Whole Roasted Cauliflower
An entire head of cauliflower is marinated in a bold lemon herb yogurt coating and roasted whole until deeply golden and tender all the way through for a dramatic and delicious centerpiece dish. This recipe is surprisingly simple to prepare and never fails to impress everyone at the table.
A stunning whole roasted cauliflower coated in lemon herb yogurt that makes an unforgettable table centerpiece.
Nutrition per serving
Ingredients
Produce
Dairy
Pantry
Spices
Instructions
Prepare the Marinade
Preheat your oven to 400 degrees Fahrenheit. In a bowl, whisk together the Greek yogurt, olive oil, lemon juice, za-atar spice blend, and minced garlic until smooth. Season the marinade generously with salt and pepper. The yogurt creates a coating that sticks to the cauliflower and crisps up beautifully in the oven.
Coat the Cauliflower
Trim the leaves from the base of the cauliflower but leave the stem intact so it holds together during roasting. Place the whole head on a lined baking dish or oven-safe skillet. Pour and spread the yogurt marinade over the entire surface of the cauliflower, getting into all the crevices and florets.
Roast Until Tender
Cover the baking dish tightly with aluminum foil and roast the cauliflower in the preheated oven for 40 minutes. Remove the foil and continue roasting uncovered for an additional 20 minutes until the coating is deeply charred in spots and a knife slides into the center of the cauliflower with no resistance.
Rest and Serve
Remove the cauliflower from the oven and let it rest for 5 minutes before transferring to a serving board. Drizzle with extra olive oil, scatter fresh herbs over the top, and serve whole at the table so guests can break into it themselves for a dramatic presentation.
Substitutions
Common mistakes
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