Horseradish & Dill Roasted Cauliflower
Horseradish & Dill Roasted Cauliflower
I love dishes that truly celebrate their ingredients. This Horseradish & Dill Whole Roasted Cauliflower is definitely one of them. It’s simple with minimal ingredients and really focuses on the flavor of the Cauliflower. I also love the ease of a recipe that uses one of the components in multiple ways. For example the Horseradish & Dill Sauce is not only used to cook the Cauliflower in but it is also an ingredient in the Israeli Couscous side dish and as a sauce to serve with.
Serves 3-4 (for a medium - large Cauliflower)
Ingredients
1 med-large Cauliflower cleaned and trimmed
12 oz (340g) Vegan Sour Cream ( I used Tofutti Brand) You can sub plain unsweetened vegan yogurt.
1/3 cup (80g) Prepared Horseradish ( I use Bubbies)
3 Tbsp (45g) fresh Dill chopped
1 tsp (5g) Garlic Powder
Salt & Pepper to taste
Couscous
8.8 oz (250g) package or two cups of Israeli Couscous dry
3 1/3 cups (610ml) Vegetable Broth
2 cups (40g) Arugula
2 Tbsp (30g) fresh Dill chopped
1 Tbsp (15g) Parsley chopped
Salt & Pepper to taste
2 Tbsp (30g) Horseradish Sauce
Directions
1. Make the horseradish sauce by mixing together the vegan sour cream, horseradish, dill, parsely, salt & pepper and set aside.
2. Clean the cauliflower by cutting off any leaves and trimming back as much of the stem as possible without breaking apart the head.
3. Flip the cauliflower over and spoon some of the horseradish dill sauce covering the bottom. Place the Head right side up on a parchment covered baking sheet.
4. Continue to cover the entire head with the horseradish sauce making sure to get in all the nooks and crannies. Reserve the remaining sauce to add to the couscous and to serve with.
5. Bake the cauliflower at 350 for 55-65 minutes (depending on size) or until a knife pierces through easily.
6. While the cauliflower is baking, make the Israeli couscous. Bring the broth to a boil and add the couscous. Cover the pot and lower the heat to a simmer for about 8-10 minutes. Stirring occasionally. When the couscous is almost finished cooking add in the frozen Peas.
7. Once the couscous has finished cooking and is still warm add in the arugula, fresh dill and 2 Tbsp of the horseradish dill sauce. Mix Well.
8. Allow the cauliflower to cool for 10 minutes before cutting slices to serve.
