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Happy Monday, y’all! It’s the start of another work or school week for a lot of us and we are quite firmly into the last quarter of the year. Though the weather hasn’t changed here yet (it was almost in the 90s yesterday), I’m already getting into cozy foods and thinking about holiday entertaining dishes. I’ve shared a number of quick dinners lately but we’re about to slow things down for a second–OK? Cool. Today, I’ve partnered with one of my favorite brands, Rao’s Homemade (which also happens to be slow crafted and takes time), to share one such dish: lemon alfredo whole roasted cauliflower. The temperature will catch up eventually, right?
Have you ever roasted a whole head of cauliflower? It’s easier than you might think and the result will look pretty impressive on your dinner table. This lemon alfredo whole roasted cauliflower makes for the perfect meatless Monday main dish or an impressive side or appetizer when you have friends over. Prep for this dish is simple. And so are the ingredients. After removing the leaves and stem from the cauliflower head, I marinated it in a mixture Rao’s Homemade roasted garlic alfredo sauce (made with high-quality stuff like cream, cheese, garlic, and butter) and fresh lemon juice then roasted it in a small cast iron skillet. A regular baking sheet or roaster would do just fine, too.
I picked up a jar of Rao’s Homemade roasted garlic alfredo sauce from the pasta and sauce aisle on a recent Walmart run while grabbing some boring adult stuff like a pill organizer for my vitamins and triple A batteries. 🙂 You can find just about everything at Walmart and I’m glad they carry Rao’s, too, because it is all-natural, non-GMO, and has no artificial colors, flavors or sweeteners. It’s also my go-to in so many of my favorite recipes. Lasagna? Yes. Slow cooker meatballs? Of course! One thing I love about being a food blogger is that it gets my creative juices flowing more often. It’s easy to fall into a boring eating routine and make the same things over and over again but y’all wouldn’t want to read about that, huh? So, I was excited to flex my creative muscles a bit and come up with a new way to use Rao’s.
While the cauliflower roasted, I mixed up some olive oil, more fresh lemon juice, herbs, and parmesan cheese to drizzle over top once it finished. It all mingles with the roasted garlic alfredo for flavor perfection! To serve this, you can slice it up into steaks or (my preference) cut it into wedges. This lemon alfredo whole roasted cauliflower gets all the presentation points, which makes it great for a dinner party spread. Thanksgiving and Friendsgiving are coming up and, if you want to have something on hands for the veggie lovers, I recommend giving this recipe a try.
Since Rao’s is a great quality product, now available at Walmart for a fantastic price, you have no reason not to scoop up a jar and make this lemon alfredo whole roasted cauliflower. It’s quite a fitting time with October being Italian Heritage Month. 🙂 Let me know if you try it in the comments section below. Thanks for reading!
P.S. more veggie ides:
A flavorful and visually-stunning whole roasted cauliflower head
- 1 large head cauliflower
- juice of two lemons
- 1 jar Rao's Roasted Garlic Alfredo Sauce
- 2 tablespoons parmesan cheese
- 1 teaspoon sea salt
- 1/2 teaspoon dried thyme
- 1 tablespoon parsley
- 1/4 cup olive oil
Wash cauliflower head and pat dry. Pull off leaves and cut off bottom of stem so that the head can sit flat. Set aside.
Mix alfredo sauce, and juice of one lemon together in a bowl.
Flip cauliflower head upside down and spoon alfredo mixture over top so that it flows down in between the florets of cauliflower.
Flip cauliflower head back over and spoon more of the alfredo mixture over top. Once entire head is covered, place it in bowl and let sit for about 20 minutes.
Meanwhile, preheat oven to 375 degrees. Add about 2 inches of water to a baking pan and place on the bottom rack of the oven. This will create steam to help cook the cauliflower more quickly.
Place cauliflower on a pan or skillet on center oven rack and bake for about an hour or until a skewer easily pierces the center of the cauliflower head.
Meanwhile, mix up remaining lemon juice olive oil, parmesan cheese, sea salt, thyme, and parsley. Once cauliflower is roasted, drizzle olive oil mixture over top. Serve warm.