Whole Roasted Cauliflower
Try this flavourful, wholesome roasted cauliflower recipe with delicious spices for an exciting and satisfying main or side dish. Simple to prepare, this dish is sure to be a hit at your next dinner party or family gathering!
Equipment
- Sharp knife
- Zester
- Mortar and pestle
- Medium casserole dish with a lid, medium
- Frying pan
- Bowls
- Measuring tools
Ingredients
- 1 large cauliflower, outer leaves removed (approximately 1kg)
- 50 ml dry sherry
- 4 cloves garlic
- 30 ml olive oil
- 50 g your choice of Big Dog Spices (we recommend: Big Tex, Double Chipotle, Hot & Nashty, Coat of Arms, or Bush Tucker)
- 1 lemon
- 1 x 400 g tin of quality plum tomatoes
- 40 g almonds, flaked
- 15 g flat-leaf parsley
- 15 ml extra virgin olive oil
Instructions
- Preheat oven to 180 °C
- Peel the garlic and place it in the mortar with Big Dog Spices blend of your choice. Press into a paste and slowly add olive oil.
- Zest the lemon in a separate bowl and set aside
- Squeeze the lemon and reserve the juice
- Trim the cauliflower, discarding leaves and trimming the stem, so the cauliflower has a flat base and sits upright
- Rub seasoning paste all over the cauliflower and place in a medium casserole dish
- Drizzle sherry and lemon juice over the cauliflower
- Cover and place in the hot oven for an hour. Remove the lid and return to the oven for 20 minutes
- Empty the tomato tin into the pan, slicing or shredding the tomatoes
- Sprinkle the lemon zest and parsley on top of the cauliflower and put in the oven for 10 minutes or until golden brown
- While cauliflower roasts, toast almond flakes in a dry pan until golden and set aside to cool
- Remove cauliflower from oven, sprinkle with toasted almonds and serve
Video
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