Get ready to elevate your vegetable game with a show-stopping dish that will make even the most dedicated meat-lovers forget about their usual protein. This Lemon Alfredo Whole Roasted Cauliflower is not just a side dish—it's a culinary masterpiece that combines the rich, creamy elegance of Alfredo sauce with the robust, hearty texture of a perfectly roasted whole cauliflower. Imagine presenting a golden, sauce-drenched cauliflower at your dinner table that looks like it belongs in a gourmet restaurant, yet is surprisingly simple to prepare.
Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 1 hrs
Cuisine: Italian
Serves: Serves 4
Ingredients
- 1 whole cauliflower
- 1/2 cup butter
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 2 tablespoons lemon juice
- 1 teaspoon garlic powder
- Salt and pepper to taste
Instructions
- Preheat the oven to 425°F (218°C). Ensure the oven rack is positioned in the center of the oven.
- Carefully trim the leaves from the bottom of the cauliflower, keeping the core intact. Rinse the cauliflower thoroughly under cool water and pat dry with paper towels.
- In a medium saucepan, melt the butter over medium heat. Add heavy cream, grated Parmesan cheese, lemon juice, garlic powder, salt, and pepper. Whisk continuously until the sauce is smooth and slightly thickened, about 5-7 minutes.
- Place the whole cauliflower in a large baking dish, stem-side down. Slowly pour the Alfredo sauce over the cauliflower, ensuring it covers the entire surface and gets into the crevices.
- Cover the baking dish tightly with aluminum foil, creating a sealed environment to help the cauliflower steam and roast evenly.
- Roast the cauliflower in the preheated oven for 35-40 minutes. Remove the foil for the last 5-10 minutes to allow the top to brown and caramelize slightly.
- Check the cauliflower's doneness by inserting a sharp knife into the thickest part of the stem. It should slide in easily when fully cooked.
- Remove from the oven and let rest for 5 minutes. This allows the sauce to set and makes it easier to slice and serve.
- Transfer to a serving platter, slice into wedges, and spoon additional sauce over each portion. Garnish with fresh parsley or additional grated Parmesan if desired.
Tips
- Choose a fresh, firm cauliflower with tight, compact florets for the best roasting results.
- Pat the cauliflower completely dry before adding sauce to ensure maximum sauce adherence and beautiful caramelization.
- Use freshly grated Parmesan cheese for a more intense, authentic flavor compared to pre-packaged options.
- For an extra golden-brown top, consider finishing the cauliflower under the broiler for 2-3 minutes after roasting.
- Let the cauliflower rest after cooking to allow the sauce to set and flavors to meld together.
- If the sauce seems too thick, thin it with a little warm milk or pasta water.
- For a lighter version, you can substitute half the heavy cream with milk or use a lighter cream alternative.
Nutrition Facts
Calories: 540kcal
Carbohydrates: 14g
Protein: 14g
Fat: 46g
Saturated Fat: 29g
Cholesterol: 120mg
