Pixicook
LoginGet Started
    HomeRecipesCauliflowerWhole Roasted Cauliflower with Almond-Herb Sauce
    recipe image

    Whole Roasted Cauliflower with Almond-Herb Sauce

    clock-icon120 minutes
    author-image
    Author
    Pixicook editorial team

    An impressive dish featuring a whole roasted cauliflower topped with a rich almond-herb sauce.

    Ingredients for Whole Roasted Cauliflower with Almond-Herb Sauce

    units in
    USchevron
    units in
    USchevron
    serves
    6 peoplechevron
    serves
    6 peoplechevron

    Cauliflower, whole, outer leaves removed, stem and core trimmed

    each

    Substitute chevron-down

    Olive Oil, good-quality, for drizzling and basting

    0.25 fluid ounces

    Substitute chevron-down

    Salt

    to taste

    Substitute chevron-down

    Blanched almonds, toasted

    0 oz

    Substitute chevron-down

    Anchovy Fillets, soaked, optional

    0 oz

    Substitute chevron-down

    Garlic, minced

    cloves

    Substitute chevron-down

    Butter, room temperature

    0 oz

    Substitute chevron-down

    Extra Virgin Olive Oil, for blending

    0.25 fluid ounces

    Substitute chevron-down

    Wine Vinegar

    0.25 fluid ounces

    Substitute chevron-down

    Fresh Herbs, chopped

    0 oz

    Substitute chevron-down

    Red Pepper Flakes, optional

    0 oz

    Substitute chevron-down

    How to Make Whole Roasted Cauliflower with Almond-Herb Sauce

    1. Preheat Oven and Prep Pan

    Preheat the oven to 375 degrees Fahrenheit. Place a heavy oven-proof skillet or a sturdy baking sheet inside to warm up, along with a small pan of hot water to create a steamy environment.

    2. Prepare Cauliflower

    Remove the outer leaves from the cauliflower, trim the stem and core, leaving the head intact. Drizzle with olive oil, rub to coat evenly, and season with salt.

    3. Roast Cauliflower

    Place the prepared cauliflower core-side down on the preheated pan and roast for 1 to 2 hours, basting with more olive oil 2-3 times during cooking until golden and tender.

    4. Make Almond-Herb Sauce

    Toast the blanched almonds until aromatic. In a food processor, blend the almonds, anchovy fillets (if using), and garlic into a paste. Blend in butter, emulsify with extra-virgin olive oil, and add wine vinegar. Fold in chopped fresh herbs and red pepper flakes (if using).

    5. Finalize and Serve

    After roasting, optionally brown the cauliflower under the broiler for extra crispness. Cut into wedges, drizzle with almond-herb sauce, and serve.

    Pitfalls and tips

    Choose the Right Cauliflower

    Select a fresh, firm cauliflower with tightly packed florets and no brown spots. Medium-sized is best for even cooking.

    Roasting

    Roast at a high temperature (around 425°F to 450°F) for a crispy exterior and tender interior. Place stem side down in the pan.

    Season Generously

    Use a mixture of olive oil, salt, and spices, ensuring to season the entire cauliflower head thoroughly.

    Almond-Herb Sauce

    Toast almonds before adding to the sauce and use fresh herbs for a vibrant flavor. Adjust consistency with water or lemon juice if needed.

    Blanch Before Roasting

    Blanch the cauliflower in boiling water with aromatics like bay leaves, garlic, or peppercorns to start the seasoning process.


    Comments (0)

    Add your comment...

    Explore More Cauliflower recipes

    Explore More Collections

    Chicken Katsu with Shredded Cabbage and Scallions

    Chicken Fried

    Hearty Red Lentil Soup

    Easy Winter

    Dashi with Cod and Clams

    Mushroom Soup

    Crispy Herb-Crusted Dijon Chicken

    Baked Chicken