My Dad’s 2-Ingredient Caesar Cauliflower Is an Impressive Side Dish

My father loved to invent new dishes. He had enough confidence in the kitchen to rave about his own cooking, even when he failed. And, trust me, there were plenty of flops. Hot pepper-baked bean omelets, anyone? Sometimes, however, Dad managed to pull it off, achieving such a delicious creation that it would become part of my own dinner repertoire. One of my favorites he passed down to me is his Caesar roasted cauliflower.

Honestly, this is a showstopper. A whole head of cauliflower comes to the table tender, bronzed, and fragrant with a cheesy, garlicky, oozy sauce. It wows on both looks and flavor. People are floored when I tell them that the recipe entails all of two ingredients: the cauliflower and a bottle of store-bought Caesar dressing. It’s a delicious, low-stress hit.

The Best Dressing to Use

This Caesar cauliflower is so charismatic and so easy to make—it’s a wonderful side for a weeknight or even a holiday dinner. The bottled dressing saves me time when I’m laboring over more complicated dishes.

I’ve tried this recipe with lots of different brands of dressing. Some, like Annie’s Organic Caesar Dressing, are creamy. Others, such as Trader Joe’s Romano Caesar Dressing, are more oily. The creamy dressings hold together a bit better when cooked, but their flavor pales next to the punchy richness of the oil-forward Caesars. 

Newman’s Own makes both types, and with its straightforward ingredient list, terrific flavor, and charity-based mission, Newman’s Own Caesar Dressing is my top pick.

Tips for Making My 2-Ingredient Caesar Cauliflower

• Steam in the oven: There’s no need to turn on the stove for this recipe, too. Using a lidded pot, steam the cauliflower in your oven until it’s tender before uncovering it to roast in the dressing.
• Be generous: A large head of cauliflower needs coverage. You want the dressing to coat the whole head while also leaving a tasty pool in the pot for spooning atop servings, so use 1 1/2 cups (a full 12-ounce bottle, or most of a 16-ounce bottle).
• Baste in between: Midway through roasting, grab a ladle and baste the cauliflower like you would a Thanksgiving bird. The dressing saturates the cauliflower, seeping in to amp moisture and flavor.

Serving Suggestions

The best thing about using a Dutch oven for this recipe is that it’s table-ready. You can just serve the cauliflower right in the pot you cooked it in, easy-peasy. If you want to kick the recipe up a notch, a garnish of grated parmesan lends a cheesy crust, and chopped parsley brings a pop of color.

If you’d like to serve this cauliflower beyond a simple side as-is, the leftovers are great tossed with pasta or used as a topping for a hero sandwich.