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:
- Preheat your oven to 400°F (200°C).
- 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:
- Rub each cauliflower head with 1 tablespoon of canola oil, ensuring even coverage.
- Season with ½ teaspoon of ground pepper and ¼ teaspoon of kosher salt.
- Place the cauliflower heads on a baking dish or roasting pan.
- Pour 2 cups of vegetable broth into the pan to create steam during roasting. Cover tightly with foil.
- 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:
- Heat 1 teaspoon of canola oil in a small saucepan over medium heat.
- Add the minced shallot and sauté until softened, about 2 minutes.
- Sprinkle in 1 tablespoon of flour and stir to combine. Cook for 1 minute to eliminate the raw flour taste.
- Deglaze the pan with the white wine, stirring constantly.
- Gradually add 1 cup of vegetable broth while whisking to avoid lumps.
- Simmer until the sauce thickens slightly, about 5 minutes.
- 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)
- Can I use a different vegetable?
Yes, broccoli or Romanesco are great alternatives. - What can I substitute for white wine?
Use apple cider vinegar, white vinegar, or additional vegetable broth. - Can I make this ahead of time?
Yes, roast the cauliflower and reheat before serving. Prepare the sauce fresh for the best flavor. - 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. - Can I make this oil-free?
Yes, omit the oil and use a light broth to coat the cauliflower before roasting. - What herbs can I use as garnish?
Parsley, dill, or chives work beautifully. - How do I store leftover sauce?
Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove. - Can I add cheese to this recipe?
Yes, sprinkle grated Parmesan or nutritional yeast for a cheesy flavor. - What should I serve this with?
Serve with rice, quinoa, or a protein like tofu or grilled chicken. - 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! 😊