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Whole Roasted Cauliflower with Pesto

Whole Roasted Cauliflower with Pesto

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 1 review
  • Author: Claudia Curici, Health Coach
  • Prep Time: 10 minutes
  • Cook Time: 40 minutes
  • Total Time: 50 minutes
  • Yield: 4
  • Category: Dinner, Side Dish
  • Method: Roasting
  • Diet: Gluten-Free, Vegetarian

Description

This whole roasted cauliflower with pesto transforms a humble vegetable into a beautiful centerpiece worthy of both weeknight dinners and holiday tables. Roasting the cauliflower whole allows it to become tender while retaining its shape, while the pesto infuses it with rich flavor from herbs, olive oil, nuts, and Parmigiano. Served with extra fresh pesto and a sprinkle of sea salt, this simple dish is an elegant way to make vegetables the star of the meal.

Ingredients

  • 1 whole cauliflower head
  • 1 cup olive oil pesto of your choice, divided
  • Sea salt and freshly ground black pepper, to taste

Instructions

  1. Preheat the oven to 200°C (400°F) and prepare a Dutch oven.
  2. Remove the outer leaves from the cauliflower and trim the stem so the cauliflower sits flat and stable. Be careful not to cut into the florets. Wash and pat dry thoroughly.
  3. Turn the cauliflower upside down. Using about 1/4 of the pesto, spread it over the base and gently push it into the spaces between the florets.
  4. Turn the cauliflower upright and spread 1/4 of the pesto over the top and sides, coating the surface evenly. Reserve about 1/2 cup pesto for serving.
  5. Place the cauliflower in the Dutch oven. Cover it with a piece of parchment paper that has been lightly moistened and crumpled, fitting it between the cauliflower and the sides of the pot. Cover the Dutch oven with aluminum foil.
  6. Bake covered for about 30 minutes.
  7. Remove the foil and continue baking for 20 to 30 minutes more, depending on your preferred texture. The cauliflower should be tender when pierced with a small knife or skewer. I prefer it slightly al dente, but you can roast it longer for a softer texture.
  8. Transfer the cauliflower to a serving platter and cut into 4 wedges.
  9. Serve with the reserved pesto, sea salt flakes, and freshly ground black pepper.

Notes

Any pesto or herb-based olive oil sauce works beautifully here. Classic basil pesto is always a great choice, but parsley pesto, cilantro pesto, arugula pesto, or mixed-herb pestos are equally delicious. The combination of fresh herbs, olive oil, nuts, and Parmigiano adds richness and flavor to the roasted cauliflower. For a dairy-free version, use a vegan pesto. 

Find it online: https://creativeinmykitchen.com/whole-roasted-cauliflower-with-pesto/