Thanksgiving Cauliflower

Thanksgiving Cauliflower

This Thanksgiving Cauliflower is probably the easiest and my new favorite way to prepare cauliflower. A slow-baking whole cauliflower, nicely browned with a crunchy side and a melting, flavorful heart.

5 from 8 votes

Print Pin

Course: Sidedish

Cuisine: internationnal

Keyword: cauliflower, One pot

Prep Time: 15

Cook Time: 45

Total Time: 1

Servings:

Calories: 160kcal

Author: Sophie Viau

Ingredients

1 medium cauliflower head

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

First things first, preheat your oven to 375°F (190°C). While that's heating up, remove the leaves from the cauliflower and trim the stem so it sits flat. Rinse the cauliflower and pat it dry gently.
In a small bowl, combine the extra virgin olive oil, Dijon mustard, dry white wine, finely chopped red onion, garlic powder, onion powder, salt, black pepper, and red pepper flakes. Give it a good whisk until everything is well incorporated. This sauce is where the magic happens – it's packed with flavor that will infuse the cauliflower with deliciousness.
Now, place your cauliflower on a baking sheet, a large oven-safe skillet, or a Dutch oven. Drizzle the sauce over the cauliflower, making sure it gets into all the nooks and crannies. You can use a brush to help spread it evenly.
Cover and pop your sauced-up cauliflower into the preheated oven and let it roast for about 40 minutes. Uncover and cook for another 5 minutes.You want it to become tender cauliflower and develop a beautiful golden brown crust. You can check for doneness by inserting a knife or fork – it should go through with ease.
Once your cauliflower is perfectly roasted, remove it from the oven. Sprinkle those roasted pumpkin seeds and pomegranate seeds on top for a delightful crunch and burst of color. Finish it off with some fresh parsley for a burst of freshness.
A Cauliflower roast that's sure to be a huge hit at your next Thanksgiving dinner. This delicious side dish recipe not only looks fantastic on your table, but it also has a wonderful flavor.

Notes

Storage

Refrigeration: If you have any leftovers, allow the cauliflower to cool to room temperature. Place it in an airtight container or wrap it tightly with plastic wrap. Store it in the refrigerator for up to 3-4 days.

Freezing: While cauliflower can be frozen, it may lose some of its texture and flavor after thawing. If you want to freeze it, wrap the whole cauliflower tightly in plastic wrap and then in aluminum foil. Label it with the date and place it in the freezer. It can be frozen for up to 2-3 months.

Nutrition