This whole roasted cauliflower is a stunning centrepiece packed with bold, classic flavours. Each bite is infused with rich, cheesy garlic goodness and a hint of black pepper for a satisfying kick. Served with a cool, creamy sauce, its warm, tender texture creates a perfect balance, making it just as delightful to eat as it is to present.

Active Time: 15 mins
Total Time: 1 hour 25 mins
Servings: 4

Ingredients

  • 1 medium head cauliflower (2 pounds)
  • 3 tablespoons extra-virgin olive oil
  • 2 teaspoons grated garlic, divided
  • 5 tablespoons grated Pecorino Romano cheese, divided
  • 1¼ teaspoons coarsely ground pepper, divided, plus more for garnish
  • ½ cup  Greek yogurt
  • ¼ cup cream cheese, softenedRoasted Cauliflower
  • ⅛ teaspoon salt
  • Chopped fresh flat-leaf parsley for garnish (optional)

Instructions

Preheat the oven to 200°C and line a large, rimmed baking sheet with foil. Remove and discard the cauliflower leaves, then trim the bottom of the core so the head sits flat on the baking sheet. In a small bowl, whisk together 3 tablespoons of oil and 1½ teaspoons of garlic. Brush the entire cauliflower with the oil mixture, ensuring most of the grated garlic sticks to the top and sides. Sprinkle the top and sides with 2 tablespoons of Pecorino and 1 teaspoon of pepper, pressing gently to help it adhere.

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

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

To serve, spread the yogurt mixture onto a serving platter, then place the roasted cauliflower on top. Sprinkle with the remaining 1 tablespoon of Pecorino and garnish with parsley and extra pepper, if desired.