If you think cauliflower is bland, this whole roasted cauliflower recipe proves otherwise. Roasting whole cauliflower not only brings out its natural sweetness, but it’s also easy and quick to prepare.

This recipe calls for a spicy-sweet marinade of honey, Creole mustard, Creole seasoning, smoked paprika, and oil to delicately coat the florets as they cook. A light coating of this marinade ensures even caramelization as it cooks, resulting in a vibrant and earthy dish.

A creamy, delicious, lemony mayonnaise is absolutely essential; Serve the roasted cauliflower on top and soak up all the smoky roasted flavors. Learn how to make whole roasted cauliflower.

Ingredients for Whole Roasted Cauliflower

Creole spice marinade requires several ingredients to get the right balance of smoky and sweet. Smoky mayonnaise also balances a variety of ingredients and flavors. While whole roasted cauliflower is a simple dish, we dressed it up for even more flavor. What you need:

• Honey: The honey balances the mild spice of the Creole mustard and adds some sweetness.
• Creole mustard: Creole mustard is a mixture of roughly ground mustard with vinegar, mustard seeds, and sometimes molasses and spices.
• Canola oil: It forms the basis of the mustard and honey “marinade” that softens and flavors the cauliflower as it cooks.
• This: The water helps create steam so that the cauliflower cooks evenly and thoroughly, both inside and out.
• creole seasoning: We recommend Tony Chachere’s, but you can also make your own.
• Smoked paprika: For a little sweetness and a smoky flavor to amp up the spice.
• Whole cauliflower: Depending on your preference, you can use purple, orange or white cauliflower here; Make sure it is cut so that only the leaves and stem are removed.
• Mayonnaise: It gives a creamy taste to the base of the lemon sauce.
• Fresh garlic: Just a clove adds the perfect amount of punch to enhance the flavor of the creamy mayonnaise sauce.
• Fresh lemon juice: Fresh lemon juice from just one lemon is enough to flavor and brighten the seasoned mayonnaise mixture.
• Scallion: Serving it with thinly sliced ​​green onions adds some freshness, bright color and oniony crunch.

How to Roast Whole Cauliflower

For this entire roasted cauliflower recipe, the marinade comes together quickly and can be made ahead of time. The same goes for lemon mayonnaise. When you’re ready to cook the cauliflower, add the marinade to the heads and begin roasting. Here’s a more detailed breakdown of the process:

• Step 1: Marinate. Whisk together some oil, water, Creole seasoning, honey, and smoked paprika.
• Step 2: Coat the cauliflower with the marinade. Turn the cauliflower heads over and pour some of the marinade mixture onto each head. Gently shake the cauliflower to distribute the mixture throughout the florets and coat the middle with the marinade. Turn the cauliflower right side out and use a pastry brush to distribute the remaining oil mixture. Place the cauliflower in a 12-inch cast-iron skillet (or on a baking sheet if your cauliflower is a little too large).
• Step 3. Cook the cauliflower. Place the cauliflower in the oven and place a separate baking dish filled halfway with water under the cauliflower on the bottom rack of the oven. Bake at 450°F until cauliflower is tender and easily pierced with a fork.
• Step 4. Make creamy lemon sauce. Combine mayonnaise, remaining oil and water, Creole seasoning and smoked paprika, fresh lemon juice, and fresh garlic in a food processor until creamy and well blended. Serve the cauliflower with spring onions over the creamy lemon sauce.

Why Isn’t My Roasted Cauliflower Crispy?

If the pan is overcrowded, roasted cauliflower can quickly become soggy and mushy. Leave space between the cauliflower heads to prevent the cauliflower from getting soggy. Using too much oil can make the cauliflower wetter, preventing moisture from evaporating properly and allowing the florets to become crispy and caramelized. A light coating like in this recipe is perfect.

What Brings Out the Flavor of Cauliflower?

As with any vegetable, roasting brings out cauliflower’s natural sweetness, as parts of the cauliflower crisp up and caramelize as it cooks from the inside.

If you want a taste closer to the “raw” vegetable, boiling brings out its natural astringency and bitterness. Sometimes recipes call for both processes to bring out both flavors, but roasting cauliflower emphasizes its sweetness and provides an excellent base for spices, like this recipe offers.