Pesto-Roasted Whole Cauliflower with Creamy Garlic Sauce

Pesto-Roasted Whole Cauliflower with Creamy Garlic Sauce is an easy, yet impressive vegetarian main or side dish—tender, meaty, and completely satisfying.

Ingredients

• 1 medium-large head cauliflower
• 1/2 cup prepared pesto (homemade or store-bought)
• 1/3 cup buttermilk
• 3 Tbsp. finely grated Parmesan
• 2 Tbsp. mayonnaise
• 1 garlic clove (minced)
• 1 tsp. white miso paste
• 1/2 tsp. freshly grated black pepper
• 1/4 tsp. sea salt
• Optional garnishes: shaved radish
• Optional garnishes: toasted pine nuts
• Optional garnishes: fresh basil
• Optional garnishes: chopped chives
• Optional garnishes: lemon wedges

Instructions

1. 1

   Preheat oven to 475°F.

2. 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. 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. 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.