Whole Roasted Cauliflower
This spice rubbed, whole roasted cauliflower can serve as a hearty & flavourful vegetarian main course or just a visually stunning side dish.
My biggest challenge when I am cooking for friends or family is coming up with interesting vegetarian meals that don't involve pasta. I have several friends and family members who lean toward a vegetarian lifestyle, and while I remain a (passionate) carnivore through and true, I respect their choices and admire their commitment. I also can appreciate they probably get tired of the "pasta" course that seems to end up being the de facto alternative for most vegetarians on any menu.
If I am hosting a dinner for vegetarians, there still tends to be some committed animal protein fans. I find myself cooking two "mains" - or at least a robust enough vegetable dish that will satisfy but also not be too complicated or fussy. If you are new to Food Well Said, take a peek a around and you will find with the nearly all of my cooking - I don't do fussy.
Enter the whole roasted cauliflower. I LOVE this.
This is such an easy, and visually beautiful dish you don't even need a vegetarian present for it to be appreciated. The whole cauliflower gets a quick steam. (Such a bonus because breaking down a cauliflower can actually be quite time consuming.) For this particular night, I did a curry based rubbed with a mild amount of heat but the combinations are endless. Herb rubbed, pesto, BBQ - there is not much that won't go with a the nutty flavour that comes out with roasting cauliflower.
With {Canadian} Thanksgiving just a few days away, this spice rubbed, whole roasted cauliflower would be a stunning addition to your dining table. It is substantial enough that with a few other sides, any vegetarian is sure to be satisfied.
So you think?
Did we come up with a solution for your next vegetarian dinner guests?
I'd love to hear from you!
Whole Roasted Cauliflower
Author: Food Well Said
Prep time: 10 mins
Cook time: 60 mins
Total time: 1 hour 10 mins
This spice rubbed, whole roasted cauliflower can serve as a hearty & flavourful vegetarian main course or just a visually stunning side dish.
Ingredients
- 1 large head of cauliflower
- 1 tablespoon cumin
- 1 teaspoon tumeric
- 2 tablespoons chili powder
- 1 teaspoon sweet or smoked paprika
- 1 teaspoon corriander
- 1 teaspoon salt
- 1/4 teaspoon nutmeg
- 1/4 teaspoon cinnamon
- 2 garlic cloves minced
- 1 cup full fat plain Greek Yogurt, divided in half
- 2 tablespoons of honey
- 1/4 cup fresh cilantro, chopped
- 1 lemon, quartered
Instructions
- Take outer leaves off of cauliflower, rinse and remove any bad parts.
- At this point to shorten roasting time, you can steam the cauliflower whole for about 7 - 10 minutes (no more or it will be mushy) You can always skip this step and roast directly.
- To make the spice rub combine all the spices. Add the garlic and 1/2 cup yogurt to form a paste. Generously rub all over cauliflower and either let marinade for up to 24 hours or straight to the oven.
- Preheat oven to 400 degrees. Place cauliflower on a lined baking sheet or into an oven safe pan. Cook for 20 - 30 minutes if you have pre-steamed it, 45 - 60 minutes if not, depending on size of the head. Check often by poking a fork into it for desired doneness.
- While cauliflower is cooking, put remaining yogurt in a small dish, drizzle with honey and sprinkle with cilantro. This will be a cooling side condiment for the cauliflower.
- When cauliflower is done, garnish with cilantro and squeezes of lemon. Serve with dip and a few additional lemon wedges.
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