Weekly Winner: Crushin’ on Crusted Cauliflower (in it’s entirety)

cauliflowerI realize there are a few people out there that dislike cauliflower.  Personally, I don’t get it.  I adore the stuff.  Anyway you make it I’m OK with it, with the exception of boiled.  Honestly, I don’t think you should boil any vegetable.  Boiled vegetables should be banned.  I’ve also always been intrigued with cooking a whole head of cauliflower.  I’ve done the cauliflower “steaks”, I’ve pureed, I’ve riced, I’ve smashed and I’ve cut into florets…. but whole?  Now there’s a show-stopper!  Cooking a whole cauliflower is not without its difficulties, however (or so I thought!)  Getting the entire thing cooked properly is complicated (or is it?)  I’ve ordered it out at restaurants on occasion and it seems the core and stalks are never quite as done as the florets.  This is no longer a concern of mine.  I have found the perfect, whole cauliflower recipe and man, is it good!

Everything Bagel Cauliflower with Herbed Cream Cheese comes from Cuisine at Home.  First of all, what’s the deal with the “everything bagel seasoning” lately??  It’s everywhere and on everything!  I guess it is this year’s “Za’atar” seasoning.  But anyway, I digress… here is the recipe.  Oh wait!  One more thing…. this recipe says it serves 12.  Twelve???  My husband and I devoured the entire head of cauliflower with a filet of salmon each.  I’m not proud…I’m just sayin’.

Everything Bagel Cauliflower with Herbed Cream Cheese

Serves 2, 4… or 12… whatever!

Ingredients:

Spice blend:

2 Tbsp each dried minced garlic and dried onion flakes

1 Tbsp each poppy seeds and toasted sesame seeds

1 tsp kosher salt

Cauliflower:

1/2 cup plain, full-fat Greek yogurt

1 Tbsp olive oil

1 Tbsp fresh lemon juice

1 tsp kosher salt

1/2 tsp minced fresh garlic

black pepper to taste

1 large head cauliflower

For the sauce:

4 oz plain cream cheese, softened

2 oz goat cheese, softened

3 Tbsp buttermilk

1 Tbsp fresh lemon juice

1/2 tsp minced fresh garlic

1 Tbsp each minced fresh parsley and chives

1 tsp minced fresh dill

salt and pepper to taste

Procedure:

  1. Preheat oven to 400F.  Line a baking sheet with foil.
  2. Stir together all ingredients for the spice blend.
  3. Whisk together 2 Tbsp of the spice blend with the yogurt and olive oil, lemon juice, salt and garlic in a large bowl; season with pepper.
  4. Add the cauliflower to yogurt mixture and oat completely.  Transfer cauliflower to prepared baking sheet and sprinkle with 1 Tbsp of the spice blend.
  5. Roast cauliflower until golden brown and fork-tender, about 1 hour.  Let cauliflower rest 10 minutes then transfer to a serving platter.
  6. For the sauce, puree cream cheese, goat cheese, lemon juice, and fresh garlic in a mini food processor.  Add parsley, chives, and dill and pulse until combined; season with salt and pepper.
  7. Serve cauliflower with sauce