"Have you guys ever tried roasting a whole cauliflower? I remember that I first ate it in one of my favourite restaurants in Warsaw and I was so surprised that something so simple can be so delicious and full of flavour. Trust me, this recipe is a vegetarian game changer. It’s not only super tasty but also stunning and easy to make. It’s definitely my favourite way to eat cauliflower. Plus you can experiment with different sauces and get a different flavour each time. Have it as a plant-based main with some hummus and pitta bread or as a side on a special dinner or friends’ gathering."
Whole roasted cauliflower
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A Note from Feedfeed
Whole roasting cauliflower is a great vegetarian or vegan main course dish. This recipe is extra delicious thanks to the addition of pine nuts, and a creamy tahini sauce. Joanna recommends roasting it whole with spices and serving it alongside pita to make sandwiches.
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- Recipe Card
Prep time 10mins
Cook time 50mins
Serves or Makes: 2
Recipe Card
ingredients
- 1 medium head of cauliflower
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 teaspoon smoked paprika
- 2 tablespoons lemon juice
- 1 handful of fresh chopped parsley
- a handful of pine nuts
- 2 tablespoons tahini (plus some water and lemon juice)
Method
Step 1
Pre-heat oven to 190º C (375º F). Remove leaves from the cauliflower and slice the bottom of the core off so that it sits evenly on the baking sheet, rinse and pat dry. Be careful to keep the head intact.
Step 2
Mix salt, pepper, garlic and smoked paprika in a bowl and slowy add just enough olive oil to create a paste. Using your hands rub the paste on the surface until the whole cauliflower is coated. Place the cauliflower (florets side up) in a baking dish and cover with foil. Cook for 30-35mins.
Step 3
Remove the foil and roast the cauliflower for 20mins or until golden brown on the outside and tender on the inside. Take it out and transfer to a plate. Drizzle it with your favourite sauce and spices. I had mine with tahini mixed with some water and lemon juice, chopped fresh parsley and toasted pine nuts.