Whole Roasted Cauliflower
Whole Roasted Cauliflower with Rosemary Gremolata and Pistachio Mousse
Ingredients
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)
Directions
- Preheat oven to 425°.
- Remove leaves and stem from cauliflower, leaving enough stem to keep the head from falling apart while allowing it to sit flat; set aside.
- In a small mixing bowl, whisk together oil, juice and spices (through turmeric).
- Using a basting brush, evenly coat the bottom (stem side) of the cauliflower with oil mixture.
- Place cauliflower stem-side down on a parchment-lined baking sheet; coat cauliflower evenly with remaining oil.
- Place lemon slices on the baking sheet with cauliflower; toss gently with oil that has dripped onto the pan.
- Roast in preheated oven for 25 min.
- Rotate pan 180°; bake until cauliflower is very dark golden-brown and fork-tender (about 25 min. more).
- Garnish with gremolata and serve with pistachio mousse, if desired.
