Whole roasted spicy Cauliflower

 

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Forget florets, whole roast Cauliflower is what it’s all about now!

There is something so spectacular about serving a roast Cauliflower whole. It looks amazing, it has a beautiful golden crust that makes you hungry just by looking at it.

The Yoghurt sauce is full of spices and goes very well with any kind of meat or fish. I serve mine just with some rustic oven fries with the skin still on. Give it a go at you next dinner party, it will be a hit!

 

Vegan option ✔

Vegetarian option  ✔

Gluten free  ✔

Dairy free option ✔

Ref. sugar free  ✔

Egg free  ✔

 

Serves:  6 as a side or 4 as a main course

 


Ingredients:

  • 1 head of Cauliflower, washed and leafs removed
  • 1 C. thick Yoghurt, regular or soy
  • 1 Garlic clove, peeled and grated
  • 1 tsp. Cajun seasoning
  • 1 tsp. Salt
  • 2 tsp. Onion powder
  • 1 tsp. Curry powder
  • 1 tsp. Cumin

Method:

  • Preheat the oven to 200° C / 400° F.
  • Bring a large pot with water and salt to a boil. Add the whole Cauliflower head and simmer for 15 – 20 min. You should be able insert a wooden skewer but still feel some firmness.
  • While the Cauliflower is boiling combine the Yoghurt with the spices and seasoning, set aside.
  • Using 2 slotted spoons, transfer cauliflower to a rack and let it steam off a bit.
  • When it has cooled a little bit put the Cauliflower head on a baking tray covered with parchment paper and rub all the Yoghurt marinade evenly over its surface. If it is too hot you can use a spoon.
  • Place into the hot oven and cook for about 20 minutes until a crust has formed.
  • Pierce with a wooden skewer again to check for doneness. It should pierce thru easily.
  • Serve straight away. Leftovers are great for lunch the next day, cold or warm.

Enjoy!

Myra XO

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If you try this recipe let me know! Leave a comment below and don’t forget to snap a pic and tag it #thecookingspoonblog on instagram! You’ll make my day. ♥

Not quite what you’re looking for? How about Gratin Dauphinois with Gruyere.  or maybe a Endive Gratin with Baked Apples, Blue cheese and Thyme

 

 

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