Whole Roasted Cauliflower with Creamy Spiced Sauce Recipe
This Whole Roasted Cauliflower with a Creamy Sauce is a flavorful and visually stunning vegetarian dish that features a whole cauliflower head boiled, then roasted with a smoky, spiced butter and olive oil mixture. It’s served with a tangy and creamy tahini-miso sauce, topped with sesame seeds, chives, and salsa macha for an added kick. Perfect as a centerpiece for dinner or a healthy side dish.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Side Dish
- Method: Roasting
- Cuisine: American Fusion
- Diet: Vegetarian
Ingredients
Scale
Cauliflower & Boiling
- 1 cauliflower head
- ½ cup white wine
- 1 tbsp salt (for water)
Spiced Oil/Butter Mixture
- ¼ cup olive oil
- 1 garlic clove (grated)
- 1 lemon (zest only)
- 1 tsp knorr chicken bouillon
- 3 tbsp melted butter
- 1 tbsp smoked paprika
- 1 tsp agave
- 1 ½ tbsp chipotle adobo (or 1 tsp powder)
- Salt and pepper to taste
Creamy Sauce
- ¼ cup skyr or Greek yogurt
- 1 tbsp tahini
- 1 tbsp white miso
- 1 ½ tsp agave
- 1 ½ tsp salsa macha or chili crisp
- Squeeze of lemon (to taste)
- Water (to thin it out)
Toppings
- Sesame seeds (to taste)
- Salsa macha (to taste)
- Chives (diced, to taste)
Instructions
- Prepare the Cauliflower: Start by trimming the leaves and stem so that the cauliflower can sit flat, making sure you leave enough of the stem intact to keep the head whole. Rinse the entire head under cold water to clean it thoroughly.
- Boil the Cauliflower: Fill a large pot with water and bring it to a rolling boil. Add the white wine and salt to the boiling water, then carefully place the cauliflower head into the pot. Cover with a lid and boil for about 15 minutes until tender but still firm.
- Preheat Oven: While the cauliflower is boiling, preheat your oven to 425℉ (220℃) to get it ready for roasting.
- Drain and Dry: Remove the cauliflower from the boiling water using tongs and set it on a steam basket or rack to drain and dry for 3-5 minutes. This helps remove excess moisture for better roasting.
- Make the Spiced Oil Mixture: In a small bowl, combine olive oil, grated garlic, lemon zest, Knorr chicken bouillon, melted butter, smoked paprika, agave, chipotle adobo, and season with salt and pepper. Stir until well mixed.
- Brush the Cauliflower: Place the cauliflower head on a baking sheet lined with parchment paper. Brush about ¾ of the spiced oil and butter mixture all over the cauliflower evenly to coat it well.
- Roast the Cauliflower: Roast the cauliflower in the preheated oven at 425℉ for 20 minutes. After 20 minutes, brush the remaining spiced oil mixture on the cauliflower and return it to the oven for an additional 10-15 minutes until golden and tender.
- Prepare the Creamy Sauce: In another bowl, whisk together skyr or Greek yogurt, tahini, white miso, agave, salsa macha, and a squeeze of lemon. Add a small amount of water little by little to thin the sauce to your preferred consistency. Adjust salt and lemon juice to taste.
- Serve with Sauce and Toppings: Drizzle the creamy sauce over the roasted cauliflower. Sprinkle sesame seeds, diced chives, and more salsa macha on top for added flavor and crunch. Serve warm.
Notes
- Boiling the cauliflower before roasting ensures it cooks evenly and stays moist inside while getting a crispy exterior.
- You can substitute chipotle adobo with chipotle powder if adobo is unavailable.
- For a vegan version, replace butter with vegan butter and use vegan yogurt instead of skyr/Greek yogurt.
- Adjust the level of salsa macha or chili crisp based on your preferred spice tolerance.
- Make sure to let the cauliflower dry well before roasting to get the best caramelization.
Keywords: whole roasted cauliflower, creamy sauce, tahini miso sauce, smoky paprika cauliflower, vegetarian roasted cauliflower, healthy side dish
