Pesto-Roasted Whole Cauliflower with Creamy Garlic Sauce
Pesto-Roasted Whole Cauliflower with Creamy Garlic Sauce is an easy, yet impressive vegetarian main or side dish—tender, meaty, and completely satisfying.
- Prep time
- 10 min
- Cook time
- 50 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 medium-large head cauliflower
- 1/2 cup prepared pesto (homemade or store-bought)
- 1/3 cup buttermilk
- 3 Tbsp. finely grated Parmesan
- 2 Tbsp. mayonnaise
- 1 garlic clove (minced)
- 1 tsp. white miso paste
- 1/2 tsp. freshly grated black pepper
- 1/4 tsp. sea salt
- Optional garnishes: shaved radish (toasted pine nuts, fresh basil or chopped chives, lemon wedges)
Instructions
- 1
Preheat oven to 475°F.
- 2
Bring 4 cups of water to a boil in a large pot or Dutch oven. Add cauliflower head; cover, reduce heat, and simmer 20 minutes or until tender. Place cauliflower on a paper towel-lined plate; discard cooking liquid.
- 3
Place cauliflower on a parchment paper-lined baking sheet and brush all over with pesto to evenly coat. Bake at 475°F for 25 to 30 minutes, rotating pan once halfway through. Transfer whole cauliflower to a platter or cutting board.
- 4
Meanwhile, prepare sauce by combining buttermilk, Parmesan, mayonnaise, garlic, miso, black pepper, and salt. Spoon sauce over roasted cauliflower and add garnishes of choice.