Two-Way Cauliflower with Savory Almond Granola

Course Appetizer, Side Dish
Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes


  • 2 large heads cauliflower cored
  • Extra virgin olive oil
  • Sea salt or kosher salt
  • ¼ cup heavy cream or half and half
  • Freshly ground white or black pepper
  • Juice of 1/2 lemon
  • Up to 1 cup Savory Almond Granola for sprinkling (see recipe)
  • Turmeric honey for drizzling (see recipe)


  1. Prepare cauliflower: Preheat oven to 400F. Break or cut cauliflower into small pieces. Reserve 4 cups to puree.
  2. Spread remaining cauliflower (about 16 cups) on two parchment-lined sheet pans. Drizzle with olive oil and sprinkle with salt. Roast, turning from time to time, for about 40 minutes until golden brown and tender.
  3. Put reserved 4 cups cauliflower into a saucepan and barely cover with salted water. Bring to a boil and simmer until very tender. Drain, reserving ½ cup cooking water. Transfer cauliflower to a blender or food processor. Blend, adding the cream and enough cooking water for a creamy consistency (a little runnier than mashed potatoes). Season to taste with salt and pepper.
  4. Assemble dish: Swirl pureed cauliflower on oven-proof platter or casserole. Pile roasted cauliflower on top. Drizzle with a little olive oil and the lemon juice.
  5. Sprinkle with Savory Almond Granola. Heat in oven until hot. Drizzle with turmeric honey.