Recipe: whole roasted cauliflower
This is not how I had seen and tasted cauliflower before. A whole roasted cauliflower from the oven with spice. You can come up with this vegan cauliflower dish, even at a cosy get-together(table). Sustainable, healthy and vegan!
Kitchenware
- large pan
- roasting pan(I am a fan of a roasting pan with grid. Don't have this? A baking dish with aluminium foil also works).
- bowl(for sauce)
- colander
Ingredients
- 1 whole cauliflower (An organic purple cauliflower is extra nice for wow effect and also has mild flavour).
- 400 gr soy yoghurt or Greek yoghurt
- 2 el cumin
- 1 fluorescent curry powder
- 1 fluorescent gochugaru (Korean chilli powder, on sale in toko) (Alternative: plain chilli powder or paprika).
- 3 toes garlic
- 1 lemon
- 3 sprigs fresh mint
- optional pomegranate seeds
- optional piece of grapefruit
Instructions
Prepare
- Cut the leaves off the cauliflower.
- Cut the bottom of cauliflower (carrot) straight off so that the whole cauliflower can stand neatly upright on a plate.
- Take a large pan with a lid and fill it about halfway with water. Bring the water to the boil. Once the water is boiling, place the cauliflower upright in the pan. The cauliflower should be half under water (i.e. not completely). Then cook/steam cauliflower with the lid closed for ten minutes.
- Meanwhile, make a sauce from the yoghurt, herbs and some juice and grate of the lemon.
- Remove the cauliflower from the pan and let it drain and dry completely in a colander (at least 10 minutes). The cauliflower should be as dry as possible in the oven.
Finish
- Coat the cooled cauliflower thickly with the sauce.
- Put it in the oven at 200°C for 45 minutes.
- Serve with extra sauce, mint leaves and any extra garnishes such as lemon zest, pomegranate and grapefruit. Sprinkle some extra Korean chilli powder on top of the cauliflower.
Notes
Tip: Cut the bottom of the cauliflower straight off so that the cauliflower can stand neatly straight on a plate.