This Thanksgiving Cauliflower is probably the easiest and tastiest way to prepare cauliflower. A slow-baking whole cauliflower, nicely browned with a crunchy side and a melting, flavorful heart. A perfect recipe for an aperitif or as a side dish!
To make whole cauliflower roasted in the oven, it is important to clean it well by soaking it in vinegar water. We wouldn't want to have extra protein surprises in our recipe!
Honestly, if you've never tried whole roasted cauliflower before, you need to do it now. I have no doubt that you will succumb to the delicious flavors of this dish!
This Thanksgiving Cauliflower is so easy to make, but it looks impressive enough that your guests will think you spent hours in the kitchen preparing this dish. It’s healthy, delicious, and super simple! Plus, it only takes 50 minutes from start to finish.
The Ingredients
- Cauliflower
- Onion
- White wine
- Pomegranate seeds
- Pumpkin seeds
- Parsley
- Dijon mustard
- Onion powder
- Garlic powder
- Salt and Pepper
Quantities in the recipe card
The preparation
Combine sauce ingredients in a small bowl and mix well until blended.
Cut off the outer leaves of the cauliflower and cut off the stem from the rest of the head, then place the cauliflower in a large ovenproof pan.
Pour this mixture over the cauliflower and rub it over the cauliflower with your fingertips until it is completely coated
Cover and bake for about 35 minutes, or until tender.
Remove the lid, put the oven in the broiler, and place the cauliflower under the broiler for 5 minutes, or until golden brown.
FAQ'S
Cauliflower should not be washed until it is going to be cut up and used. After the cauliflower has been cut up as shown below, soak it in saltwater or vinegar water to help force any insects out that are lodged within the floret
Refrigerate – once cooled to room temperature, you can cover and refrigerate leftover roasted cauliflower for up to 3 days.
Others Festive Recipes
Thanksgiving Cauliflower
Ingredients
- 1 medium cauliflower
Sauce
- ¼ cup extra virgin olive oil
- 2 tablespoon Dijon mustard
- ¼ cup dry white wine
- 1 small red onion finely chopped
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- ½ teaspoon red pepper flakes
Garnish
- 3 tablespoon pumpkin seeds roasted
- 3 tablespoon pomegranate seeds
- Fresh parsley to taste
Instructions
- Preheat the oven to 400 ° F
- Combine sauce ingredients in a measuring cup and mix well until blended.
- Cut off the outer leaves of the cauliflower and cut off the stem from the rest of the head, then place the cauliflower in a large ovenproof pan.
- Pour this mixture over the cauliflower and rub it over the cauliflower with your fingertips until it is completely coated.
- Cover and bake for about 35 minutes, or until tender.
- Remove the lid, put the oven in the broiler and place the cauliflower under the broiler for 5 minutes, or until golden brown.
- Carefully transfer the cooked cauliflower to a plate, garnish with pomegranate seeds, toasted pumpkin seeds and a handful of chopped fresh parsley. Serve immediately.
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