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Whole roasted cauliflower is my go-to celebratory dish. It is a perfect canvas for all sorts of flavors and an impressive addition to a feasting table. Often, I roast a whole cauliflower purely for simplicity—I just massage it with olive oil, season with salt and pepper, and leave it to roast, unhindered, for an hour. 

This recipe is both a showstopper and an easy everyday dish. The whole cauliflower is bathed in a spicy and vibrantly hued gochujang-laced yogurt. Gochujang is both sweet and fiery, and while the yogurt will marginally tame this heat, I encourage you to add as little or as much as you like to the yogurt marinade to suit your preferred spice levels. Mashing and smashing the butter beans a little before you roast them is a great way to create more surface area, resulting in maximum crispiness. You could also serve the cauliflower with a mound of rice, for an even heartier meal.
Serves 2 to 4






































































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Photo by Hetty McKinnon














ingredients

Cauliflower

1 to 2 tablespoons gochujang
½ cup (125 grams) unsweetened Maple Hill 100% Grassfed Organic Whole Milk Yogurt
Extra-virgin olive oil
1 large cauliflower (about 2¼ pounds/1 kilogram)
1 lemon, halved
Handful of chopped parsley leaves 
Handful of cilantro leaves
2 tablespoons flaked or slivered almonds, toasted
Sea salt and black pepper

Smashed roasted butter beans

1 pound (450 grams) cooked butter beans (about two 14-ounce / 400-gram cans, drained)
Extra-virgin olive oil
1 garlic clove, finely grated
1 teaspoon ground cumin
1 teaspoon ground coriander
½ teaspoon ground ginger
Sea salt and black pepper

method

Preheat the oven to 425°F (220°C).

In a small bowl, whisk together the gochujang and yogurt and add a drizzle of oil. 

Remove the outer leaves from the cauliflower and trim the stem so it is flush with the bottom of the cauliflower. Place the cauliflower on a sheet pan, drizzle with oil, and season well with sea salt and black pepper. Place in the oven and roast for 45 to 50 minutes until the cauliflower is golden and just about cooked. Remove from the oven, drizzle with more oil and squeeze over the juice of ½ lemon. Massage about 2 tablespoons of the gochujang yogurt all over the cauliflower. Return to the oven and roast for another 10 to 15 minutes until completely tender (the exact cooking time will depend on the size of your cauliflower so check it often).

Meanwhile, for the smashed roasted butter beans, place the butter beans in a bowl and roughly mash with the back of a fork or a potato masher. You only need to break up some of the beans, not all of them, so the consistency is chunky. Add a good drizzle of oil, along with the garlic, cumin, ground coriander, and ginger, then season with sea salt and black pepper and stir to combine. Place the butter beans on a separate sheet pan and roast for 20 to 30 minutes until crispy and golden. 

To serve, spoon the smashed butter beans onto a large serving plate and place the roasted cauliflower on top. Dollop with the remaining gochujang yogurt, drizzle with some oil and season with sea salt and black pepper. Finish with the parsley, cilantro leaves, and almonds, and serve with the remaining lemon on the side.






















 














































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