Whole Roasted Cauliflower

This tender, flavourful Whole Roasted Cauliflower will elevate your meals with its stunning presentation and versatile flavour pairings. Recipe video is above!

Course: Side Dish

Cuisine: Middle Eastern

Keyword: Easy, Vegetables

Prep Time: 5

Cook Time: 55

Total Time: 1

Servings: people

Calories: 197kcal

Author: Gabby Campbell

Equipment

1 Dutch oven / large pot with a lid

Ingredients

1 Head of cauliflower (see note 1)
½ cup olive oil
1 tsp smoked paprika
1 tsp cumin
1 tsp garlic powder
¾ tsp sumac
½ tsp turmeric
1 tsp salt
Plenty of fresh ground black pepper

Toppings (optional)

¼ cup continental parsley, chopped
¼ cup pomegranate arils
1 Tbsp dukkha
Dressing or dip of choice (see note 2)

Instructions

Preheat the oven to 200ºC/400°F.
In a small bowl, mix together the olive oil, spices, salt and pepper and set aside.
Remove the leaves and trim the very bottom off the stem of the cauliflower, keeping the head intact. You want the cauliflower to sit flat so make sure the cut is even.
Rinse the cauliflower under cold water and pat it dry with paper towel.
Put the cauliflower top down into a large pot for which you have a lid. Stir the oil/spice mix again and drizzle 1/3 of it through the gaps into the core. Take a basting brush and brush more of the mix over the bottom/underside of the florets (see note 3). Turn the cauliflower right side up and sit it in the middle of the pot. Brush the remaining oil/spice mix over the top and sides making sure it's completely coated.
Put the lid on the pot then roast in the pre-heated oven for 40 minutes. Remove the lid and roast for another 15 - 20 minutes or until it's tender and golden. The cooking time may vary depending on the size of the cauliflower.
To check for doneness, insert a knife or skewer into the thickest part of the cauliflower. It should go in easily without resistance.
To serve, transfer the baked cauliflower to a serving platter. You can either cut it into wedges or serve it as a whole centrepiece. Garnish with whatever dressing or sauce you choose - (see recipe suggestions below for this) along with chopped parsley, pomegranate arils, and a sprinkle of dukkha.

Notes

Note 1: The cauliflower used for this recipe was medium to large size. For one that is very large the cooking time will need to be increased. I suggest doing that in 10-minute intervals and check for doneness each time. You don't want to serve a raw cauliflower or a mushy cauliflower.

Note 2: This cauliflower will go with lots of dips and sauces. Given its Middle Eastern Flavours I think a tahini sauce works best. However, I've given other suggestions in the 'What To Serve With This Dish' section below.

Note 3: For basting - after some of the oil/spice mix has been poured into the cauliflower, it's also best to baste the underside of the bottom florets at the same time. I find once the cauliflower has been turned right side up, they can be difficult to get to because of the pot edges.

Nutrition