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

1. Take outer leaves off of cauliflower, rinse and remove any bad parts.
2. 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.
3. 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.
4. 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.
5. 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.
6. When cauliflower is done, garnish with cilantro and squeezes of lemon. Serve with dip and a few additional lemon wedges.

3.4.3177