This whole roasted cauliflower with whipped goat cheese and topped with crunchy roasted pistachios is a showstopper that can be a main dish or a hearty, shareable appetizer. The marinade is a simple combination of pantry ingredients with some garam masala that elevates the usually plain taste of cauliflower. Combining the spiced cauliflower with the creamy-tangy goat cheese and salty pistachios creates an explosion of flavors and textures that we can’t get enough of.
The cauliflower served at Catania, one of our favorite restaurants in San Diego, inspired this recipe. For the first time we were served a whole baked cauliflower and it was delicious. It was cooked to perfection such that it was melting in our mouths and the seasoning was a great balance of tangy and spicy. If you’re ever in La Jolla, Catania and their cauliflower is a must try!
To ensure you make a well-seasoned cauliflower and get the perfect bite every time, pour the marinade from the underside of the cauliflower so that the spices get into all the crevices. If you pour the marinade only from the top, the rest of the cauliflower will remain unseasoned (trust us, we did this the first time and got an under seasoned cauliflower).
The first 40 minutes of baking the cauliflower covered, steams it and makes it tender while the cauliflower absorbs the spices. The last 5 minutes of broiling it crisps up the outside of the cauliflower head, creating a nice combination of textures.
If you make this Indian Spiced Whole Roasted Cauliflower with Whipped Goat Cheese, drop a comment and/or give it a rating! We’d love to hear how it turns out. Also, if you make this recipe, make sure to tag us on Instagram!
Indian Spiced Whole Roasted Cauliflower with Whipped Goat Cheese
Ingredients
- 1 medium whole cauliflower head
- 1 log (10 oz) goat cheese at room temperature
- 4 oz cream cheese at room temperature
- ¼ cup roasted pistachios crushed
Marinade
- ¼ cup olive oil
- 1 tbsp Dijon mustard
- 1 tsp crushed red pepper
- 1 tsp ground black pepper
- 1 ½ tsp garam masala
- 1 ½ tsp salt
- ½ tsp sugar
- 1 tsp lemon juice
Instructions
- Preheat the oven to 400 F.
- Prepare the cauliflower by trimming the leaves and cutting off the stem and tough core. Be careful to keep the cauliflower head intact.
- In a large bowl whisk together all the ingredients for the marinade.
- Place the cauliflower head in a large Dutch oven. The pot should be large enough so that you’re able to close the lid without touching the cauliflower. Pour the marinade all over the cauliflower, including the underside. Make sure to get the marinade into the crevices so the whole cauliflower gets seasoned.
- Place the lid on the Dutch oven and place the cauliflower in the oven. Bake for 40 minutes.
- While the cauliflower bakes, make the whipped goat cheese. Place most of the goat cheese (reserve some to top the cauliflower when serving), the cream cheese, and a pinch of salt in a food processor and pulse until smooth and creamy. Set aside.
- Remove the lid from the Dutch oven and broil the cauliflower for 5 minutes.
- To serve, spread the whipped goat cheese on a plate and place the cauliflower on top. Sprinkle the cauliflower with the remaining goat cheese crumbles and the pistachios. Serve warm and enjoy with naan or your favorite grilled meat.
