We love whole-roasted anything. Not only do roasted dishes taste fantastic, but this dramatic (and easy!) cooking method also creates an impressive visual centerpiece for your meal. Most people think of whole-roasting meat, but veggies work just as well. Cauliflower, in particular, is perfect for cooking whole; it looks badass and is incredibly simple to prepare. We think it tastes best slightly caramelized and served over citrusy, herb-packed Greek yogurt. Great as a side dish, this recipe also can serve as a vegetarian main course. It's even substantial enough to satisfy your meat-eating friends.
Whole Roasted Cauliflower with Herbed Greek Yogurt and Mint
1 medium head cauliflower
Olive oil
Flaky sea salt and freshly ground black pepper
16 ounces full-fat Greek yogurt
2 garlic cloves, finely chopped
½ cup finely chopped flat-leaf parsley
½ cup finely chopped chives
½ cup finely chopped mint, plus ¼ cup whole mint leaves for garnish
1 lemon (zest, finely grated, and juice)
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Preheat the oven to 375° F.
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Trim the stem and any leaves at the bottom of the cauliflower, then carefully cut 1 to 2 inches of the core out of the head.
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Brush the entire cauliflower with olive oil and season with salt and pepper. On a rimmed baking sheet, roast the cauliflower until a knife slides easily into the center, about 1 hour.
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While the cauliflower roasts, combine the yogurt, garlic and herbs in a medium bowl and stir to combine. Add the lemon zest, juice and a splash of olive oil to the yogurt. Season to taste with salt and pepper.
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When the cauliflower is done roasting, remove it from the oven. On a serving platter, spread a thick layer of the herbed yogurt and place the whole cauliflower on top. Scatter the mint leaves over the platter and serve.
