Pesto-Roasted Whole Cauliflower with Creamy Garlic Sauce
Recipe type: Entree, Vegetarian
Prep time: 
Cook time: 
Total time: 
Serves: 4
Pesto-Roasted Whole Cauliflower with Creamy Garlic Sauce is an easy, yet impressive vegetarian main or side dish—tender, meaty, and completely satisfying.
  • 1 medium-large head cauliflower
  • ½ cup prepared pesto (homemade or store-bought)
  • ⅓ cup buttermilk
  • 3 Tbsp. finely grated Parmesan
  • 2 Tbsp. mayonnaise
  • 1 garlic clove, minced
  • 1 tsp. white miso paste
  • ½ tsp. freshly grated black pepper
  • ¼ tsp. sea salt
  • Optional garnishes: shaved radish, toasted pine nuts, fresh basil or chopped chives, lemon wedges
  1. Preheat oven to 475°F.
  2. Bring 4 cups of water to a boil in a large pot or Dutch oven. Add cauliflower head; cover, reduce heat, and simmer 20 minutes or until tender. Place cauliflower on a paper towel-lined plate; discard cooking liquid.
  3. Place cauliflower on a parchment paper-lined baking sheet and brush all over with pesto to evenly coat. Bake at 475°F for 25 to 30 minutes, rotating pan once halfway through. Transfer whole cauliflower to a platter or cutting board.
  4. Meanwhile, prepare sauce by combining buttermilk, Parmesan, mayonnaise, garlic, miso, black pepper, and salt. Spoon sauce over roasted cauliflower and add garnishes of choice.
Nutrition Information
Serving size: ¼th of cauliflower Calories: 204 Fat: 16 gm Saturated fat: 3 gm Carbohydrates: 10 gm Sugar: 5 gm Sodium: 600 mg Fiber: 3 gm Protein: 6 gm
Recipe by Dishing Out Health at