Description
A vibrant and flavorful whole roasted cauliflower recipe featuring a tender, saffron and turmeric-infused boil, followed by oven roasting. Served with a creamy feta and Greek yogurt sauce, complemented by a sweet and tangy pomegranate dressing, garnished with fresh mint and pomegranate seeds. This elegant vegetarian dish is both nutritious and visually stunning, perfect for impressing guests or enjoying a wholesome meal.
Ingredients
Scale
Cauliflower and Boiling Liquid
- 1 large cauliflower
- 1/2 teaspoon saffron threads
- 1 teaspoon Kosher salt
- 1/2 teaspoon turmeric
- 2 bay leaves
- 1 clove garlic, roughly chopped
- 2 tablespoons extra virgin olive oil
Feta and Yogurt Sauce
- 5 ounces block quality feta cheese, drained
- 1/2 cup Greek yogurt
- 1 clove garlic, crushed or minced
- 1 lemon, zested
- 2 teaspoons fresh lemon juice
- 1/2 teaspoon freshly ground pepper
- 1 tablespoon extra virgin olive oil
Pomegranate Dressing and Garnish
- 2 tablespoons pomegranate molasses, homemade or store bought
- 2 tablespoons maple syrup
- 1 tablespoon extra virgin olive oil
- Pomegranate seeds
- Fresh mint leaves, chopped
Instructions
- Prepare the oven and baking sheet: Preheat your oven to 400°F (200°C) and line a baking sheet with aluminum foil to ensure easy cleanup and prevent sticking.
- Bloom the saffron: Grind about 10 saffron threads using a mortar and pestle or spice grinder, yielding approximately 1/8 to 1/4 teaspoon of ground saffron. Dissolve 1/4 teaspoon of this ground saffron in 3 tablespoons of water and set aside to release its rich color and aroma.
- Trim the cauliflower: Remove larger, tougher leaves from the cauliflower and trim the stalk slightly, keeping the head whole to maintain structure during cooking.
- Boil the cauliflower: Fill a saucepan large enough to fully submerge the cauliflower with water. Add kosher salt, turmeric, the saffron-infused water, bay leaves, and roughly chopped garlic. Bring to a low boil over medium-high heat. Carefully lower the cauliflower, stem side up, into the simmering liquid. Cover and cook for 10 to 15 minutes until the cauliflower is tender enough to pierce easily with a knife.
- Make the feta and yogurt sauce: While the cauliflower cooks, combine feta, Greek yogurt, crushed garlic, lemon zest, lemon juice, and freshly ground pepper in a food processor. With the processor running, drizzle in olive oil until the sauce becomes smooth and whipped in texture. Set aside for serving.
- Make the pomegranate dressing: In a small bowl, whisk together pomegranate molasses, maple syrup, and olive oil until fully incorporated. Set aside to drizzle over the finished dish.
- Drain and roast the cauliflower: Using a slotted spoon or tongs, carefully remove the cauliflower from the boiling liquid and place it in a colander to drain completely. Position the cauliflower stem-side down on the prepared foil-lined baking tray. Drizzle with 2 tablespoons of olive oil. Roast in the preheated oven for 40 to 45 minutes until it develops golden charred spots and is cooked through.
- Assemble the dish: Spread the feta and yogurt sauce evenly on a serving plate. Place the roasted cauliflower on top of the sauce.
- Garnish and serve: Drizzle the pomegranate dressing and extra virgin olive oil over the cauliflower. Finish by scattering pomegranate seeds and chopped fresh mint leaves over the top. Serve warm and enjoy.
Notes
- This is an elegant vegetarian dish full of flavor and nutritional value.
- The combination of saffron, turmeric, and garlic infuses the cauliflower with aromatic and vibrant flavors.
- The whipped feta and yogurt sauce adds creaminess and a tangy contrast to the roasted cauliflower.
- Pomegranate molasses and fresh pomegranate seeds provide a lovely sweet-tart balance and a lovely pop of color.
- This dish can impress both vegetarians and meat-eaters alike as a stunning centerpiece.
- Leftover feta sauce can be refrigerated and used as a dip later in the week.
Nutrition
- Serving Size: 1 serving
- Calories: 227.5 kcal
- Sugar: 10.7 g
- Sodium: 695.1 mg
- Fat: 14.9 g
- Saturated Fat: 4.6 g
- Unsaturated Fat: 9.2 g
- Trans Fat: 0.002 g
- Carbohydrates: 18.5 g
- Fiber: 2.7 g
- Protein: 7.3 g
- Cholesterol: 21.9 mg
