Whole Roasted Cauliflower with Whipped Feta & Pomegranate Glaze

I am obsessed with cauliflower. I have 'buffaloed, Parmesaned, sharwarmed and tacoed' my way through cauliflower. But my newest obsession is a whole, roasted head served over this creamy yogurt and feta sauce. While these beautiful heads are now in season, be sure to make the most of this delicious cerciferous vegetable. BTW, I eat this as a meal on it's own, but if you wanted to have it as a side dish serve up some grilled sausages or chicken, for a great summer meal.

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Ingredients...

• 1 head cauliflower
• 1 tsp turmeric
• 2 bay leaves
  
• 1 clove garlic, crushed
• 1 tbsp kosher salt
• 2 tbsp Sarafino olive oil + more for roasting
  

Whipped Feta Dressing

• 5 oz feta cheese, drained
• 1/2 cup Greek yogurt
• Zest of 1 lemon
  
• 2 tsp lemon juice
• 1 clove garlic, minced
• 2 tbsp olive oil

Pomegranate Drizzle:

• 2 tbsp pomegranate molasses (found in Middle Eastern section of grocery store) OR Sarafino Balsamic Vinegar (8 year old)
• 2 tbsp maple syrup or honey
• 2 tbsp olive oil
• Fresh mint leaves, chopped

Method...

1. Preheat oven to 400 F and line a baking sheet with parchment paper. Set aside.
2. Cauliflower: Remove the large tougher leaves and most of the stem from the cauliflower, but leave some stem intact. Fill a Dutch oven or large pot with water (big enough to hold the cauliflower). Add the turmeric, bay leaves and garlic; bring to a gentle boil. Add the salt, then lower the cauliflower into the hot water, top-side down. Cover with the lid, then simmer for 10 to 15 minutes until the cauliflower is just tender.
   
3. Whipped Feta: Meanwhile, in a blender or food processor, combine feta, yogurt, olive oil, garlic and lemon juice. With the processor running, slowly drizzle in the olive oil until a smooth consistency is reached. Set aside until ready to serve.
   
4. Pomegranate Drizzle: In a bowl or glass measure, whisk together pomegranate molasses, maple syrup and olive oil; season to taste with salt and pepper. Set aside.
5. Drain and Roast Cauliflower: Once the cauliflower is tender enough to stick a knife through the stem without resistance, use a large slotted spoon or fork to remove it from the water. Allow it to drain slightly, then transfer onto prepared baking sheet, stem-side down. Drizzle with about 2 tbsp olive and season with salt and pepper. Roast in preheated oven for 45 to 50 minutes, until golden and a little charred on top.
   
6. To serve, spoon whipped feta onto a serving platter. Top with roasted cauliflower and top with pomegranate drizzle. Garnish with fresh mint.

Makes 6 servings.

Tools You Might Like To Make This Recipe:

• Sarafino Olive oil
• Microplane Zester
• Baking Sheet
• OXO Fish Turner  (handy for helping to lift out of pot)

A Word about Pomegranate Molasses

Depending on where you live, it might be difficult to find pomegranate molasses. Generally, you can find it in the International aisle of the supermarket or in a Middle Easter grocery store. However, if that is not possible, you can make your own by simmering down 4 cups of pomegranate juice to 1/2 to 3/4 cup. It thickens as it reduces. If that is not an option, a mixture of balsamic vinegar, maple syrup and olive oil is a perfect substitute.