Roasted Cauliflower

Recipe PREP 10 min COOK 45 min

Roasted Cauliflower

PREP 10 min COOK 45 min

Description

This whole roasted cauliflower is a crowd-pleaser and an elegant alternative to pouring melted cheese over a steamed head. Roasting deepens the flavor, and the sauce balances acidity and umami with a luxurious texture that lights up the tender, browned brassica. Cauliflower is a nutritional powerhouse: high in fiber and antioxidants, notably sulforaphane, which has shown anti-cancer properties.

Ingredients

6 servings MAKES

1 head of cauliflower
2 tsp olive oil or vegetable oil
Salt
1/4 tsp smoked paprika, sweet or hot (optional)
1 head of garlic, whole and uncut
1 egg yolk
3 Tbsp (45 ml) lemon juice or cider vinegar
2 Tbsp miso

Directions

Step 1

Heat your oven to 375˚F/190˚C.
Step 2

Trim the bottom of the cauliflower, removing any leaves. Rub the head all over with the olive oil and sprinkle it with ¼ tsp salt and the paprika (if using). Put the cauliflower and garlic in an ovenproof pot large enough to comfortably hold them, cover it with a lid, and put it in the oven for about 45 minutes. At this point the garlic should be browned and tender; if it is, remove it from the pot and return the cauliflower to the oven with the lid off.
Step 3

While the cauliflower gets brown on top, make the sauce. Squeeze all the garlic out of its skin into a bowl or mortar and add the egg yolk. Use a whisk or pestle to pulverize the garlic and yolk, then add the lemon or vinegar and miso, whisking or pounding vigorously to create a creamy emulsion. Taste the sauce for seasoning and add salt and pepper if needed, and add a little water if it’s not a pourable consistency.
Step 4

Once the cauliflower is browned to your liking, remove it from the oven, transfer it to a serving bowl, pour the sauce over it, and enjoy.