So once you move to New Orleans, you begin to taste food differently. I find myself always researching restaurant menu after restaurant menu just to see what different dishes they all offer. I have an on going list of “go tos” ever since I moved here. One of my favorite restaurants, and dishes, is the whole roasted cauliflower from Domenica in the Roosevelt. I love cauliflower (and every other vegetable known) so it wasn’t a surprise that this caught my eye the first time I saw the menu. A whole roasted cauliflower…yum. I can honestly say it was love at first bite. I attempted to recreate this recipe after finding the recipe online. I can definitely improve my cauliflower roasting skills, but it was a GREAT first attempt. The whole head was gone which is always a good sign that it tasted just fine! 


  • 1 1/2 cup dry white wine

  • 1/3 cup olive oil

  • 1/4 cup kosher salt (we used sea salt and probably half of this amount)

  •  3 tablespoons fresh lemon juice

  • 2 tablespoons earth balance butter

  • 1 tablespoon crushed red pepper flakes

  • 1 tablespoon sugar (we used 1 packet of Sweetleaf Stevia)

  • 1 bay leaf

  • 1 head of cauliflower, leaves removed


1.   Preheat oven to 475°

2.   Bring white wine, olive oil, sea salt, lemon juice, earth balance butter, red pepper flakes, sugar, bay leaf, and 8 cups water to a boil in a large pot. 

3.   Add cauliflower, reduce heat, and simmer, turning occasionally, until a knife easily inserts into center, 15-20 minutes. 

4.   After you drain excess liquid from cauliflower, transfer cauliflower to a rimmed baking sheet. Roast, rotating sheet halfway through, until brown all over, 40 minutes.

*recipe found at: