Introduction
Whole Roasted Cauliflower is a stunning, flavorful dish that’s perfect as a side or even as a vegetarian main course. With a crispy, golden exterior and a tender, savory interior, this dish is a crowd-pleaser that’s also easy to prepare. Whether you’re serving it at a dinner party or enjoying it with your family, this recipe will become a go-to favorite.
Ingredients
- 1 large head of cauliflower, leaves removed
- 1/4 cup olive oil
- 3 cloves garlic, minced
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon turmeric
- 1/2 teaspoon ground coriander
- 1/2 teaspoon onion powder
- Salt and black pepper to taste
- 1/4 cup grated Parmesan cheese (optional)
- Fresh parsley, chopped (for garnish)
- Lemon wedges, for serving
Directions
1. Preheat the Oven
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease a baking dish.
2. Prepare the Cauliflower
Rinse the cauliflower and remove the leaves. Trim the base so it sits flat, but keep the head intact. Place it on the prepared baking sheet or in the baking dish.
3. Make the Spice Mixture
In a small bowl, mix together the olive oil, minced garlic, smoked paprika, cumin, turmeric, ground coriander, onion powder, salt, and pepper. Stir until well combined.
4. Season the Cauliflower
Using a brush or your hands, coat the entire head of cauliflower with the spice mixture, ensuring it’s evenly covered.
5. Roast
Place the cauliflower in the preheated oven and roast for 40-60 minutes, depending on the size of your cauliflower. The cauliflower should be tender when pierced with a knife and golden brown on the outside.
6. Optional: Add Parmesan
If using Parmesan cheese, sprinkle it over the cauliflower during the last 10 minutes of roasting to allow it to melt and turn golden.
7. Garnish and Serve
Once roasted, remove the cauliflower from the oven and let it cool slightly. Garnish with chopped fresh parsley and serve with lemon wedges on the side. Enjoy!
Helpful Tips
- Roasting Time: Adjust the roasting time based on the size of your cauliflower. Larger heads may need a bit more time to become tender.
- Spice Variations: Feel free to customize the spice blend to your taste. Adding a pinch of cayenne pepper will give it a spicy kick.
- Serving Ideas: This roasted cauliflower pairs well with a variety of dips like tahini sauce or yogurt sauce.
Substitutions/Variations
- Cheese: Swap Parmesan for crumbled feta or goat cheese for a different flavor.
- Herbs: Try using fresh rosemary or thyme instead of parsley for a different herbaceous touch.
- Citrus: Substitute lemon with lime for a tangier finish.
Frequently Asked Questions
Can I make this cauliflower ahead of time?
Yes, you can prepare and season the cauliflower ahead of time and refrigerate it for up to 4 hours before roasting.
How do I store leftovers?
Store any leftover roasted cauliflower in an airtight container in the refrigerator for up to 3 days. Reheat in the oven to maintain its crispiness.
What can I serve with roasted cauliflower?
This dish pairs wonderfully with roasted meats, grilled fish, or as part of a vegetarian platter with hummus and roasted vegetables.
Storage Instructions
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F (175°C) oven until warmed through.
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Thank you for trying this Whole Roasted Cauliflower recipe! It’s an elegant, flavorful dish that’s as beautiful as it is delicious. Enjoy!