Whole Roasted Cauliflower with Cheesy Pesto
Ingredients
- 1 small head of cauliflower (1.5-2 pounds)
- 1-2 tablespoons neutral oil
- Kosher salt and pepper
- 1 cup shredded vegan cheese (such as vegan mozzarella)
- 2 tablespoons pesto
- Unflavored non-dairy milk
Preparation
Place an oven-safe pan or cast iron pan on the center rack of the oven and fill a small baking pan with hot water, placing it on the oven floor, then preheat the oven to 375°F.
Prepare the cauliflower by turning it stem-side up, removing the surrounding leaves, trimming the center stalk so it can sit upright when turned over, and carefully trimming other visible leaves without breaking the florets.
Rinse the cauliflower under water with no need to dry it, then massage the entire cauliflower with 1 tablespoon of oil and season generously with kosher salt and pepper.
Carefully place the cauliflower in the pan in the oven, baste it with oil 2-3 times during roasting, and roast for 1-2 hours until tender in the center.
Make the cheese sauce in a small saucepan over low heat by adding the shredded vegan cheese, then add 1 tablespoon of non-dairy milk and stir until it melts, slowly adding more milk, about 2-3 tablespoons total, to achieve a smooth and somewhat thick consistency, turn off the heat, add the pesto, and stir to combine.
Pour the cheese sauce over the roasted cauliflower and use a spatula to spread it evenly over the entire head.
Broil on the top rack for 3-5 minutes until the top of the cheese browns slightly, then top with fresh herbs.
Tips
Serve by slicing the cauliflower like a pie and provide extra cheesy pesto for dipping.
