Description
A beautiful and flavorful whole roasted cauliflower dish featuring a saffron-infused poaching liquid, a creamy feta and Greek yogurt sauce, and a vibrant pomegranate dressing. This elegant vegetarian recipe offers a perfect balance of charred texture and bright, tangy flavors, making it a standout side or main dish sure to impress.
Ingredients
Scale
Cauliflower and Poaching Liquid
- 1 large cauliflower
- 1/2 teaspoon saffron threads
- 1 teaspoon Kosher salt
- 1/2 teaspoon turmeric
- 2 bay leaves
- 1 clove garlic, roughly chopped
- 2 tablespoons extra virgin olive oil
Feta and Yogurt Sauce
- 5 ounces block quality feta cheese, drained
- 1/2 cup Greek yogurt
- 1 clove garlic, crushed or minced
- 1 lemon, zested
- 2 teaspoons fresh lemon juice
- 1/2 teaspoon freshly ground pepper
- 1 tablespoon extra virgin olive oil
Pomegranate Dressing and Garnish
- 2 tablespoons pomegranate molasses (homemade or store bought)
- 2 tablespoons maple syrup
- 1 tablespoon extra virgin olive oil
- Pomegranate seeds
- Fresh mint leaves, chopped
Instructions
- Prepare the oven and baking sheet: Preheat the oven to 400°F (200°C) and line a baking sheet with foil for easy cleanup and roasting.
- Bloom the saffron: Grind 1/2 teaspoon saffron threads using a mortar and pestle or spice grinder until finely ground, yielding about 1/8 to 1/4 teaspoon. Add 1/4 teaspoon of this ground saffron to 3 tablespoons of water and let it sit to release its color and flavor.
- Trim the cauliflower: Remove the larger tougher leaves from the cauliflower and trim the stalk slightly, keeping the cauliflower intact and whole for roasting.
- Boil the cauliflower: Fill a large saucepan with water enough to fully submerge the cauliflower. Add kosher salt, turmeric, bloomed saffron water, bay leaves, and the roughly chopped garlic. Bring the liquid to a gentle boil over medium-high heat. Carefully lower the cauliflower into the pot, stem side up. Cover with a lid and cook for 10 to 15 minutes, until the cauliflower is just tender when pierced with a knife.
- Make the feta and yogurt sauce: While the cauliflower cooks, combine the drained feta, Greek yogurt, crushed garlic, lemon zest, lemon juice, and freshly ground pepper in a food processor. Blend while drizzling in 1 tablespoon of olive oil through the opening until the mixture is smooth and whipped. Set aside.
- Make the pomegranate dressing: In a small bowl, whisk together the pomegranate molasses, maple syrup, and 1 tablespoon olive oil until fully incorporated and set aside.
- Drain the cauliflower and roast: Using a slotted spoon or tongs, carefully remove the cauliflower from the boiling liquid and drain well in a colander. Place the cauliflower stem-side down on the foil-lined baking tray, drizzle with 2 tablespoons olive oil, and roast in the preheated oven for approximately 40 to 45 minutes until tender and lightly charred on top.
- Assemble the dish: Spread the feta and yogurt sauce evenly on a serving platter. Place the whole roasted cauliflower on top of the sauce.
- Garnish and serve: Drizzle with the pomegranate dressing and extra olive oil if desired. Scatter pomegranate seeds and chopped fresh mint leaves over the cauliflower before serving to add color and fresh flavor.
Notes
- This dish is a sophisticated vegetarian option that is full of complex flavors and textures.
- The creamy feta yogurt sauce pairs beautifully with the sweetness of the pomegranate dressing and the earthiness of the roasted cauliflower.
- You can prepare the sauces in advance and store them in the refrigerator.
- Adjust roasting time slightly depending on the size of your cauliflower for perfect tenderness.
- Leftover sauce makes a great spread or dip for other meals during the week.
Nutrition
- Serving Size: 1 serving
- Calories: 228 kcal
- Sugar: 10.7 g
- Sodium: 695 mg
- Fat: 14.9 g
- Saturated Fat: 4.6 g
- Unsaturated Fat: 9.2 g
- Trans Fat: 0.002 g
- Carbohydrates: 18.5 g
- Fiber: 2.7 g
- Protein: 7.3 g
- Cholesterol: 22 mg
