Taste Tested: Whole Roasted Cauliflower

Whole-y moly! Grab a cauliflower and get a head of your dinner plans tonight with this marvelous meatless meal.


“I was more than a little hesitant to give up my usual Friday skirt steak when this idea arrived in my inbox–but boy am I glad I took the leap! A�The sauce was impeccable and can easily be put over pasta, rice or other seasonal vegetables–but the cauliflower itself is a show stopper!”


Whole Roasted Cauliflower with Puttanesca

Spicy, rich and sweet–this recipe takes the cake in my books. I highly suggest you take the plunge and use the anchovies, there’s just nothing like their salty kick!


  • 2 1/2 cups Ontario dry white wine
  • 1/3 cup Ontario cold pressed canola oil
  • 1/4 cup kosher salt
  • 3 tablespoons fresh lemon juice
  • 2 tablespoons unsalted Ontario butter
  • 1 tablespoon crushed red pepper flakes
  • 1 tablespoon sugar
  • 1 head of Ontario cauliflower, leaves removed
  • For Puttanesca:
  • 1 tbsp Ontario tomato paste
  • 1 large Ontario onion
  • 2 cloves Ontario garlic
  • 1 tsp Ontario butter
  • 1.5 cups Ontario grape tomatoes, chopped
  • 1 tsp salt brined capers
  • 4 anchovy fillets
  • 1 tsp red pepper flakes
  • Garnish: hard, salty cheese


  1. Preheat oven to 475A�. Bring wine, oil, salt, juice, butter, red pepper flakes, sugar and 8 cups water to a boil in a large pot.
  2. Add cauliflower, reduce heat, and simmer, turning occasionally, until a knife easily inserts into center, 15-20 minutes.
  3. Using 2 slotted spoons or a mesh spider, transfer cauliflower to a rimmed baking sheet, draining well. Roast, rotating sheet halfway through, until brown all over, 30-40 minutes.
  4. Meanwhile, preferably in a cast iron pan, saute onions and garlic in butter. Once golden, add tomato paste and fry until dark in colour.
  5. Add anchovy, capers, red pepper flakes and chopped tomatoes.
  6. Simmer until cauliflower is done, adding water if sauce looks dry.
  7. To serve, gently lift whole roasted cauliflower off baking sheet and place in skillet over sauce. Serve with grated hard cheese of your choice.

Preparation time: 20 minute(s)

Cooking time: 1 hour(s)

Number of servings (yield): 2

About Taste Tested

From the farm to the table, it�s easy to be inspired by Ontario�s endless parade of edibles. WithA�?Taste Tested?, OCTA�s staff are sharing their freshest finds and dishing outA�their favourites of the season. A�Come discover what�s on our table � literally!

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