Roasted Cauliflower with Lemon Shallot Sauce

This Whole Roasted Cauliflower recipe is a show-stopping dish that is both flavorful and nutritious. The tender cauliflower is seasoned perfectly and served with a tangy lemon shallot sauce. It’s an excellent side dish or a light main course for those looking for a plant-based option.

Preparation Time

  • Prep Time: 15 minutes
  • Cook Time: 45-50 minutes
  • Total Time: 1 hour

Ingredients

  • Cauliflower: 2 small heads (1½-2 pounds each)
  • Ground pepper: ½ teaspoon, plus more to taste
  • Kosher salt: ¼ teaspoon, plus ⅛ teaspoon, divided
  • All-purpose flour: 2 tablespoons, divided
  • Canola oil: 2 tablespoons, plus 1 teaspoon, divided
  • Low-sodium vegetable broth: 3 cups, divided
  • Shallot: 1 small, minced
  • Dry white wine: ¼ cup
  • Lemon zest: Zest of 1 lemon

Directions

  • Prepare the Cauliflower:
    1. Preheat your oven to 400°F (200°C).
    2. Remove the leaves and trim the stem of the cauliflower so it can sit flat. Be careful not to cut too deeply into the florets.
  • Season and Roast:
    1. Rub each cauliflower head with 1 tablespoon of canola oil, ensuring even coverage.
    2. Season with ½ teaspoon of ground pepper and ¼ teaspoon of kosher salt.
    3. Place the cauliflower heads on a baking dish or roasting pan.
    4. Pour 2 cups of vegetable broth into the pan to create steam during roasting. Cover tightly with foil.
    5. Roast in the preheated oven for 30 minutes. Remove the foil and roast for an additional 15-20 minutes, or until the cauliflower is golden and tender.
  • Prepare the Sauce:
    1. Heat 1 teaspoon of canola oil in a small saucepan over medium heat.
    2. Add the minced shallot and sauté until softened, about 2 minutes.
    3. Sprinkle in 1 tablespoon of flour and stir to combine. Cook for 1 minute to eliminate the raw flour taste.
    4. Deglaze the pan with the white wine, stirring constantly.
    5. Gradually add 1 cup of vegetable broth while whisking to avoid lumps.
    6. Simmer until the sauce thickens slightly, about 5 minutes.
    7. Stir in the lemon zest, ⅛ teaspoon of salt, and additional pepper to taste.
  • Serve:
    • Place the roasted cauliflower on a serving platter. Drizzle the lemon shallot sauce over the top or serve on the side for dipping.

Serving Suggestions

  • Pair with a fresh green salad or roasted vegetables.
  • Serve as a side dish with grilled fish or chicken.
  • Garnish with fresh parsley or dill for added flavor and color.

Cooking Tips

  • To ensure even roasting, rotate the cauliflower halfway through cooking.
  • For a spicier kick, add a pinch of red pepper flakes to the sauce.
  • Use a sharp knife to test the doneness of the cauliflower; it should slide in easily.

Nutritional Benefits

  • Cauliflower: A rich source of fiber, vitamins C and K, and antioxidants.
  • Lemon Zest: Provides vitamin C and a fresh, tangy flavor.
  • Vegetable Broth: Low in calories and adds depth to the dish.

Dietary Information

  • Vegan and dairy-free
  • Can be made gluten-free by substituting all-purpose flour with cornstarch or a gluten-free flour blend

Nutritional Facts (Per serving, assuming 6 servings)

  • Calories: 120
  • Protein: 3 g
  • Carbohydrates: 12 g
  • Fat: 7 g
  • Fiber: 4 g

Storage Tips

  • Refrigeration: Store leftovers in an airtight container for up to 3 days. Reheat in the oven to retain crispness.
  • Freezing: Freeze roasted cauliflower in portions for up to 2 months. Reheat directly from frozen.

Why You’ll Love This Recipe

  • A healthy, plant-based dish that’s easy to prepare.
  • The lemon shallot sauce adds a vibrant and tangy flavor.
  • Perfect for entertaining or as a weeknight dinner.
  • Versatile and pairs well with many dishes.

Conclusion
Whole Roasted Cauliflower with Lemon Shallot Sauce is a stunning and flavorful dish that’s as delicious as it is nutritious. The tender cauliflower and bright, tangy sauce make it a perfect addition to any meal. Try this simple recipe and enjoy a wholesome, elegant dish with your loved ones!

Frequently Asked Questions (FAQs)

  1. Can I use a different vegetable?
    Yes, broccoli or Romanesco are great alternatives.
  2. What can I substitute for white wine?
    Use apple cider vinegar, white vinegar, or additional vegetable broth.
  3. Can I make this ahead of time?
    Yes, roast the cauliflower and reheat before serving. Prepare the sauce fresh for the best flavor.
  4. How do I prevent the cauliflower from drying out?
    Cover with foil during the initial roasting stage and add broth to the pan for steaming.
  5. Can I make this oil-free?
    Yes, omit the oil and use a light broth to coat the cauliflower before roasting.
  6. What herbs can I use as garnish?
    Parsley, dill, or chives work beautifully.
  7. How do I store leftover sauce?
    Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove.
  8. Can I add cheese to this recipe?
    Yes, sprinkle grated Parmesan or nutritional yeast for a cheesy flavor.
  9. What should I serve this with?
    Serve with rice, quinoa, or a protein like tofu or grilled chicken.
  10. Can I roast the cauliflower at a lower temperature?
    Yes, but adjust the cooking time accordingly. Roasting at 350°F (175°C) will take about 10-15 minutes longer.

Enjoy preparing and sharing this flavorful and wholesome dish! 😊