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cheesy whole roasted cauliflower

Whole Roasted Cauliflower with Dijon, Havarti & Dill

Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 4 servings
Print Recipe

Ingredients

  • Cauliflower
  • 1 large head cauliflower leaves trimmed but kept whole
  • Kosher salt

Dijon-Dill Cream

  • 1/3 cup mayonnaise
  • 2 Tbsp sour cream
  • 1 1/2 Tbsp Dijon mustard
  • 1 small garlic clove minced
  • 1 tsp finely grated lemon zest
  • 1 tsp fresh lemon juice
  • 1/4 tsp freshly cracked black pepper
  • Pinch kosher salt

Cheese Crust

  • 1 cup shredded Havarti
  • 1/4 cup finely grated Parmesan

Buttery Dill Breadcrumbs

  • 1/2 cup fresh sourdough breadcrumbs or panko
  • 1 1/2 Tbsp unsalted butter
  • Pinch kosher salt
  • 1 Tbsp finely chopped fresh dill

For Finishing

  • Fresh dill
  • Lemon zest
  • Flaky salt
  • Lemon wedges
  • Method
US Customary - Metric

Instructions

Steam the cauliflower.

  • Bring a few inches of well-salted water to a simmer in a large pot fitted with a steamer basket. Add the whole cauliflower, cover, and steam for about 8–12 minutes, until a paring knife can penetrate the cauliflower but still meets some resistance.
  • You don't want it completely tender yet—it will continue cooking in the oven.

Dry it well.

  • Transfer the cauliflower to a sheet pan or baking dish and leave uncovered for 10 minutes. Meanwhile, heat the oven to 450°F.
  • This drying period is important; otherwise the steam trapped on the surface dilutes the Dijon cream and makes it harder for the cheese to brown.

Make the Dijon-dill cream.

  • Combine the mayonnaise, sour cream, Dijon, garlic, lemon zest, lemon juice, dill, pepper, and a small pinch of salt.
  • Taste it. It should be quite tangy and well seasoned since the mild cauliflower and Havarti will soften the flavors.

Coat the cauliflower.

  • Generously spread the Dijon-dill cream over the entire cauliflower, working a little into the crevices.
  • Mix the Havarti and Parmesan together, then press the cheese all over the coated cauliflower.

Roast

  • Roast for 15–20 minutes, until the cauliflower is completely tender and the Havarti is melted and bubbling.
  • Turn the broiler on for the final 1–3 minutes to develop deeply browned, blistered patches across the cheese.

Make the crispy breadcrumbs.

  • While the cauliflower roasts, melt the butter in a skillet over medium-low heat. Add the breadcrumbs and a pinch of salt and cook, stirring frequently, until deeply golden and crisp.
  • Remove from the heat and stir in the fresh dill.

Finish

  • Transfer the whole cauliflower to a serving platter. Scatter the buttery dill breadcrumbs over the top, followed by fresh dill, finely grated lemon zest, and a little flaky salt.
  • Serve with lemon wedges and cut the cauliflower into thick wedges at the table.