Caesar roasted cauliflower recipe (2 ingredients)

My father loved inventing new dishes. He was so confident in the kitchen that he would praise his cooking even if he made a mistake. And believe me, there were a lot of failures. Chili-roasted bean omelet, anyone? But every once in a while, my dad would pull through and perfect a dish so delicious that it would become part of my own dinner repertoire. One of my favorites that he shared with me is roasted cauliflower Caesar.

Honestly, this is shocking. Whole cauliflowers arrive at the table, tender and bronzed, scented with cheese, garlic, and melting sauce. It looks and tastes amazing. People are surprised when I tell them this recipe calls for all two ingredients: cauliflower and a bottle of store-bought Caesar dressing. It’s a delicious, stress-free hit.

best dressing to use

This Caesar Cauliflower is so charismatic and so easy to make. It’s a great accompaniment for weeknights as well as holiday dinners. Using bottled dressings can save you time when making complex dishes.

I’ve tried this recipe with different brands of dressing. Some are Annie’s Organic Caesar Dressingit’s creamy. Others, e.g. Trader Joe’s Romano Caesar Dressingoily. The creamy dressing holds together a little better as it cooks, but its flavor pales in comparison to the punchy richness of the oil-loving Caesars.

Newman’s Own makes both types and is known for their simple ingredient list, great flavor, and philanthropic mission. Newman’s Own Caesar Dressing It’s my top recommendation.

Tips for making Caesar cauliflower with just two ingredients

• Steam in the oven: This recipe also doesn’t require you to turn on the stove. Using a pot with a lid, steam the cauliflower in the oven until tender, then uncover and roast with the dressing.
• Please be generous: Large heads of cauliflower should be covered. I use 1 1/2 cups (about a full 12-ounce bottle, or most of a 16-ounce bottle) because I want to leave a nice puddle in the pan to spoon over while slathering the dressing all over my head.
• Discipline in between. Halfway through roasting, grab a ladle and roast the cauliflower like a Thanksgiving bird. The dressing will soak into the cauliflower, adding moisture and flavor.

offer suggestions

The best part about using a Dutch oven for this recipe is that it’s ready to serve. It’s easy because you just put the cauliflower in the pot you cooked it in. If you want to take the recipe to the next level, add grated Parmesan to give the dough a cheesy flavor, and add some color with chopped parsley.

If you want to eat this cauliflower on its own, leftovers are great tossed with pasta or used as a topping for a hero sandwich.