Every year, I want at least one holiday dish that feels intentional and just as exciting as the meat mains that make their way to tablescapes. Not a backup option or a runner up, but a first prize main. And while I am typically not a cauliflower head as a main kinda plant based person… this whole roasted cauliflower is THAT GIRL.
It’s golden and dramatic, sliceable at the table, and surrounded by braised carrots, celery, and onion that soak up all the flavor underneath. It’s finished with a gorgeous festive sauce. One that is bright and herby with cranberries and fresh herbs and lemon… gorgeous! Together, they turn a simple vegetable into a main that actually holds its own on a Christmas table.
The key to making a whole cauliflower feel substantial is cooking it twice, on purpose. First, it gets a quick steam in the Instant Pot with vegetable broth, garlic, rosemary, and bay. This seasons the cauliflower all the way through and solves the most common problem with roasting it whole, which is a bland or undercooked center. Then it finishes in a hot oven, uncovered, where the outside turns deeply golden and the inside stays tender and almost creamy. At that point, the oven can focus on browning instead of trying to cook a dense vegetable from scratch. And as someone who HATES and I mean HATES to get raw centers in cauliflower out at restaurants, this one really solves the issue.
While the cauliflower roasts, the carrots, celery, and onion underneath soften and caramelize in broth and olive oil. They become sweet, glossy, and lightly sauced. They’re not just there to prop the cauliflower up. They’re part of the dish and worth spooning onto every plate.
Most of it can be prepped ahead, which matters on a busy holiday. The cauliflower can be steamed earlier in the day and kept in the fridge. The cranberry herb sauce can be made a day or two ahead… that way when it’s time to eat, you’re mostly just roasting and assembling.
If you make this, let me know how it lands on your table! And if you tweak the herbs or adjust the sauces based on what you have on hand, even better. That’s usually how these recipes turn into traditions anyways.
Christmas Cauliflower
Equipment
- Instant Pot with trivet
- Large roasting dish or sheet pan
- Small saucepan
- Mixing bowls
- Whisk
- Clean kitchen towel
Ingredients
Cauliflower:
- 1 large head cauliflower leaves trimmed, core intact
- 1½ cups vegetable broth
- 3 cloves garlic smashed
- 1 bay leaf
- 1 sprig fresh rosemary
- 2-3 tablespoons olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon smoked paprika
- ½ teaspoon garlic powder
Vegetables:
- 4 carrots peeled and cut into large batons
- 3 celery stalks cut into large pieces
- 1 large onion cut into wedges
- 2 tablespoons olive oil
- Salt and black pepper to taste
- 1 small rosemary sprig
- ½ cup vegetable broth
Sauce:
- 1 cup fresh cranberries
- 1 cup Fresh Basil
- 1/3 cup fresh parsley
- Zest and juice of 1 lemon
- 1/3 cup plain yogurt
- 2 tablespoons tahini
- Salt to taste
Toppings:
- ¼ cup freshly grated Parmesan plus more for serving
- 1 tablespoon chopped parsley
Instructions
- Add the vegetable broth, garlic, bay leaf, and thyme sprigs to the Instant Pot. Insert the trivet.
- Place the whole cauliflower on the trivet. Lock the lid and cook on HIGH pressure for 3 minutes for a medium head or 4 minutes for a large head. Immediately quick release the pressure.
- Carefully remove the cauliflower and place it upside down on a clean kitchen towel for 5–10 minutes to drain excess moisture. Pat dry thoroughly.
- Preheat the oven to 425°F.
- Scatter the carrots, celery, and onion into a large roasting dish. Toss with olive oil, salt, pepper, and rosemary. Pour in the vegetable broth.
- Roast uncovered for 20 minutes, until the vegetables begin to soften and turn glossy.
- In a small bowl, mix olive oil, salt, pepper, smoked paprika, and garlic powder.
- Rub the mixture all over the cauliflower, getting into the crevices.
- Nestle the cauliflower on top of the partially roasted vegetables. Return to the oven and roast uncovered for 20–25 minutes, until the outside is deeply golden and caramelized.
- In a food processor, combine whole cranberry, basil, parsley, lemon, yogurt, tahini, and salt. Pulse until well combined but not completely smooth. Let sit for at least 10 minutes to soften and brighten.
- Halfway through baking, grate fresh parmesan over the head of cauliflower. Place back in oven for remaining time.
- Transfer the braised vegetables to a serving platter and place the cauliflower on top.
- Finish with cranberry herb sauce pockets throughout the plating, fresh parsley, and rosemary sprigs (optional). Serve warm and slice at the table.
Notes
For a vegan version, omit the Parmesan and add coconut yogurt to the tahini sauce.
Drying the cauliflower well after pressure cooking is essential for browning.