Whole Roasted Cauliflower
I was walking past a counter in a restaurant last week - one of the ones where various dishes are artistically displayed in front of the kitchen with the chefs busying about behind. Among the boards of impressive sandwiches and iced smoked salmon, there was one thing that jumped out at me, really making my mouth water. Tucked to one side was a tray of precariously balanced whole roasted cauliflower heads. They looked as though they had been cooked to absolute perfection and I was so disappointed that I was only there for a quick catch up over coffee, having only just finished a late breakfast. If I wasn't rushing off, I think I could have devoured the whole tray of cauliflowers in one sitting if they tasted half as good as they looked.
I obviously couldn't live without trying to recreate them at home this weekend and I am pretty pleased with the outcome. This recipe is so simple and while cooking time is a little lengthy, the preparation is so quick that you can make something really delicious in just a few moments. The cauliflower is perfect as a centrepiece in a delicious spread of dishes such as roasted veggies, salads and dips, or as part of a simple meal with a piece of fish and some greens to add a little extra flavour.
1 teaspoon of chilli flakes
2 cloves of garlic
1/2 a teaspoon of cumin
4 teaspoons of sesame oil
1/2 a lemon
Turn on the oven at 180c.
Start by cutting off the leaves from the cauliflower and cutting the stalk straight, placing it in a casserole dish so that it balances with the florets facing upwards
In a small bowl or jug, crush the garlic, squeeze the juice of the lemon and add the remaining ingredients before stirring well.
Pour the marinade over the cauliflower, using your fingers to rub it in.
Put the lid on the dish and put into the oven for about 40 minutes. Depending on the size of the cauliflower, this could take a little longer. When the cauliflower is about ten minutes from being cooked - starting to soften but still with a little crunch to it - remove the lid and leave to cook for a further ten minutes to go a little crispy on the outside.