Go Back
Print

Whole Roasted Cauliflower with Garlic & Dates

Course Side Dish
Cuisine American
Servings 6 servings
Author Amy Davis

Ingredients

  • 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

Instructions

  1. Preheat oven to 375 degrees.

  2. In a small bowl, add butter, olive oil, garlic salt, pepper, and parmesan cheese. Mix until combined, then set aside.

  3. 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.

  4. 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.

  5. Once the cauliflower is stuffed, spoon the sauce onto the cauliflower, making sure to spread it evenly all over the head of cauliflower.

  6. Cover tightly with aluminum foil and bake for 30 minutes.

  7. Remove from oven, remove foil, and baste the cauliflower with the juices that dripped off during cooking.

  8. Place the cauliflower back in the oven for another 20 minutes.

  9. 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!

  10. Sprinkle the cauliflower with freshly chopped mint, and add more cheese if desired (trust me, you’ll desire it).

  11. Slice and serve!