Whole-roasted cauliflower turns a humble vegetable into something special. Roasted slowly, it becomes tender inside with golden edges, ready to be sliced and shared. Finished with creamy goat cheese, this dish feels generous and comforting without being heavy perfect as a centerpiece or a satisfying side.
This is Let’s Veg cooking at its most intentional: simple ingredients, thoughtful preparation, and food meant to be enjoyed together.
Whole Roasted Cauliflower with Creamy Goat Cheese
Whole-roasted cauliflower topped with creamy goat cheese. A simple, elegant Let’s Veg recipe perfect as a centerpiece or hearty side dish.
Ingredients
Equipment
Roast Pan with Non-Stick Rack
Cooking Instructions
- Preheat oven to 400°F (205°C). Line a baking dish or sheet with parchment paper.
- Bring a large pot of salted water to a boil. Carefully lower cauliflower in and blanch for 5 minutes. Drain well and pat dry.
- Place cauliflower in the prepared baking dish.
- Drizzle with olive oil and season with salt, pepper, paprika, and garlic powder.
- Roast uncovered for 40-45 minutes, basting once halfway, until deeply golden and tender.
- While cauliflower roasts, mix goat cheese, yogurt or cream, lemon juice, and a pinch of salt until smooth.
- Remove cauliflower from oven and let rest for 5 minutes.
- Spoon or drizzle creamy goat cheese over the top or serve on the side. Slice and serve warm.
Nutrition
Notes
Skip blanching for a firmer texture (increase roast time by 10 minutes)
Add fresh herbs like thyme or parsley before serving
Make dairy-free with a cashew cream alternative