Caesar Whole Cauliflower
Caesar Whole Cauliflower
Whole roasted cauliflower has, for me anyway, transcended its fad stage, remaining a go-to for an impressive weeknight dinner. Its relatively bland flavor is a perfect canvas for strong, bold additions, like this Caesar salad dressing–inspired marinade. Made with Worcestershire sauce, Dijon mustard, and garlic, it hits all the flavor notes you want in a Caesar salad, but without the lettuce.
Ingrediënten
- 3 tablespoons olive oil
- 2 tablespoons red wine vinegar
- 2 tablespoons Worcestershire sauce
- 2 tablespoons grated parmesan cheese
- 1 tablespoon Dijon mustard
- 4 garlic cloves minced
- 4 oil-packed anchovy fillets drained and finely minced
- Kosher salt and freshly ground black pepper
- 1 small head cauliflower about 1 pound, green leaves trimmed and stem trimmed flush with the bottom of the head
- 1 tablespoon roughly chopped fresh flat-leaf parsley optional
Instructies
- In a liquid measuring cup, whisk together the olive oil, vinegar, Worcestershire, parmesan, mustard, garlic, anchovies, and salt and pepper to taste.
- Place the cauliflower head upside down on a cutting board and use a paring knife to make an “x” through the full length of the core.
- Transfer the cauliflower head to a large bowl and pour half the dressing over it.
- Turn the cauliflower head to coat it in the dressing, then let it rest, stem-side up, in the dressing for at least 10 minutes and up to 30 minutes to allow the dressing to seep into all its nooks and crannies.
- Transfer the cauliflower head, stem-side down, to the air fryer and cook at 340°F for 25 minutes.
- Drizzle the remaining dressing over the cauliflower and cook at 400°F until the top of the cauliflower is golden brown and the core is tender, about 5 minutes more.
- Remove the basket from the air fryer and transfer the cauliflower to a large plate.
- Sprinkle with the parsley, if you like, and serve hot.
Notes / Tips / Wine Advice:
Go Basic:
If you want to cook a plain roasted whole cauliflower, simply rub it with the olive oil, season all over with salt and pepper, and cook at 340°F for 30 minutes.
