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Whole Roasted Cauliflower with Marcona Almond Pesto | @foodiephysician

Whole Roasted Cauliflower with Marcona Almond Pesto

The Foodie Physician
This visually stunning whole roasted cauliflower has a beautiful, golden brown crust and pairs perfectly with my Marcona Almond Pesto.
5 from 2 votes
Prep Time 10 mins
Cook Time 1 hr 15 mins
Total Time 1 hr 25 mins
Course Entree, Side Dish
Cuisine American
Servings 4

Ingredients
 
 

Cauliflower:

  • 1 head cauliflower (about 2 pounds)
  • 2 tablespoons olive oil
  • Kosher salt

Marcona Almond Pesto:

  • 2 ounces basil (about 2 packed cups)
  • 1/3 cup Marcona almonds
  • ¼ cup grated Parmesan cheese
  • 2 cloves garlic
  • 1 tablespoon white wine vinegar
  • ¼ teaspoon kosher salt
  • 1/8 teaspoon black pepper
  • ¼ cup olive oil

For serving:

  • ½ cup golden raisins
  • Marcona almonds

Instructions
 

  • Preheat oven to 375°F. Place a baking dish with some water in it on the lowest shelf of the oven to create steam.
  • Pull the outer leaves of the cauliflower off and cut off the stem. Using a paring knife, carefully cut out part of the core (about an inch of it) so that the cauliflower can sit flat. Be careful not to cut off the florets.
  • Place the cauliflower cut side down in a seasoned cast iron skillet. Drizzle the olive oil all over the cauliflower, rubbing it into all of the crevices. Sprinkle with salt.
  • Roast the cauliflower on the middle shelf of the oven until tender, about 60-75 minutes. Baste the surface with olive oil occasionally as it cooks.
  • While the cauliflower is cooking, make the pesto. Place the basil, almonds, cheese, garlic, vinegar, salt and pepper in a food processor and pulse until finely chopped. Stream in the olive oil and continue to process until it is almost smooth but still has a little texture. Transfer to a bowl. Stir in 1-2 tablespoons of water to thin the sauce out slightly.
  • To serve, spread some of the pesto out on a plate and carefully place the whole roasted cauliflower on top using a spatula. Sprinkle with golden raisins and Marcona almonds. Cut into wedges and serve.
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