Simple has never looked this impressive.
The moment I saw cauliflower served this way on pinterest, I knew I had to try it! Gladly, I am happy to report that it is one of those rare occasions where an internet trend or fad is actually pretty delicious. I have made it countless times ever since first discovering it, and I always mix up the spices and toppings to keep things interesting.
Roasting a cauliflower whole might seem odd, but it actually is rather brilliant. The cauliflower is smothered with a spiced yoghurt mixture, then placed in the oven, where the surface develops this gorgeously dark spicy crust, while the inside steams to tender perfection. When you slice it up, the contrast between the burnished outer layer and the creamy pale insides is just gorgeous!
I love topping the slices with some roughly chopped almonds (almonds and cauliflower work SO WELL together!) and a cooling drizzle of tangy buttermilk to balance out the spiciness of the crust. I also love how this beauty can stand its own as a vegetarian main middle-of-the-table roast alternative to meat-based roasts, but also works wonderfully as a simple weekday side or part of a lavish dinner feast. So versatile and visually stunning!
Here is a little video (part of my new vegetable series) to show you just how dead-easy it is to make. Happy roasting!
*This post is in collaboration with Harris Farm Markets
- 1 whole medium head of cauliflower
- 250g plain/greek yoghurt
- juice of half a large lemon
- 1 tbsp. olive oil
- 1 tsp. salt
- 1.5 tsp. ground smoked paprika
- 1.5 tsp. ground turmeric
- 1 tsp. garam masala
- 1 tsp. ground ginger
- 1 tsp. garlic powder
- ½ tsp. ground cinnamon
- ½ tsp. chilli powder
- TO SERVE:
- handful of chopped almonds
- handful of chopped fresh parsley
- buttermilk, for drizzling
- Preheat oven to 200C
- Remove & discard any outer leaves from your cauliflower, then wash it and dry well.
- Cut off any excess stem at the base of the cauliflower so that it stands upright. Place it in a roasting pan lined with baking paper.
- Mix all the remaining ingredients together well, then spoon the mixture onto the cauliflower and use a spoon or brush to spread it out all over, making sure you cover the sides.
- Roast it in the oven for 1 hour to 1 hour & 20 minutes, until soft and cooked through and the outer layer is nicely browned and dry. This depends on the size of the cauliflower, so use a sharp thin knife to test it by piercing through the centre of the cauliflower; it should be soft without much resistance. TIP: if the cauliflower is browning too fast, you can cover it loosely with foil.
*You could also make a simpler, more plain version by omitting the spiced yoghurt and just using some oil/butter and any spices/herbs of your choice.