Recipes - Vegetarian

Whole roasted cauliflower – with Indian spices

Cauliflower is a surprisingly versatile vegetable. I often use it as a substitute for potatoes in a creamy mash or in a low carb pie topping. I also steam and blend cauliflower to bulk out pumpkin soup. More recently I experimented with cauliflower rice as part of a paleo paella dish (it worked).

Ready for my next cauliflower challenge a Neil Perry recipe caught my eye – when one of my favourite Australian chefs boasts about “wow” factor whole roasted cauliflower I had to give it a go. I followed Neil’s cooking technique but not his flavourings – because, armed with my latest fresh batch of home-made garam masala spice mix, I wanted to test Indian style roasted cauliflower.

Whole roasted cauliflower – with Indian spices

Whole roasted cauliflower – with Indian spicesAccording to my Natural Wonderfoods book the most powerful health properties from cauliflower come from compounds that fuel and strengthen the liver during detoxification. Cauliflower is also high in vitamin C, folic acid and zinc, all of which play a role in boosting immunity.

Ingredients

  • 1 head cauliflower
  • 3 tbsp extra virgin olive oil (or melted ghee)
  • 1 tsp salt
  • 1-2 tsp garam masala spice mix (see note)
  • Juice from ½ lemon
  • Fresh coriander leaves, chopped

Note – instead of garam masala you can use a mix of cumin, coriander, cinnamon, nutmeg and black pepper.

Whole roasted cauliflower – with Indian spicesMethod

  1. Prepare the cauliflower by removing the outer leaves and cutting the stalk so it will sit flat during cooking. Then wash it well under running water or by soaking the whole head in water for 5 minutes.
  2. Pre-heat the oven to 220C. Cut a cross into the base of the stalk of and place the cauliflower into a large lightly oiled baking dish.
  3. Drizzle 2 tbsp of the oil evenly over the cauliflower and season with ½ tsp salt. Pop into the oven.
  4. The cooking time depends on the size of the cauliflower but as a general guide it takes 50 minutes to 1 hour. Test whether it’s ready by inserting a knife – if it goes through smoothly it’s ready.
  5. Add the garam masala to the lemon juice and the remaining 1 tbsp oil. Whisk together and then massage this over the cooked cauliflower.

Whole roasted cauliflower – with Indian spices

Whole roasted cauliflower – with Indian spicesServe with fresh coriander as a side to a spicy curry or a tasty dahl.

By Laura (Feast Wisely)

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14 thoughts on “Whole roasted cauliflower – with Indian spices

  1. Pingback: The Whole Roasted Cauliflower Experiment | The Pantry Portfolio

  2. I love roasted cauliflower! I only discovered my love for it late last year but now I’m slightly addicted, much to the dismay of my other half who does’t like cauliflower full stop (?). I have seen a shawarma version but this Indian spice version looks great – homemade garam masala is brilliant. My friend very kindly gave me some that she had brought back from India that her mum had made, which is awesome. X

  3. Pingback: Southern Indian Vegan Curry with Coconut & Chickpeas | Feast Wisely

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