• Stephanie Marmier

Whole Roasted Cauliflower


It does look better in real than in photo! Until recently I hadn't seen it before. Over last Thanksgiving weekend, my talented friend showed me how easy it is to cook a whole cauliflower that is easy to make, really tasty and original. The real challenge is not to forget about it (which we did) if, like us, you talk too much. You can use any spices you like, just keep the olive oil base the same. You can use a curry blend, cumin, harissa, smoked paprika, herbs and salt and pepper. It's


I did my simple with curry, minced garlic and salt & pepper


INGREDIENTS

  • 3 Tbs olive oil

  • 1 Tbs curry (or other spices or blend of spices)

  • Chopped herbs such a as rosemary or thym

  • 2 garlic gloves minced

  • Salt & Pepper

  • 2 Tbs melted butter


INSTRUCTIONS

  1. Preheat the oven at 400F, place the rack in the middle of the oven

  2. Rince and dry the head, trim the leaves from the cauliflower and cut off a little bit the stem (not too much otherwise the head will split) and place the head on a parchment paper or oven safe dish.

  3. In a small bowl, mix all the ingredients, except for the butter.

  4. Brush the oil and spice mixture on all side of the head, don't forget the bottom of the cauliflower.

  5. Add the melted butter on top, to give it some shine and brush it over.

  6. Add salt on top and other spices if desired.

  7. Place in the oven and cover with a parchment paper or aluminium foil for 45 minute then leave it for an extra 30 minutes uncover.

Serve warm with a pesto or a sauce of your choice.


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