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Roasted cauliflower with a zesty parsley-Parmesan dipping sauce. Italian Whole-Roasted Cauliflower with Parsley Sauce For the cauliflower1 head cauliflower (green leaves removed)½ cup mascarpone cheese½ cup Greek yogurt¼ cup finely grated Parmesan cheese2 teaspoons lemon zest1 tablespoon extra-virgin olive oil1 tablespoon chopped capers½ teaspoon kosher salt½ teaspoon red pepper flakes1 clove garlic... giadzy.com

Italian Whole-Roasted Cauliflower with Parsley Sauce

Serves 4-6

Roasting is one of my favorite ways to cook this newly cool crudité, which tastes even better with a zesty parsley-Parmesan dipping sauce.

Preheat oven to 450°F. Cut the cauliflower in half, lengthwise. In a medium bowl, mix the mascarpone, yogurt, Parmesan, lemon zest, olive oil, capers, salt, and red pepper flakes. Rub the garlic clove along the rough surfaces of the cauliflower florets and discard.

Hold the cut side of a cauliflower half and dip it into the bowl. Rotate and angle the cauliflower so that you coat the entire outside of it. Place it cut-side down on a baking tray and repeat with the other half. Roast the cauliflower for 20 minutes. Lower the oven temperature to 425°F and loosely tent the cauliflower with tinfoil.

Roast for an additional 20 minutes or until the cauliflower pierces easily with a paring knife and is evenly golden brown. While the cauliflower is in the oven, combine the olive oil, parsley, lemon zest, salt, and Parmesan cheese and set aside. Drizzle the cauliflower with the sauce or serve on the side.

Italian Whole-Roasted Cauliflower with Parsley Sauce

Photo of giada

Recipe by Giada De Laurentiis

Giada is a chef, mother, author and restauranteur. She is known as the Emmy-award winning television personality of Food Network’s Everyday Italian, Giada at Home, Giada In Italy, as a judge on Food Network Star, NBC Today Show correspondent, for her eight New York Times best-selling cookbooks and her debut restaurant, GIADA, in Las Vegas. Though most days, you can find her in Los Angeles with her daughter, Jade and kitten, Bella, whipping up something delicious in the kitchen involving parmiggiano reggiano or her weakness, dark chocolate!

Roasted cauliflower with a zesty parsley-Parmesan dipping sauce.

Italian Whole-Roasted Cauliflower with Parsley Sauce

Serves: 
6
Cooking Level: 
Prep Time
10 minutes
Cook Time
40 minutes
Inactive Time
Total Time
50 minutes

INGREDIENTS:

For the cauliflower

  • 1 head cauliflower green leaves removed
  • ½ cup mascarpone cheese
  • ½ cup Greek yogurt
  • ¼ cup finely grated Parmesan cheese
  • 2 teaspoons lemon zest
  • 1 tablespoon extra-virgin olive oil
  • 1 tablespoon chopped capers
  • ½ teaspoon kosher salt
  • ½ teaspoon red pepper flakes
  • 1 clove garlic peeled

For the sauce

  • ¾ cup extra-virgin olive oil
  • ⅛ cup chopped parsley
  • 1 teaspoon lemon zest
  • ¼ teaspoon kosher salt
  • ¼ cup finely grated Parmesan cheese

INSTRUCTIONS:

  • Roasting is one of my favorite ways to cook this newly cool crudité, which tastes even better with a zesty parsley-Parmesan dipping sauce.
  • Preheat oven to 450°F. Cut the cauliflower in half, lengthwise. In a medium bowl, mix the mascarpone, yogurt, Parmesan, lemon zest, olive oil, capers, salt, and red pepper flakes. Rub the garlic clove along the rough surfaces of the cauliflower florets and discard.
  • Hold the cut side of a cauliflower half and dip it into the bowl. Rotate and angle the cauliflower so that you coat the entire outside of it. Place it cut-side down on a baking tray and repeat with the other half. Roast the cauliflower for 20 minutes. Lower the oven temperature to 425°F and loosely tent the cauliflower with tinfoil.
  • Roast for an additional 20 minutes or until the cauliflower pierces easily with a paring knife and is evenly golden brown. While the cauliflower is in the oven, combine the olive oil, parsley, lemon zest, salt, and Parmesan cheese and set aside. Drizzle the cauliflower with the sauce or serve on the side.
Tried this recipe?Mention @WPRecipeMaker or tag #wprecipemaker!
Italian Whole-Roasted Cauliflower with Parsley Sauce

Roasted cauliflower with a zesty parsley-Parmesan dipping sauce.

Italian Whole-Roasted Cauliflower with Parsley Sauce

Serves: 
6
Cooking Level: 
Prep Time
10 minutes
Cook Time
40 minutes
Inactive Time
Total Time
50 minutes

INGREDIENTS:

For the cauliflower

  • 1 head cauliflower green leaves removed
  • ½ cup mascarpone cheese
  • ½ cup Greek yogurt
  • ¼ cup finely grated Parmesan cheese
  • 2 teaspoons lemon zest
  • 1 tablespoon extra-virgin olive oil
  • 1 tablespoon chopped capers
  • ½ teaspoon kosher salt
  • ½ teaspoon red pepper flakes
  • 1 clove garlic peeled

For the sauce

  • ¾ cup extra-virgin olive oil
  • ⅛ cup chopped parsley
  • 1 teaspoon lemon zest
  • ¼ teaspoon kosher salt
  • ¼ cup finely grated Parmesan cheese

INSTRUCTIONS:

  • Roasting is one of my favorite ways to cook this newly cool crudité, which tastes even better with a zesty parsley-Parmesan dipping sauce.
  • Preheat oven to 450°F. Cut the cauliflower in half, lengthwise. In a medium bowl, mix the mascarpone, yogurt, Parmesan, lemon zest, olive oil, capers, salt, and red pepper flakes. Rub the garlic clove along the rough surfaces of the cauliflower florets and discard.
  • Hold the cut side of a cauliflower half and dip it into the bowl. Rotate and angle the cauliflower so that you coat the entire outside of it. Place it cut-side down on a baking tray and repeat with the other half. Roast the cauliflower for 20 minutes. Lower the oven temperature to 425°F and loosely tent the cauliflower with tinfoil.
  • Roast for an additional 20 minutes or until the cauliflower pierces easily with a paring knife and is evenly golden brown. While the cauliflower is in the oven, combine the olive oil, parsley, lemon zest, salt, and Parmesan cheese and set aside. Drizzle the cauliflower with the sauce or serve on the side.
Tried this recipe?Mention @WPRecipeMaker or tag #wprecipemaker!