The introduction of their book makes today a significant day for my friends Jack and Jeanine. I’m assuming you’re aware of their blog, Love and Lemons. I adore it, and I’ve been anticipating their second cookbook for a very long time.
Love and Lemons Everyday is the title of their most recent book, and it’s incredibly gorgeous. More than 100 colorful, plant-forward dishes for every meal are included in the new book. It is obvious that Jeanine’s cuisine is quite energizing and frequently drawn from the farmers’ market.
I adore how she intersperses advice with the recipes, such how to preserve quinoa, and creatively illustrates seasonal variants for dishes like fruit crumbles (four ways), for example. She even provides a substantial visual grid of salad dressings, which I will frequently refer to.
I’m sharing Jeanine’s recipe for whole-roasted cauliflower with a seriously wonderful yogurt sauce flavored with turmeric to honor their new book. I’ve never cooked cauliflower in this way before, and it was enjoyable to create as well as to consume. Want to observe the process?
Whole Roasted Cauliflower Recipe
Although there are several steps to this dish, they are all easy. The details of Jeanine’s cooking technique, which guarantees that the cauliflower cooks thoroughly and fully absorbs the flavor of the seasonings, are given below.
- To prevent olive oil and lemon juice from dripping onto the counter, line a baking sheet with foil. To make the cauliflower sit flat on the baking sheet, slice off the stem.
- Pour a small amount of olive oil over the cauliflower and rub it in with your hands to create a thin, equal layer of oil. 45 minutes of baking at 400 degrees Fahrenheit.
- When the cauliflower is done baking, remove it from the oven and brush additional olive oil and lemon juice into the cracks. For an additional 15 minutes, bake it.
- In the meantime, combine the yogurt sauce and brush some of it over the cauliflower. After another 15 minutes of baking, the dish is done.
- Add additional sauce, as well as fresh herbs and roasted almonds, on top.
- Whole Roasted Cauliflower Serving Method
- It’s a terrific idea that Jeanine proposes pairing the cauliflower with a straightforward, lemony green salad. The recipe below includes both those components and preparation instructions.
Serve everything with chickpeas and warm whole grains like cooked farro, brown rice, or wild rice if you wanted to make this an even heartier main dish.
Also read: Farro and Kale Salad with Goat Cheese
- 1 medium cauliflower (2 pounds)
- 3 tablespoons extra-virgin olive oil, divided, plus more for drizzling
- 2 tablespoons fresh lemon juice, plus more to taste
- 4 cups mixed spring greens
- ½ cup chopped mixed fresh herbs (any combination of cilantro, mint and/or parsley)
- ¼ cup toasted pine nuts or slivered almonds
- Fine sea salt and freshly ground black pepper
- ½ cup whole milk Greek yogurt
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons fresh lemon juice
- 1 garlic clove, minced
- ¼ teaspoon ground cumin
- ¼ teaspoon ground coriander
- ¼ teaspoon turmeric
- ¼ teaspoon maple syrup or honey
- ½ teaspoon fine sea salt
- Pinch of cayenne pepper
- Preheat the oven to 400 degrees Fahrenheit and loosely line a baking sheet with aluminum foil.
- Slice the bottom of the core off the cauliflower so that it sits evenly on the baking sheet. Drizzle 1½ tablespoons of the olive oil over the cauliflower and use your hands to coat it evenly. Sprinkle with salt and pepper and roast for 45 minutes.
- To make the sauce: In a small bowl, combine the yogurt, olive oil, lemon juice, garlic, cumin, coriander, turmeric, maple syrup, salt, and cayenne.
- Remove the cauliflower from the oven and use a fork to gently start to pull apart the crevices of the cauliflower. Pour another 1½ tablespoons of olive oil and the lemon juice over the cauliflower, especially into the crevices. Return the cauliflower to the oven and roast for another 15 minutes.
- Remove the cauliflower from the oven and spread ¼ of the yogurt sauce all over. Roast for another 15 minutes.
- In a large bowl, toss the spring greens with a drizzle of olive oil, a squeeze of lemon, and a pinch of salt. Set aside for now.
- Remove the cauliflower from the oven. It should be tender outside and fork-tender inside. Top the cauliflower with more sauce and sprinkle with the herbs and toasted pine nuts. Slice into quarters and serve with the salad and the remaining sauce on the side.