Whole Roasted Cauliflower

Cauliflower is often found cut and served raw on various vegetable platters. While that is a delicious healthy way to eat cauliflower, it isn’t the best way to serve it for a dinner side dish. Our favorite way is roasting it like this with a few seasonings and some onion for flavor. It’s simple but full of flavor.

The important part is covering it long enough to allow the milk to steam and help soften the center of the cauliflower.

If you want it to have a little more color, you can always remove the foil and continue cooking for five to ten minutes after it is fully soft all the way through. I usually don’t measure my seasonings that I put on top. I pretty much just grind the salt and pepper all over the top and sprinkle on the garlic and curry. Just don’t over do it. Especially with the curry! Curry is a really strong spice. It goes perfect with cauliflower and enhances the flavor, but too much can be overpowering. You aren’t making a curry here, but instead helping to compliment the flavors of the cauliflower. So go lightly at first and then feel free to add more after it’s cooked if you think it needs more. I make another cauliflower very similar to this, but cooked on the stove instead of in the oven. It is slightly different but also a great way to try eating cauliflower. It doesn’t use the onions which add another layer of flavor to this vegetable dish. While you can use any onion, I prefer to use sweet onions whenever roasting. This cooking process brings out the sweet flavor and gives a nice caramelized sweetness to the salt and bitter flavors in the cauliflower. Try this dish out next time you need a vegetable dish that not only tastes great, but also looks beautiful in any buffet or table set up. Enjoy!