Two whole roasted cauliflower recipes

 https://www.forksoverknives.com/recipes/vegan-baked-stuffed/lemon-dijon-whole-roasted-cauliflower/

Made this for company - everyone loved it.  Burned the casserole, so be sure to spray or rub with oil.  The second recipe listed is yet to be tried but looks like a great alternative - with maple syrup.

Makes 1 whole cauliflower Ready In: 1 hour

INGREDIENTS:

1 (small to medium) head cauliflower

3 tablespoons Dijon mustard 3 tablespoons lemon juice
1 tablespoon drained capers 3 cloves garlic, minced

2 tablespoons nutritional yeast

1⁄4 cup plus 1 tablespoon chopped fresh parsley, divided

1⁄4 teaspoon turmeric
1⁄4 teaspoon red pepper flakes

1 tablespoon sesame seeds, for garnish

1⁄2 teaspoon red pepper flakes, for garnish

Lemon Dijon Whole Roasted Cauliflower

This whole roasted cauliflower recipe is a fun way to add some versatility to dinner! The cauliflower is coated in a creamy sauce made with Dijon mustard, lemon juice, and capers, and then roasted in a Dutch oven. The result is a tender, flavorful, slightly spicy cauliflower roast that’s great as a side dish or appetizer. For best results, be sure to use a good quality Dijon mustard.

By Ashley Madden

1 Preheat the oven to 425°F. Trim the leaves from the cauliflower, and cut off the stem so the cauliflower can stand upright.

2 Combine the Dijon mustard, lemon juice, capers, garlic, nutritional yeast, 1 tablespoon chopped parsley, turmeric, and red pepper flakes in a small blender; blend until smooth. (If you don’t have a small blender, use an immersion blender, or skip the blender altogether, finely chop the capers, and whisk the sauce ingredients together in a small bowl.)

3 Use a pastry brush to coat the cauliflower with about half of the lemon Dijon sauce.

4 Place the cauliflower in a Dutch oven, cover with lid, and roast for 30 minutes. After 30 minutes, baste the cauliflower with more lemon Dijon sauce, then cover pan and roast for 20 more minutes. Baste one more time with lemon Dijon sauce, then return cauliflower to oven to cook, uncovered, for 10 minutes.

5 Remove pan from the oven, and carefully remove the cauliflower from the pan. Garnish with remaining 1⁄4 cup chopped parsley, sesame seeds, and red pepper flakes. Serve whole, or slice into wedges.

And FROM COOKIEANDKATE.COM

★★★★★

 

4.9 from 40 reviews

This whole roasted cauliflower is slathered with the most delicious turmeric-spiced yogurt! You’re going to love it. Recipe yields 4 servings.

SCALE

INGREDIENTS

• 1 medium cauliflower (2 pounds)
• 3 tablespoons extra-virgin olive oil, divided, plus more for drizzling
• 2 tablespoons fresh lemon juice, plus more to taste
• 4 cups mixed spring greens
• ½ cup chopped mixed fresh herbs (any combination of cilantro, mint and/or parsley)
• ¼ cup toasted pine nuts or slivered almonds
• Fine sea salt and freshly ground black pepper

Spiced Turmeric Sauce

• ½ cup whole milk Greek yogurt
• 2 tablespoons extra-virgin olive oil
• 2 tablespoons fresh lemon juice
• 1 garlic clove, minced
• ¼ teaspoon ground cumin
• ¼ teaspoon ground coriander
• ¼ teaspoon turmeric
• ¼ teaspoon maple syrup or honey
• ½ teaspoon fine sea salt
• Pinch of cayenne pepper

INSTRUCTIONS

1. Preheat the oven to 400 degrees Fahrenheit and loosely line a baking sheet with aluminum foil.
2. Slice the bottom of the core off the cauliflower so that it sits evenly on the baking sheet. Drizzle 1½ tablespoons of the olive oil over the cauliflower and use your hands to coat it evenly. Sprinkle with salt and pepper and roast for 45 minutes.
3. To make the sauce: In a small bowl, combine the yogurt, olive oil, lemon juice, garlic, cumin, coriander, turmeric, maple syrup, salt, and cayenne.
4. Remove the cauliflower from the oven and use a fork to gently start to pull apart the crevices of the cauliflower. Pour another 1½ tablespoons of olive oil and the lemon juice over the cauliflower, especially into the crevices. Return the cauliflower to the oven and roast for another 15 minutes.
5. Remove the cauliflower from the oven and spread ¼ of the yogurt sauce all over. Roast for another 15 minutes.
6. In a large bowl, toss the spring greens with a drizzle of olive oil, a squeeze of lemon, and a pinch of salt. Set aside for now.
7. Remove the cauliflower from the oven. It should be tender outside and fork-tender inside. Top the cauliflower with more sauce and sprinkle with the herbs and toasted pine nuts. Slice into quarters and serve with the salad and the remaining sauce on the side.

NOTES

Reprinted from Love & Lemons Every Day by arrangement with Avery, a member of Penguin Group (USA) LLC, A Penguin Random House Company. Copyright © 2019, Jeanine Donofrio.

Make it nut free: Technically, pine nuts are seeds, but they can be problematic for those with nut allergies. To be safe, substitute pepitas (green pumpkin seeds) for the pine nuts or almonds.

Make it dairy free/vegan: I haven’t tried, but I suspect that you could use plain vegan yogurt in place of the Greek yogurt. Please leave a comment if you try it!