Show Stopping Whole Roasted Cauliflower with Sage Salsa Verde
Whole roasted cauliflower on a bed of creamy goat cheese labneh and drizzled with sage salsa verde that gets into every nook and cranny and infuses the cauliflower with so much flavor! You are going to love this recipe!
Servings: 4 servings (as a side dish, 2 as a main dish)
Calories: 223kcal
Ingredients
- 1 head cauliflower keep the stems and leaves on
- 1 tbsp olive oil
- 1/2 tsp salt
- 1/2 tsp black pepper
For the Sage Salsa Verde
- 1/2 cup fresh parsley chopped
- 1 cup fresh sage leaves
- 2 sprigs fresh rosemary
- 1 small shallot finely diced
- 1 tbsp red wine vinegar
- 1 clove garlic
- 1/4 cup olive oil
- 1/4 tsp sea salt
For the Goat Cheese Labneh
- 1 cup greek yogurt full fat
- 2 tbsp goat cheese
- 1 tsp lemon juice
Topping/Garnish
- 1/4 cup pomegranate seeds
Instructions
Cauliflower
- Start by pre-heating your oven to 450° and get a large pot of salted water boiling. While you are waiting for the water to boil and the oven to get hot, rinse the cauliflower under the sink. Here's a little unexpected pro tip. Leave the tough outer leaves on the cauliflower. They will become deliciously crisp and tender by the time this dish is finished cooking. Carefully submerge the whole head of cauliflower into the boiling water. Boil for 5 minutes and then remove from the pot. It should have some give but not be fully fork tender yet. Remember, this is going in the oven for 35 minutes. Place the head of cauliflower on a baking sheet and allow it to dry for 10 minutes. You don't want to send it to the oven too wet or else it will not brown. Once it dries off, drizzle it with a tablespoon of olive oil, season with salt and pepper, and load it into the hot oven. Cook for 35 -45 until the top of the crown begins to brown and crisp.
Salsa Verde
- Finely dice shallot, add to a small bowl and cover with red wine vinegar allow to sit for a few minutes This will dampen the sharpness of the shallot and add the perfect amount of acid to the salsa verde.
- Heat avocado oil in a small saucepan over medium heat, when hot drop in sage leaves and fry for 1 minute until crispy. Remove with a slotted spoon and place on a plate covered in paper towels to drain. Sprinkle sea salt on top. Repeat with rosemary, rosemary will take 20 seconds, do not burn!
- Finely chop fresh parsley and garlic, add to a bowl, crumble fried sage leaves, and rosemary add on top.
- Add shallot and red wine vinegar to bowl. Slowly stir in olive oil, taste for seasoning (add more salt or vinegar if you'd like it more punchy). Start with 1/4 cup olive oil you may need up to 1/2 cup. All herbs should be covered in oil.
For the Goat Cheese Labneh
- In a small bowl stir together goat cheese, greek yogurt, lemon, and salt. Set aside
Assembly
- Spread labneh on a plate, place cauliflower on top, drizzle with salsa verde and top with pomegranate.
- Serve immediately.
Video
Notes
*Nutrition Facts* are calculated based on 6 side dish servings.
- Make sure to keep the leaves on the head of cauliflower they get crispy and delicious in the oven
- Storage - This is best enjoyed the day it is made, however you can easily prep in advance (especially if you are making this for the holiday!)
- Prepare cauliflower through boiling and resting stage and store in fridge, day of pop into the oven
- Prepare salsa verde and labneh in advance, store in fridge, prepare pomegranate seeds (open pomegranate and tap seeds out, store in fridge in an airtight container)
Nutrition
Serving: 1serving (4 total servings as side dish) | Calories: 223kcal | Carbohydrates: 6g | Protein: 7g | Fat: 19g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Trans Fat: 0.003g | Cholesterol: 6mg | Sodium: 486mg | Potassium: 183mg | Fiber: 1g | Sugar: 4g | Vitamin A: 709IU | Vitamin C: 12mg | Calcium: 104mg | Iron: 1mg
