Even people who are not fond of cauliflower love this dish. The flavours are amazing and it just looks fabulous when placed on a dinner table. TB.

Whole roasted cauliflower

INGREDIENTS: 

• 1 medium  whole cauliflower. Trim the cauliflower’s stem and leaves, leaving the head intact.
• Salt and pepper plus salt for the boiling water

Roasting Paste

• 2 tablespoons  olive oil
• ¼ cup unsalted butter
• ¼ cup grated parmesan cheese
• 1½ tablespoons minced garlic
• 2 teaspoons smoked paprika
• Zest of one whole lemon

Lemon Cream Sauce

• 1 cup plain Greek yoghurt
• 1 cup mayonnaise
• 2 teaspoons garlic powder
• 1 medium  lemon use the zest for the paste, juice for the cream sauce
• 3 tablespoons dill
• water, optional, used to thin the sauce

Garnish

• ¼ cup pine nuts toasted
• ¼ cup pomegranate arils
•  chopped dill

METHOD:
Blanch the Cauliflower

1. Trim the cauliflower’s stem and remove any green leaves, leaving the head intact. Cut an 'X' at the bottom of the stem. This will help it to cook evenly.
2. In a large pot, bring about 8-10 cups of water to a boil (enough to fully submerge the cauliflower). Once the water is boiling add 2 tablespoons of salt. Place the cauliflower into the boiling water. Boil for 8-10 minutes for a medium head. The cauliflower should be slightly tender but still firm.
3. While boiling prepare an ice bath by adding cold water and ice to a large bowl. Remove the cauliflower from the boiling water and immediately place it in the ice bath.
4. Pat the cauliflower dry thoroughly with paper towels. Season the cauliflower head with salt and pepper,
5. Preheat your oven to 400° F (200° C).

Roasting Paste

1. Combine butter and olive oil in a small pan and cook over medium heat until the butter has melted.
2. Transfer the melted butter and oil to a medium pan add Parmesan cheese, minced garlic, smoked paprika, and lemon zest. Stir well until all ingredients are fully mixed and form a smooth paste.

Prepare the Cauliflower

1. Use a brush (or your hands) to apply the paste evenly all over the cauliflower, Make sure it’s fully coated on all sides including the inside. Place the cauliflower on a foil-lined baking sheet.

Roasted the Cauliflower

1. Place the cauliflower in the preheated oven and roast for 18-22 minutes. Remove the cauliflower from the oven and sprinkle 1-2 tablespoons of grated Parmesan cheese on top.
2. Switch your oven to the broiler setting on high. Broil the cauliflower for an additional 3-5 minutes, or until the top is golden and crispy. Watch closely to avoid burning. Remove from the oven place on a serving plate.

Toasted Pine Nuts and Lemon Cream Sauce

1. While the cauliflower is roasting, heat a dry skillet over medium-low heat. Add the pine nuts to the skillet. Stir frequently for about 3-5 minutes, or until the pine nuts are golden and fragrant. Remove from the heat and set aside.
2. To make the Lemon Cream Sauce whisk the Greek yogurt, mayonnaise, chopped garlic, lemon juice, and dill in a medium bowl until smooth and well-blended.

Optional – If you like to thin out the sauce add a few tablespoons of water gradually to the sauce. Stir between each addition, until the sauce reaches a desired consistency.
Assemble

1. Add some Lemon Cream sauce to the bottom of a serving plate and place the roasted cauliflower on top.
2. Drizzle some lemon cream sauce over the cauliflower. Serve the rest as dipping sauce. Sprinkle the cauliflower with toasted pine nuts, pomegranate seeds, and dill.

NOTES
For a larger cauliflower head, boil for 10-15 minutes.