I made this Whole Roasted Cauliflower with Garlic & Dates about a year ago, and it came out so amazing. It definitely took a little bit of work, but I promise you’ll love it. A few friends on Instagram even made it! And since it’s such a keeper, I’m making it official and posting it to the blog so it doesn’t disappear into the black hole that is Instagram.
Here’s the backstory on the whole roasted cauliflower. There is a restaurant in New Orleans called Dominica that serves a whole roasted cauliflower with whipped feta cheese. It’s good, but honestly the presentation is the most exciting part of the dish.
The cauliflower itself is kind of plain! It has a beautiful golden brown top and looks very impressive when it’s placed on the table, but it’s really not that good unless you dip it in the whipped feta. Which I guess is the point, but still. I kind of expect more, you know?
So I set out to make my own version of a whole roasted cauliflower. Partially because I had one to use in the fridge and I didn’t want it to go bad, partially because this dish inspired me to. So I grabbed that cauliflower, sorted through the fridge to see what else I had to make this dish amazing, then got to work. I hope you love the result as much as I did.
This would be a great side to my easy stove-top chicken breast. But it may be hearty enough to eat on its own. Enjoy this Whole Roasted Cauliflower with Garlic & Dates!
Whole Roasted Cauliflower with Garlic & Dates
- 2 TBSP Butter melted
- 2 TBSP Olive oil
- 1/8 tsp Freshly cracked black pepper or to taste
- 1/4 tsp Garlic Salt or to taste
- ⅓ cup Parmesan cheese, plus more for topping grated
- 1 head of cauliflower
- 4 pitted dates sliced in quarters
- 8 cloves of garlic sliced in half
- 10 mint leaves fresh, sliced into ribbons
Preheat oven to 375 degrees.
In a small bowl, add butter, olive oil, garlic salt, pepper, and parmesan cheese. Mix until combined, then set aside.
Remove the leaves and the most of the core of the cauliflower, being careful not to cut too much off. The cauliflower head should remain intact.
Stuff the garlic and dates into the ridges of the cauliflower. You will most likely also need to slice small slits into the cauliflower to fit all the garlic and dates in.
Once the cauliflower is stuffed, spoon the sauce onto the cauliflower, making sure to spread it evenly all over the head of cauliflower.
Cover tightly with aluminum foil and bake for 30 minutes.
Remove from oven, remove foil, and baste the cauliflower with the juices that dripped off during cooking.
Place the cauliflower back in the oven for another 20 minutes.
Remove from oven and set the oven on broil. Baste it one more time, then return it to the oven for 2-3 minutes. Keep an eye on it and don’t let it burn!
Sprinkle the cauliflower with freshly chopped mint, and add more cheese if desired (trust me, you’ll desire it).
Slice and serve!