Whole Roasted Cauliflower

Whole Roasted Cauliflower
Whole Roasted Cauliflower with Rosemary Gremolata and Pistachio Mousse
Serves 6
1 head cauliflower
¼ cup Kowalski's Extra Virgin Olive Oil
¼ cup Kowalski's Freshly Squeezed Lemon Juice (from the Produce Department)
2 tsp. granulated garlic
1 ¼ tsp. kosher salt
1 tsp. smoked paprika
½ tsp. freshly ground Kowalski's Black Peppercorns
½ tsp. turmeric
1 lemon, sliced ¼" thick
- Rosemary Gremolata and Pistachio Mousse, for serving (optional)
  1. Preheat oven to 425°.
  2. Remove leaves and stem from cauliflower, leaving enough stem to keep the head from falling apart while allowing it to sit flat; set aside.
  3. In a small mixing bowl, whisk together oil, juice and spices (through turmeric).
  4. Using a basting brush, evenly coat the bottom (stem side) of the cauliflower with oil mixture.
  5. Place cauliflower stem-side down on a parchment-lined baking sheet; coat cauliflower evenly with remaining oil.
  6. Place lemon slices on the baking sheet with cauliflower; toss gently with oil that has dripped onto the pan.
  7. Roast in preheated oven for 25 min.
  8. Rotate pan 180°; bake until cauliflower is very dark golden-brown and fork-tender (about 25 min. more).
  9. Garnish with gremolata and serve with pistachio mousse, if desired.