This is my new favorite way to make cauliflower. It is great dish to make for a dinner party or a pot luck. It is vegetarian-friendly, can easily be made vegan-friendly, and doesn’t require much active work.
The seasoning in this particular recipe is inspired by the seasonings on elotes, Mexican street corn. At the end of this post, I have ideas for other seasonings that work well with cauliflower.
Roasted Whole Cauliflower
- Large, oven-safe pan or skillet
- Knife for slicing and serving
- Measuring spoons
- Bowl and spoon for mixing ingredients
- 1 whole head of cauliflower (I used a yellow head, but any color will do)
- 1/4 cup mayonnaise
- 1/4 cup of sour cream
- 1/8 cup cotija cheese
- 1 tbsp Adobo seasoning (garlic powder, salt, oregano, turmeric, black pepper)
- 1/8 cup cilantro leaves and stems, finely chopped
- Preheat the oven to 400F.
- Peel all of the leaves off of the outside of the cauliflower, but do not cut through the main part at all. Keep it as in-tact as possible.
- Mix all remaining ingredients together in a bowl. If you want to reserve some of the cheese to also sprinkle on top, you can. I did.
- Slather the mixture on the outside of the cauliflower.
- Put the cauliflower on/in the oven-safe pan and roast for 40 minutes.
- Let cool for 5-10 minutes, slice like a pie, and serve.
- Use olive oil instead of mayo/sour cream on the outside for a browner, crispier shell.
- Use plain Greek yogurt instead of mayo/sour cream.
- Use your favorite curry powder as the main spice.
- Use cumin, oregano, and coriander as the spices.
- Use garlic, olive oil, parmesan cheese, salt, and pepper as the coating.