Whole roast cauliflower
Whole roast cauliflower is an impressive centrepiece for your next meal. If you want to eat more vegetarian and vegan food, this is a great starting point!
You will need a small food processor to make this recipe.
Each serving provides 260 kcals, 7g protein, 12g carbohydrates (of which 8g sugars) 19g fat (of which 3g saturates), 5.5g fibre and 0.1g salt.
Ingredients
For the cauliflower
- 1 large cauliflower, tough outer leaves removed
- 1 tsp cumin seeds
- ½ tsp coriander seeds
- 1 large garlic clove, peeled and roughly chopped
- ½ large mild green chilli, roughly chopped
- 1 unwaxed lemon, zest and juice only
- 30g/1oz flatleaf parsley, leaves and stalks roughly chopped
- 30g/1oz coriander, leaves and stalks roughly chopped
- ¼ tsp cayenne pepper
- 150ml/5fl oz extra virgin olive oil
- salt and freshly ground black pepper
To serve
- 3 spring onions, thinly sliced
- 2 tbsp nibbed pistachios
- 3 tbsp pomegranate seeds
- 2 tbsp coriander leaves
- 2 tbsp flatleaf parsley leaves
Method
Set up a steamer and bring the water to the boil. Alternatively, bring a large pan of salted water to the boil. Steam or boil the whole cauliflower for 10 minutes until just tender, then leave to drain in a colander for 30 minutes. Preheat the oven to 180C/160C Fan/Gas 4.
Toast the cumin and coriander seeds in a dry pan over a medium heat for a couple of minutes until fragrant.
Blend the garlic, chilli and half the lemon juice in a small food processor to make a rough paste, then add the herbs, toasted cumin and coriander seeds, cayenne and 120ml/4fl oz of the extra virgin olive oil. Blend again until nearly smooth.
Take a roasting tin in which the cauliflower will fit snuggly and line with baking paper. Place the whole cauliflower, stalk-side down in the middle of the tin, drizzle with the rest of the olive oil and season well with salt and freshly ground black pepper. Cover loosely with kitchen foil and roast for 20 minutes.
Remove the foil and spoon the herby sauce over the cauliflower, coating it completely. Cover with foil again and return to the oven for a further 30 minutes until the cauliflower is tender when tested with the point of a knife.
Remove the foil and roast for a further 10–15 minutes until the edges of the cauliflower are golden. Serve garnished with spring onions, nibbed pistachios, pomegranate seeds, herbs and lemon zest.
Recipe Tips
This recipe is great served alongside a garlicky tahini or yogurt dressing!
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