Whole Roasted Cauliflower
Total Time
1 hour and 10 minutes
Prep Time
10 minutes
Cook Time
1 hour
Rating
4.58 out of 5 stars
(7)
Ingredients
4 servings
- 1 head of cauliflower (please keep the stems and leaves on, they get delicious when crispy and golden)
- olive oil
- Kosher salt (to taste)
- 1 cup store bought labneh
- Kosher salt (to taste)
- 2-3 cloves garlic
- 1/2 cup feta
- 1 shallot (diced)
- 1 tablespoon red wine vinegar
- 1 whole Meyer lemon
- 1/2 cup olive oil
- 2 tablespoons chopped parsley
- 2 tablespoons chopped chives
- Kosher salt and freshly cracked black pepper to taste
- Parsley and Chives to garnish
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Preparation
Step 1
For the Garlic Feta Labneh
Step 2
Combine all ingredients together in a bowl and stir to combine the feta. Season with salt as needed.
Step 3
For the Vinaigrette
Step 4
Combine the shallot, vinegar and a pinch of salt and let sit for 15 minutes. Cut the lemon into 8 wedges and remove all seeds. Then chop the lemon wedges into a fine dice, you’ll wind up with about ½ cup of chopped lemon. Add the chopped lemon to the shallot mixture and add the olive oil, herbs and salt and pepper to taste. (NOTE - if using the whole lemon peel freaks you out, zest the entire lemon and use that instead. But the peel of Meyer Lemons is very edible and very delish)
Step 5
For the Cauliflower
Step 6
Preheat the oven to 450 degrees F. Fill a large pot with water and bring to a boil. Carefully place the cauliflower in the water and cover and let cook for 5-7 minutes until just barely fork tender on the outside. Remove the cauliflower and place on a sheet tray to dry for around 10 minutes. Drizzle with olive oil all over and season well with kosher salt. Transfer the baking sheet into the oven and let roast for 30-40 minutes until golden on the outside.
Step 7
Remove from the oven once golden and charred and place on a serving plate with a bed of labneh. Drizzle with vinaigrette and garnish with parsley and chives.
Step 8
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