Whole Roasted Cauliflower with Dijon, Havarti & Dill
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
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.
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