I roast vegetables every week but it always seems like the same recipe. Sure, cauliflower roasted in the oven with olive oil and a variety of spices is always delicious but at some point, it just the same thing over and over again. So instead of just trying a new vegetable or different spices, I went in an entirely different direction and decided to roast the whole head of cauliflower in one piece. After boiling it in an incredibly flavorful broth until soft, I roasted it at high heat in the oven and took the flavor to a whole new level. And to add even more punch, I whisked together a vinaigrette with fresh thyme from my garden and fresh lemon juice. Not only does this whole roasted cauliflower taste great, it’s also a show stopper!

Whole Roasted Cauliflower
adapted from Bon Appetit 

1 qt. vegetable stock
8 cups water
1/4 cup olive oil
3 Tbsp salt
3 Tbsp lemon juice
2 Tbsp butter or margarine
1 Tbsp sugar
1/2 tsp cumin
2 bay leaves
1 large head cauliflower, leaves and half of stem removed

Lemon Thyme Vinaigrette

2 Tbsp lemon juice
2 Tbsp olive oil
1 Tbsp fresh thyme
1/4 tsp crushed red pepper flakes
1/4 tsp salt

I combined the vegetable stock, water, olive oil, salt, lemon juice, margarine, sugar, cumin and bay leaves in a large pot and brought the mixture to a boil. Once boiling, I added the whole head of cauliflower, stirred and flipped it upside down so the top of the cauliflower was submerged in the broth. I covered the pot, lowered the heat to medium-low and simmered the cauliflower for 15 minutes, until a knife could be inserted easily into the center. While the cauliflower was steaming, I preheated the oven to 450 degrees F.

I removed the cauliflower from the pot with a large slotted spoon and placed it on a baking sheet lined with parchment paper.

I placed the cauliflower in the oven at 450 degrees F and roasted for 30-40 minutes, turning half way through cooking, until the top was browning.

While the cauliflower cooled down a bit, I whisked together the lemon juice, olive oil, fresh thyme, crushed red pepper and salt.

Before serving the cauliflower, I poured the sauce over the top for added flavor. Delicious!

And that’s all it takes! The cauliflower is so soft, you don’t even need to cut it before serving. Just dig right in.

Whole Roasted Cauliflower with Lemon Thyme Vinaigrette
 
Author:

Ingredients
Whole Roasted Cauliflower
  • 1 qt. vegetable stock
  • 8 cups water
  • ¼ cup olive oil
  • 3 Tbsp salt
  • 3 Tbsp lemon juice
  • 2 Tbsp butter or margarine
  • 1 Tbsp sugar
  • ½ tsp cumin
  • 2 bay leaves
  • 1 large head cauliflower, leaves and half of stem removed
Lemon Thyme Vinaigrette
  • 2 Tbsp lemon juice
  • 2 Tbsp olive oil
  • 1 Tbsp fresh thyme
  • ¼ tsp crushed red pepper flakes
  • ¼ tsp salt

Instructions
  1. Preheat the oven to 450 degrees F.
  2. Combine the vegetable stock, water, olive oil, salt, lemon juice, margarine, sugar, cumin and bay leaves in a large pot and bring the mixture to a boil.
  3. Once boiling, add the whole head of cauliflower, stir and covered the pot.
  4. Lower the heat to medium-low and simmer the cauliflower for 15 minutes, until a knife can be inserted easily into the center.
  5. Remove the cauliflower from the pot with a large slotted spoon and place on a baking sheet lined with parchment paper.
  6. Place the cauliflower in the oven at 450 degrees F and roast for 30-40 minutes, turning half way through cooking, until the top is browning.
  7. While the cauliflower cools down a bit, whisk together the lemon juice, olive oil, fresh thyme, crushed red pepper and salt.
  8. Before serving the cauliflower, pour the sauce over the top.