Whole Roasted Cauliflower

 Ingredients

1 medium head cauliflower (2 pounds)

3 tbsp extra-virgin olive oil

2 tsp grated garlic, divided

5 tbsp grated Pecorino Romano cheese, divided

1¼ tsp coarsely ground pepper, divided, plus more for garnish

½ cup whole-milk plain yogurt

¼ cup reduced-fat cream cheese, softened

⅛ tsp salt 

Chopped fresh flat-leaf parsley for garnish (optional)

 

Directions

Preheat oven to 400°F. Line a large rimmed baking sheet with foil. Remove and discard leaves from cauliflower. Trim bottom of core so the cauliflower head sits flat on the prepared baking sheet. Whisk 3 tablespoons oil and 1½ teaspoons garlic together in a small bowl. Brush the cauliflower all over with all of the oil mixture, making sure most of the grated garlic pieces are on the top or sides of the head. Sprinkle the top and sides with 2 tablespoons Pecorino and 1 teaspoon pepper, lightly pressing to adhere.  

 Cover the cauliflower with foil; roast for 40 minutes. Uncover and continue roasting until golden brown and tender, rotating the baking sheet halfway through, 30 to 35 minutes more. 

Meanwhile, whisk ½ cup yogurt, the softened cream cheese, 2 tablespoons Pecorino, ⅛ teaspoon salt and the remaining ½ teaspoon garlic and ¼ teaspoon pepper together in a small bowl until well combined. Cover and refrigerate until ready to use.  

Using the back of a spoon, spread the yogurt mixture on a serving platter. Top with the roasted cauliflower head; sprinkle with the remaining 1 tablespoon Pecorino. Garnish with parsley and/or additional pepper, if desired.  

 

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