Whole-Roasted Cauliflower
A vegan or vegetarian alternative to a classic roast.
Meat-free Monday, Tuesday, Wednesday, Thursday, Friday, Saturday, Sunday – enjoy this any day of the week.
It makes such a stunning centrepiece at a lunch or dinner party. The outside looks all lovely and golden while the inside in soft and tender.
You can serve by cutting the cauliflower head into thick ‘steaks’ to serve with your favourite dip (we love hummus with this), other roast vegetables (like the pumpkin pictured), and crunchy toppings (like toasted pepitas, or the crispy kale and panko crumble pictured).
Leftover ideas
If you don’t make it all the way through the whole head of cauliflower, there’s lots of ways to utilise the leftovers – whether you break the florets up to serve for another dish, or blend it up with the remaining juices to make a cauliflower rice or dip.
Ingredients
1 whole Cauliflower, leaves intact
1 Cup, Stock
2 Tbsp, Butter
1 Tbsp, Dijon Mustard
4 or 5 strips, Lemon Rind
1 Tbsp, The Salty Greek
Recipe Steps
Preheat the oven to 180°C.
Cut away the base of the stalk so the cauliflower can sit flat.
Place the cauliflower in a deep-sided roasting pan (with enough room around the cauliflower to be able to spoon the juice from the pan).
Combine the stock, butter, mustard, lemon rind and The Salty Greek, and pour over the cauliflower. Don’t worry, the butter will melt!
Cover tightly with aluminium foil and put in preheated oven for 30 minutes. Depending on your pan and cauliflower size, you may need two sheets of alfoil to cover it.
Uncover and baste with pan juices and roast for a further 15 minutes.
Baste again and roast until golden brown for a further 5-10 minutes, depending on the size. You can check by piercing the cauliflower with a paring knife, which should go through easily.
Tip: While the oven is hot and your cauliflower is cooking add a tray of mixed vegetables tossed with some olive oil and The Salty Greek.
More Recipe Ideas
