Whole Roast Cauliflower

Whole Roast Cauliflower

Either served on the side or as the main statement piece of the meal, this Whole Roast Cauliflower is not only looks great, it tastes amazing!

You will need:

Medium sized head of organic cauliflower 

2 Tbsp (plus a decent drizzle) of olive oil  

2 tsp turmeric 

1 tsp cumin seeds

1 tsp paprika

1 tsp sea salt 

What to do:

Preheat your oven to 180°C.

Remove any tough outer leaves from your head of cauli (leave the smaller ones) and trim the stem if necessary, so that the cauliflower sits flat upright.

Bring a large pot a quarter full of water to the boil, and carefully place the whole cauli into the pot (stem down), cover with a lid and simmer over a medium heat for about 7-8 minutes.

Take the pot off the heat, carefully remove the cauli from the pot and drain. Leave to dry until it is cool to the touch (about 10-15 minutes).

Line a baking tray with a lip or a large cast iron pan with baking paper and position your cauli upright.

In a small bowl, mix together the olive oil with the turmeric, paprika and cumin seeds and using clean hands, rub the mix all over the head of cauli. Finish with another drizzle of olive oil.

Roast the cauli in the oven for around 40-45 minutes, until brown (a little bit of charring is fine) and tender.

This roast cauli tastes amazing as is, but if you want to fancy it up a bit, drizzle with a simple Tahini dressing (combine 2 Tbsp tahini, juice of half a lemon, 1 small clove crushed garlic, 1 tsp olive oil and a pinch of sea salt with a cup of greek yoghurt) and chopped fresh herbs and nuts.

In the unlikely event you have leftovers, they will keep in an airtight container in the fridge for 3-4 days.