Whole Roasted Cauliflower with Parmesan Crust, Lemony White Bean Cream, and Crispy Rye-Parsley Crumbs

Name: Whole Roasted Cauliflower with Parmesan Crust, Lemony White Bean Cream, and Crispy Rye-Parsley Crumbs
Prep time: 25 min
Cook time: 50 min
Total time: 75 min
Yield: 4
Cuisine: Fusión mediterránea
Ingredients: about 2 lb whole cauliflower; 4 tbsp olive oil; 1 1/4 tsp salt; 1 tsp black pepper; 1 tsp sweet paprika; 1/2 tsp garlic powder; 2 oz grated Parmesan cheese; 14 oz cooked white beans; 3/4 cup vegetable broth; 1/3 cup plain Greek yogurt; 1 whole lemon; 2 cloves garlic; 2.5 oz rye bread; 1 1/2 tbsp butter; 1/2 cup loosely packed fresh parsley; 1/4 tsp red pepper flakes; 2 tbsp water

An original, eye-catching vegetarian recipe: whole cauliflower roasted until tender, coated with a golden Parmesan crust, and served over a silky lemony white bean cream with crispy rye-parsley crumbs. Ideal as an elegant and comforting main course.

25 minPrep

50 minCook

75 minTotal

4Servings

Vegetarian

Ingredients

Adjust servings

1 approx. 900 g whole cauliflower (without the leaves exteriores duras)
4 cda olive oil (divided)
8 g salt (or to taste, divided)
3 g black pepper (freshly ground, divided)
3 g sweet paprika
2 g garlic powder
60 g grated Parmesan cheese (for the crust)
400 g cooked white beans (escurridas and enjuagadas si son of lata)
180 ml vegetable broth (hot)
80 g plain Greek yogurt
1 unit lemon (2 tbsp de zumo)
2 cloves garlic (1 for the cream and 1 for the migas)
70 g rye bread (crushed en migas gruesas)
20 g butter
15 g fresh parsley (chopped)
1 g red pepper flakes (optional)
30 ml water (solo si hace falta ajustar the textura of the cream)

Nutrition facts

per serving

365 kcal

Calories

15 g

Protein

28 g

Carbs

21 g

Fat

8 g

Fiber

20 g

Net carbs

Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.

Allergens

GlutenDairy

Instructions

1
1. Preheat the oven to 220°C / 425°F. Wash the whole cauliflower and dry it very well. Trim the base of the stem so it sits flat, taking care not to break it apart.
2
2. Mix 2 tablespoons olive oil, 4 g salt, 1/2 teaspoon black pepper, the sweet paprika, and garlic powder. Rub the mixture all over the cauliflower and place it on a baking tray or oven-safe skillet.
3
3. Roast the cauliflower for 35 minutes at 220°C / 425°F, until it starts to brown on the outside and is nearly tender when pierced with a knife.
4
4. While it roasts, make the cream. In a small saucepan, heat 1 tablespoon olive oil over medium heat. Add 1 minced garlic clove and cook for 30 seconds without letting it brown. Add the white beans, vegetable broth, finely grated lemon zest, 2 tablespoons lemon juice, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Cook for 5 minutes.
5
5. Blend the bean mixture with the Greek yogurt until very smooth. If it is too thick, add up to 30 ml / 2 tbsp water. Keep warm over very low heat or cover and set aside.
6
6. For the crumbs, melt the butter with the remaining 1 tablespoon olive oil in a skillet over medium heat. Add 1 grated garlic clove, the rye bread crumbs, chopped parsley, red pepper flakes if using, and a pinch of salt. Cook for 3 to 5 minutes, stirring, until the crumbs are golden and crisp.
7
7. Remove the cauliflower from the oven, sprinkle the grated Parmesan all over the surface, and return it to the oven for 10 to 15 more minutes at 220°C / 425°F, until tender in the center and deeply golden on top.
8
8. Spread the warm bean cream onto a serving platter. Set the roasted cauliflower on top, finish with the crispy rye-parsley crumbs, and add a little more black pepper if desired.
9
9. Serve immediately, cutting the cauliflower into thick wedges so each portion gets Parmesan crust, bean cream, and crispy crumbs.

Chef tips

Dry the cauliflower very well before oiling it so it browns better. For a deeper finish, you can broil it for the final 2 to 3 minutes, watching closely so the Parmesan does not burn.

Substitutions

You can use rustic bread or panko instead of rye bread, though the flavor will change. Greek yogurt can be replaced with thick crème fraîche. Cannellini or navy beans work just as well.

What I used to make it

Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.

Illustrative image
Ninja Professional BL610 Blender
Smoothies, sauces and soups
- Smoothies, sauces and soups
- Easy-to-wash jar
- Check the power and jar size
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Illustrative image
Cosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
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Illustrative image
T-fal Ultimate Hard Anodized 12" Non-Stick Pan
Eggs, omelets and stir-fries
- Eggs and omelets that don’t stick
- Comfortable, sturdy handle
- Use wooden or silicone utensils
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