Spiced Whole Roasted Cauliflower with Green Herb Yogurt Sauce
Move over meaty mains, there is a new showstopping centerpiece in town. Slathered in a fragrant, smoky spice paste, these whole heads of cauliflower become tender in the center with a burnished, caramelized exterior. What makes this vegetarian dish even more wow-worthy? A punchy, vibrant herbed yogurt sauce that gets an extra kick of horseradish-like heat from Yandilla Mustard Seed Oil. Bring to the table whole, slice into wedges, pass the sauce around and wait for the oohs and ahhs to ensue.
Recipe and photography by Asha Loupy
- Prep Time: 15 minutes
- Cook Time: 1 hour, 15 minutes
- Total Time: 1 hour, 30 minutes
- 2 heads cauliflower, approximately 1–1 1/2 pounds each (or one large 2–3 pound cauliflower)
- 2 teaspoons Las Hermanas Pimentón de La Vera DOP – Dulce
- 1 teaspoon Wild Fennel Pollen
- 1 teaspoon cumin seeds
- 1/2 teaspoon ground coriander
- 1/4 teaspoon ground cinnamon
- 1 1/2 teaspoons sea salt
- 1/2 teaspoon freshly ground Black Tellicherry Peppercorns
- 1/2 cup extra virgin olive oil, divided
- 1 cup cilantro, stems and leaves, roughly chopped
- 1 cup mint leaves, roughly chopped
- 1 cup flat-leaf parsley leaves, roughly chopped
- One jalapeño, seeded and roughly chopped
- One large clove garlic, peeled and roughly chopped
- Zest of one lemon (about 1 1/2 teaspoons)
- Juice of one lemon (about 3 tablespoons)
- 3 tablespoons Yandilla Mustard Seed Oil
- 1/2 teaspoon sea salt
- 1/2 cup plain full-fat yogurt
Preheat the oven to 400°F. Fill an ovenproof baking dish with about 2 inches of water and place in the oven while it is preheating (this will create moisture to cook the cauliflower through).
Using a pairing knife, trim the outer leaves off each head of cauliflower and carefully cut out the core, making sure to keep the whole cauliflower intact. Place the heads of the cauliflower, stemside down, on a parchment-lined baking sheet. Set aside.
In a medium bowl, mix the spices and a quarter cup of olive oil. If using two heads of cauliflower, split the spice paste in half and spoon over each one. Brush the paste evenly over the whole head of cauliflower.
Roast for 15 minutes and then baste the cauliflower with the remaining quarter cup of olive oilm brushing it evenly over each one. Continue to roast until tender and a knife can easily pierce the center of each head, about 30–45 minutes more depending on the size of the cauliflower. To caramelize the outside, increase the heat to broil high and cook for 2–3 minutes, watching carefully so the cauliflower does not burn.
While the cauliflower is roasting, prepare the green herb yogurt sauce. Place all the ingredients except the yogurt in a food processor or blender and blend until a fine paste forms. Add the yogurt and continue to pulse 4–5 times until combined. Taste and adjust seasonings, if necessary.
To serve, transfer the whole roasted cauliflower heads to a platter. Slice into wedges and finish with a couple generous spoonfuls of the green herb yogurt sauce.