Whole roasted cauliflower

29 Sep 2021
whole roasted cauliflower

This recipe was developed for us by north London based vegan chef, Tantrem De Bastet. You can see more of his recipes on his site at www.vegandebastet.com. Follow him on instagram: @vegantantrem.

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Nothing to it. Just a cauliflower, spiced and roasted. The spice mix could be anything you like and store-bought spice mixes work perfectly well (I used a well known supermarket brand of Chipotle & Lime seasoning). If you want to create your own spice mixes, I have provided some options.below.

Note: the cauliflower I used when making this dish was a purple cauliflower, hence the purple tinge. You can, of course, use a regular cauliflower for this recipe.

 

Ingredients

 

1 Cauliflower Head

40ml Olive Oil

1.5 Tbsp Spice Mix of Choice

 

“Fajita”

1 Tbsp Cumin Powder

1 tsp Paprika

1 tsp Cayenne - optional

2 tsp Garlic Powder

1 tsp Onion Powder

1 tsp Black Pepper

1 tsp Salt

 

“Eastern” 

1 Tbsp Cumin Powder

1 tsp Turmeric Powder

1 tsp Curry Powder

1 tsp Garam Masala

Pinch of Salt

 

“Spicy” – Do not add Olive Oil

1 Tbsp Gochugaru

4 Tbsp Maple Syrup

2 Tbsp Soy Sauce

1 Tbsp Groundnut Oil

 

Method:

Preheat the oven to 200C and line a baking tray with baking paper.

Add your spice mix to a small bowl and then add the oil, mix well.

Place the cauliflower head on the tray and using a pastry brush, brush the spiced oil all over the cauliflower making sure to cover all the florets.

Bake for 35 minutes, then remove and recoat the cauliflower with more of your seasoning and drippings in the baking tray.

Bake for a further 10 to 15 minutes until the cauliflower is crispy on the outside and tender when tested with a skewer.

If doing something like the “Spicy” mix, after 35 minutes you can also sprinkle on some Sesame Seeds onto the cauliflower to toast.

Carve and serve.

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