Roasted Whole Broccoflower or Cauliflower with Basil and Parmesan
This dish makes a snazzy presentation and is a different way to enjoy cauliflower or broccoflower.
  • 1tbsp olive oil
  • 12-lb head of cauliflower or broccoflower
  • 1.5cup plain Greek yogurt
  • Juice and zest one lemon
  • 2 large cloves of garlic
  • 2cups fresh basil
  • 2tsp kosher salt
  • 1tsp black pepper
  • 1/2cup toasted pine nutschopped
  • 1/2cup Parmesan cheesegrated (I use closer to 1 cup)
  1. Trim the cauliflower of leaves and stem, leaving enough core to keep the head whole.
  2. Have ready a large pan with an inch of boiling water. Steam the cauliflower in it, covered, for 10 minutes.
  3. Line a baking sheet with baking paper, or grease it well with butter. Preheat the oven to 400° F (205° C).
  4. Pulse basil, garlic, pine nuts, lemon zest and juice, salt and pepper in cuisinart and then blend in large bowl with yogurt.
  5. Remove cauliflower carefully from pan. Turn it, head-down, into the bowl. Move it around gently to cover as much of the surface as possible with the yogurt blend. Spoon more yogurt into the spaces between the florets. Turn right-side-up and massage more yogurt all over it.
  6. Press the grated cheese all over the surface, as much as possible. Place it on the baking sheet.
  7. Roast the cauliflower 40-50 minutes, until well crusted and tender. Check for done-ness by inserting a thin knife into the thickest part, on the bottom.
  8. Serve and enjoy.
Recipe Notes

This dish was adapted from Whole roasted cauliflower by Miriam Kresh at