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A an overhead shot of a plate of whole roasted cauliflower with lemony yogurt sauce.

Whole Roasted Cauliflower with Lemony Yogurt Sauce

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4.8 from 5 reviews

Description

I’ve made this three times since spotting the recipe in the September Food and Wine: Miznon’s Whole Roasted Cauliflower. I’ve slightly changed the salt quantities/types — I use kosher salt (as opposed to sel gris) to boil the cauliflower, and I use Maldon sea salt (as opposed, again, to sel gris) for seasoning. I like serving this with a lemony yogurt sauce, but know that that is totally optional.

Ingredients

for the cauliflower:

  • 1 (1 1/2- to 2-pound) head cauliflower with leaves
  • 1/3 cup kosher salt
  • 1 to 2 teaspoons nice, flaky sea salt, such as Maldon
  • 3 tablespoons best-quality extra-virgin olive oil, divided

for the yogurt sauce:

  • 1 cup Greek yogurt (I’m partial to Fage)
  • 1 tablespoon freshly squeezed lemon juice
  • 1/4–1/2 teaspoon kosher salt or to taste
  • extra-virgin olive oil, optional
  • za’atar, optional

Instructions

  1. Preheat oven to 550°F with oven rack in center of oven. Trim stem of cauliflower, keeping leaves intact, so it will sit level on a rimmed baking sheet—I line mine with parchment paper. Bring a large pot of water to a boil in a stockpot over high heat. Stir in the 1/3 cup kosher salt until dissolved.
  2. Add cauliflower to water; place a heatproof ceramic plate on top of cauliflower to keep it submerged or use a lid and partially cover the pot. Boil until tender and a fork inserted in cauliflower meets no resistance, 10 to 13 minutes—NOTE: If you are using a smaller head of cauliflower, consider reducing the boiling time to 8-10 minutes. Using a spider, gently lift cauliflower from water, and let drain in spider or transfer to a colander and drain in the sink. Let stand until cauliflower has cooled slightly and is dry to the touch, about 15 minutes. Place cauliflower, stem side down, on a rimmed baking sheet.
  3. Rub 1 tablespoon olive oil between hands, then rub over cauliflower to apply a thin, even layer OR:  drizzle the cauliflower with some of the tablespoon of oil, then coat your hands with the remainder and rub the oil all over it. Sprinkle 1 to 1 1/2 teaspoons sea salt over the cauliflower (salt might clump in some places). You may need to turn the cauliflower upside down and rub it in the salt that falls on the sheet pan. Bake in preheated oven until dark brown, about 25 minutes—this may take longer depending on your oven. If you find it’s not getting as dark as you would like, you can run it under the broiler, watching closely the entire time.
  4. Meanwhile, make the yogurt sauce: stir together the yogurt, lemon, and salt.
  5. To serve, smear the yogurt onto a plate. Drizzle with olive oil. Sprinkle with za’atar.
  6. Remove cauliflower from the oven, and carefully rub with remaining 2 tablespoons olive oil. Place on top of yogurt smear. Serve hot.
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Category: Vegetable
  • Method: Oven
  • Cuisine: Middle Eastern

Find it online: https://alexandracooks.com/2018/10/10/whole-roasted-cauliflower-with-lemony-yogurt-sauce/