over the cauliflower and use your hands to evenly coat. Place the cauliflower, core side down. Add cherry tomatoes, onion, and garlic around the cauliflower. Pour white wine onto the cauliflower as well as butter.
- Add the cauliflower, covered, in the oven and cook until tender when pierced with a knife, around 45 minutes. When cauliflower is tender, remove from the oven.
- Cut the cauliflower and spoon the sauce over it. Garnish with parsley and top with grated parmesan.
Notes
- Choose a fresh, firm cauliflower: Look for a cauliflower head that is firm to the touch, with compact florets and fresh green leaves. Avoid cauliflower heads that have brown spots, soft spots, or signs of wilting, as these may indicate that the cauliflower is not fresh and may not roast well.
- Trim and prepare the cauliflower properly: Remove any leaves and trim the stem of the cauliflower head so that it sits flat on the baking sheet or roasting pan. You can also make a small slit in the stem to help with even cooking.
- Season generously: Whole roasted cauliflower can be bland on its own, so be sure to season it generously with your preferred herbs, spices, and seasonings. You can use a marinade or simply brush the cauliflower with oil and sprinkle it with salt, pepper, and other desired seasonings to add flavor.
- Use high heat: Roasting cauliflower at a high temperature, such as 400°F to 450°F (200°C to 230°C), can help achieve a crispy and golden crust while keeping the inside tender. Be sure to preheat your oven to the desired temperature before roasting.
- Baste or brush with oil or butter: During roasting, you can baste or brush the cauliflower with oil or melted butter to keep it moist and add flavor. This can be done once or twice during the cooking process.
- Check for doneness: Whole roasted cauliflower can take varying times to cook, depending on the size and freshness of the cauliflower head. Check for doneness by inserting a fork or skewer into the thickest part of the cauliflower. It should be tender and easily pierced when done.
- Serve with desired toppings: Whole roasted cauliflower can be served as is or with a variety of toppings, such as sauces, cheese, nuts, or herbs. Be creative and experiment with different toppings to enhance the flavor and presentation of the dish.
- Store leftovers properly: If you have leftovers, store them properly as mentioned in the previous answer. Keep in mind that whole roasted cauliflower is best enjoyed fresh and may lose texture and flavor when reheated.
- Customize to your preference: Feel free to experiment with different seasonings, marinades, and toppings to customize the whole roasted cauliflower recipe to your preference. You can use herbs, spices, cheeses, sauces, and other ingredients to create a dish that suits your taste buds.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Sides
- Method: Cooking
- Cuisine: American
Nutrition
- Serving Size: 1
- Calories: 95.2
- Sugar: 0.4 g
- Sodium: 160.0 mg
- Fat: 2.2 g
- Saturated Fat: 1.2 g
- Carbohydrates: 10.4 g
- Fiber: 3.7 g
- Protein: 9.9 g
- Cholesterol: 4.9 mg
