Roasted Cauliflower with Meyer Lemon Fauxaioli

This is my secret weapon dish for all who say they don't like cauliflower. High-heat roasting encases the florets in a savory crispness while turning the insides creamy and even a touch sweet … enough to win over the most ardent naysayers. I call this a “fauxaioli” because it's essentially a gussied-up, lightened-up store-bought mayonnaise, but it's one I turn to again and again when time is short. This whole recipe, as a matter of fact, came about after having cauliflower in a fritto misto in Italy. I wanted to replicate the effect–crunchy, creamy, salty, sweet and pungent–without the hassle (or calories) of a full-blown fried affair with homemade aioli. And, based on the raves this dish has received (I'll often serve it as an hors d'oeuvres with a jar of toothpicks nearby), I'd have to claim success.

1 head cauliflower, cut into small, bite-sized pieces
2 tablespoons extra-virgin olive oil
Sea salt and freshly ground pepper
1 clove garlic, smashed and peeled
2 tablespoons mayonnaise
2 tablespoons light mayonnaise
1 tablespoon freshly squeezed Meyer lemon juice (or regular lemon)
2 teaspoons finely chopped parsley

Preheat oven to 450 degrees F.

In a large bowl, toss cauliflower with olive oil and a sprinkle of salt and pepper. Spread in a single layer on a cookie sheet and roast for 25 minutes, turning often after the first 10 minutes.

While cauliflower is roasting, mash the garlic to a paste with a pinch of salt in a mortar and pestle, and stir in mayonnaise, light mayonnaise and lemon juice. Scoop into a serving bowl and sprinkle with about a half-teaspoon of the parsley.

Transfer cauliflower to a serving platter and scatter the remaining parsley over top. Serve with fauxaioli.

Serves 4

Share The Love!

Print The Recipe

Watch the video and download the customized action plan to take the first step on your nourish evolution now.

Watch the video and download my customized action plan to take the first step on your nourish evolution now.

Hey there ... I'm Lia Huber

Hey there ... I'm Lia Huber

My mission is to inspire and equip you to live a richer life through real food by becoming a more competent, confident home cook.


I’m the author of Nourished: A Memoir of Food, Faith, and Enduring Love, founder and CEO of Nourish Evolution, and the creator of Cook the Seasons, Home Cooking School, and the Real Food Reset, and I empower intentional women to cook in a way that brings them (and their families) joy, health, and ease.

Making the shift from processed food to real food doesn’t happen overnight. It’s an evolution that occurs over time, with effort, intention, and belief. And it will change the course of your life. Are you ready to take the first step? I’m so glad you’re here … and I’m honored to be with you on the journey to becoming nourished!

RELATED RECIPES:

green-pea-coulis

Green Pea Coulis

Peas definitely fall into the “can’t get better than fresh-from-the-garden” category. Here, they end up in a gorgeous, Kelly-green coulis.

Read More

Privacy Policy

Lorem ipsum dolor sit amet, consectetur adipiscing elit. Proin vel ullamcorper nisl. Praesent tincidunt nibh sit amet sagittis porttitor. Class aptent taciti sociosqu ad litora torquent per conubia nostra, per inceptos himenaeos. Maecenas euismod ullamcorper libero, quis sollicitudin metus ullamcorper et. Curabitur elementum tincidunt fringilla. Vestibulum a ligula vitae dui rutrum consectetur non nec quam. Aliquam gravida ornare erat, sit amet lobortis massa sagittis pellentesque. Sed dapibus sed est nec blandit. Curabitur tellus felis, porttitor et odio nec, elementum aliquam sem. Nam ut dui enim. Nullam ac ornare odio. Nullam pulvinar purus porttitor dolor gravida lobortis.

Ut pulvinar pulvinar neque ut euismod. In tempor placerat risus, ut tempus eros congue vel. Ut venenatis ultricies magna, porta hendrerit dolor posuere ut. In sit amet tempor ante, eget lacinia ipsum. Nunc in condimentum ex. Sed sit amet urna ultrices, euismod urna vitae, sollicitudin orci. Quisque non justo convallis, scelerisque nulla sit amet, tincidunt augue.