I think Cauliflower is a chameleon food, rather than a bland one, as it takes on whatever flavor surrounds it without imparting too much of its own.

Originally Published 04/12/2022

If you’ve ever though cauliflower is just a bland food, then this Sweet and Smoked Whole Roasted Cauliflower is about to change your mind!

This Sweet and Smokey Whole Roasted Cauliflower has all the flavors and they’re all amazing. I think it’s perhaps the best cauliflower anything I’ve ever had. The recipe does contain a couple of ingredients you might not have in your pantry but shouldn’t be too hard to find! 

White Balsamic vinegar is one of these things – it’s a slightly less powerful, more wine flavored (to me) version of regular balsamic. Side note on this – my husband makes an Old Fashioned using this white balsamic that is divine. Just saying, add it to your pantry, it may come in handy!

Next thing, Habanero Almonds…I found them at Walmart, but you can order them on Amazon too, be warned they are addicting to eat on their own –Blue Diamond Habanero Almonds. And lastly, smoked paprika. It’s better than regular, can go in chile, on deviled eggs, in a homemade dry rub for pulled pork, and even on popcorn so I’ve been told by my sister Taylor!

Ok – now you’re ready to make this extremely amazing Sweet & Smokey Whole Roasted Cauliflower!

Whole roasted cauliflower is super easy.

Preheat the oven to 400°, get out your trusty cast-iron skillet, or an oven-proof dish. Cut the stem and leaves off the cauliflower and rinse it. Then put it in the pan, cover it in stuff, and bake it.

Ok there you go, blog done lol.

I joke.

But not really lol. Whisk up the olive oil, white balsamic, smoked paprika, salt, pepper, garlic powder, and cayenne, and then pour half of it into the bottom of the cauliflower, and the rest over the top.

If you want to get really technical, you can brush it evenly all over the top. Just make sure it gets in all the nook and cranny brain-like wrinkles and you’ll be good to go! I debated on posting this pre-bake picture because it does sorta look like a bloody brain… Sorry lol. Next step – put that whole cauliflower in the oven so it can come out of the oven a whole roasted cauliflower!

There’s really only one downside to a whole roasted cauliflower…

and that’s waiting 55 minutes for it to bake. 

These things take time folks! Just bake that puppy until it’s as soft as you want it. While you wait and wait, and wait – you can pass the time chopping the almonds, parsley, or cilantro, and making the lime crema.

Lime Crema – super easy, super delish!

Simply mix 1 cup of sour cream with 2 tbsp of lime juice (fresh if you feel so inclined), 1/4 tsp of salt, and 1/8 tsp (aka a hint) of garlic powder and then you’ve got Lime Crema! (It really takes this whole thing to the next level) Keep scrolling to see how I put on the toppings – it’s super technical 😉.

Once your whole roasted cauliflower is wholly roasted,

Carefully, without burning yourself, transfer it to a plate, or serving tray and cover it in lime crema, habanero almonds, and cilantro/parsley. (I used parsley, I think cilantro tastes a little too similar to soap most of the time lol)

And with most of the work just happening in the form of waiting,

you can finally cut a slice and dig in! If you make this, I wanna know what you think!?

Do you love it like I do? Anything you’d add or take away?

Did we ruin the health factor of this dish with lime crema? Am I truly mad about that?

It was a sassy one today folks, but per usual if you’ve taken the time to read, thank you! ❤️❤️❤️

Print Recipe

Sweet & Smokey Whole Roasted Cauliflower

This Sweet & Smokey Whole Roasted Cauliflower is insanely tasty with bold tangy flavors topped with lime crema and crunchy chopped habanero almonds!

Prep Time15 minutes mins

Cook Time55 minutes mins

Course: Appetizer, Salad, Side Dish

Servings: 6 people

Equipment

• Cutting Board and Knife
• Cast Iron Skillet
• Food Chopper
• 2 Bowls
• Whisk

Ingredients

Cauliflower

• 1 Large Cauliflower Head stem and leaves removed and rinsed
• 1/2 Cup Olive Oil
• 3 tbsp White Balsamic Vinegar
• 1 1/2 tsp Smoked Paprika
• 1 tsp Salt
• 1/2 tsp Pepper
• 1/4 tsp Garlic Powder
• 1/8 tsp Cayenne Pepper

Toppings

• 1/4 Cup Habanero Almonds chopped
• 2 tbsp Fresh Parsley Chopped

Lime Crema

• 1 Cup Sour Cream
• 2 tbsp Lime Juice
• 1/4 tsp Salt
• 1/8 tsp Garlic Powder

Instructions

Cauliflower

• Preheat your oven to 400°, remove the leaves and stem from the bottom of the cauliflower head, and be careful not to cut too deep, it needs to remain whole! Rinse it and place it in the cast-iron skillet.
• Next, in a small bowl whisk together a 1/2 cup of olive oil, 3 tbsp of white balsamic vinegar, 1 1/2 tsp smoked paprika, 1 tsp salt, and 1/2 tsp pepper, 1/4 tsp garlic powder, and 1/8 tsp cayenne pepper. Once everything is thoroughly mixed together, turn the cauliflower head upside down and pour about half of the mixture evenly into it. Then, flip it right side up and pour the rest all over the top. Place the cauliflower in the oven and bake it at 400° for 55 minutes, or until it’s as soft as you’d like it!

Lime Crema & Toppings

• While the cauliflower is baking, in another small bowl, add 1 cup of sour cream, 2 tbsp of lime juice, a 1/4 tsp of salt, and a 1/8 tsp of garlic powder, whisk together.
• Next, chop up the habanero almonds and parsley.

Assemble and Eat

• Once the cauliflower is done baking, take it out of the oven and carefully remove it from the cast iron placing it on a serving tray. Pour the oil from the bottom of the cast iron over the top of the cauliflower. Next, drizzle the lime crema over it and finish with a sprinkling of habanero chopped almonds, and parsley.
• Slice and enjoy!!

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