whole roasted spiced cauliflower

April 23, 2015 § 80 Comments

DSCN3303 I know some of you are thinking not another roasted cauliflower recipe. How many different recipes do we really need for the same vegetable?  But please give me your attention for just a second because I am here to tell you the many wonders of this particular version.  Not only is it in the oven lickety-split to free you up for your other high maintenance dishes you may be preparing, but you could just forego the other dishes and have this for dinner, period. DSCN3307 Other than simplicity of putting this together there are a couple of things  you’ll love about this.  One is the crispy aromatic outer layer.  We went a little heavy on the olive oil  just to achieve this result.  And with the lovely spices there is no denying the alluring aroma that will fill your kitchen – or in our case, the entire house.  Spicy crispy outer layer, soft nutty tender inside, this is why I posted another cauliflower recipe.  The lovely cream sauce kept us dipping until the whole head of cauliflower was finished.

This recipe comes from the beautiful blog An Edible Mosaic.

What you will need:  

c a u l i f l o w e r

  • 1 head cauliflower
  • 3 tablespoons olive oil or more to coat the entire head of cauliflower
  • 1 teaspoon garam masala
  • 1/2 teaspoon coarse salt
  • 1 teaspoon cumin powder
  • 1/2 teaspoon ground yellow mustard powder
  • 1/4 teaspoon ground turmeric
  • 1/8 teaspoon ground cayenne pepper (more or less to taste)
  • 1/8 teaspoon ground black pepper
  • small handful of coarsely torn parsley – for garnish
  • 1/4 cup pine nuts, dry roasted and coarsely chopped – for garnish

c r e a m y    s a u c e

  • 1/4 cup mayo
  • 1/2 cup plain greek yogurt
  • 1 teaspoon coarse mustard
  • 1 teaspoon horseradish
  • 1/2 teaspoon Worcestershire sauce
  • 1/2 teaspoon ground sweet paprika
  • 1/4 teaspoon garam masala
  • 1/8 teaspoon black pepper
  • 1/8 teaspoon ground cayenne pepper (more or less to taste)

Preheat oven to 425F. Line a large baking sheet with parchment paper. Remove the outer green leaves from the cauliflower and use a paring knife to cut out the core, leaving enough core intact so that the florets stay together. Place the cauliflower on the prepared baking sheet and rub generously with the olive oil. Combine all the spices for the cauliflower in a small bowl, and evenly rub the spices onto the oiled cauliflower. Cook until the cauliflower is tender inside and golden outside, about 1 hour 15 minutes, rotating the baking sheet once halfway through. While the cauliflower is roasting combine creamy sauce ingredients in a bowl and set aside. Cool for 5 minutes and transfer the cauliflower to a serving dish.  For serving either slice the cauliflower into “steaks” or separate the florets. Serve with the creamy sauce for dipping.

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