Whole Roasted Cauliflower {with yogurt & goat cheese dipping sauce}

by Lauren


Funny looking vegetable, isn’t it? I promise it’s a cauliflower though. I wasn’t quite sure how to maintain it’s beauty once it was all chopped up so I decided to try roasting it whole and I have to say, Chris and I have decided it’s our new favorite preparation for cauliflower of any color.

Purple, orange, white, or green, we want it poached then roasted, and dipped in a creamy, tangy, cheesy, sauce.

Little Yellow Note: This is called a cone cauliflower.


I was surprised how faded it became once it simmered but the roasting step really brightened it back up. It’s a gorgeous dish to serve as an appetizer for a small dinner party. Simply slice it into large pieces and give a chunk to each guest.

Chris and I definitely devoured it between the two of us and weren’t hungry for dinner for at least another hour; I’d recommend sharing with more than once person.

Even the stem and core were fantastic! The crispy, charred top and soft, flavorful inside was truly fantastic.


I was a little disheartened pouring 3/4 of a bottle of wine into the pot for poaching liquid but it was well worth it. If you like life a little spicy, feel free to add some red pepper flakes to the liquid as well. It’s actually what Bon Appetit recommended; I personally didn’t think it was needed.

Lastly, it’s nearly Christmas and I hope you all have a wonderful holiday celebrating the birth of Jesus! Soak up quality time with those you love, eat really, really good food, and remember the reason for the season.


Merry Christmas!


Whole Roasted Cauliflower

adapted from Bon Appetit

2 1/2 cups white wine

1/3 cup olive oil

1/4 cup salt

3 tablespoons lemon juice

1 tablespoon butter

1 tablespoon sugar

1 bay leaf

1 head of cauliflower, leaves removed


Preheat oven to 475°. Bring wine, oil, salt, lemon, butter, sugar, bay leaf, and 6-8 cups water (until cauliflower is covered) to a boil in a large pot. Add cauliflower and simmer, until a knife can easily pierce into the center, 15-20 minutes.

Transfer cauliflower to a rimmed baking sheet, draining well. Roast until browned, 25-30 minutes.

Yogurt & Goat Cheese Dipping sauce

1/2 cup yogurt

1/4 cup olive oil

1 tablespoon lemon

1 tablespoon goat cheese

1 teaspoon fresh thyme leaves

1/2 teaspoon fresh rosemary


In food processor, or using immersion blender, combine ingredients until smooth.

cauliflower 3

From the Little Yellow Kitchen,


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One Comment to “Whole Roasted Cauliflower {with yogurt & goat cheese dipping sauce}”

  1. I’ve also seen this variety called romanesco at the farmers market