Whole Roasted Cauliflower
This Whole Roasted Cauliflower is brushed with a Dijon and white wine sauce, then roasted until golden brown. Finished with pumpkin seeds, pomegranate seeds, and parsley, it’s a show-stopping side dish that’s perfect for Thanksgiving or any holiday meal.
Servings: 6
Calories: 160kcal
Equipment
- Baking sheet, large oven-safe skillet, or Dutch oven
- Small mixing bowl
- Whisk
- Pastry brush (or spoon for drizzling)
- Sharp knife (for trimming and testing doneness)
- Cutting board
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
- Wine substitute – If you prefer not to use wine, replace it with vegetable broth or apple cider vinegar for a similar tang.
- Roasting time – Cooking time can vary depending on the size of your cauliflower. Larger heads may need an extra 10 minutes.
- Crispy crust tip – For extra crunch, uncover the cauliflower during the last 10 minutes and broil for 2–3 minutes.
- Make ahead – Roast the cauliflower earlier in the day, then reheat at 350°F (175°C) before serving. Add garnishes just before serving for best texture.
Nutrition
Calories: 160kcal | Carbohydrates: 10g | Protein: 4g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Sodium: 478mg | Potassium: 400mg | Fiber: 3g | Sugar: 4g | Vitamin A: 55IU | Vitamin C: 49mg | Calcium: 35mg | Iron: 1mg
