Whole Roasted Cauliflower
Whole Roasted Cauliflower.
This cosy cauliflower dish makes for a fantastic side or main. The soft flavour and juicy texture of the cauliflower is deepened through the creamy, nutty topping sauce. It can easily be altered to suit your tastebuds and warm up those cold winter days!
Whole Roasted Cauliflower
Ingredients
- 1 head cauliflower
- 70 ml macadamia butter
- 50 ml olive oil
- 45 ml lemon juice
- ⅓ tsp salt
Instructions
- Pre-heat the oven to 190°C.
- Steam the whole head of cauliflower for 8 minutes. If you don't own a pot with a steamer, you can place the cauliflower in a collander over a pot with boiling water, covered with a lid.
- While the cauliflower is steaming, combine rest of the ingredients to form a sauce.
- Remove the cauliflower from the steamer, place it in an oven-proof dish, and allow to it dry for 2 minutes.
- Coat the head of cauliflower with ⅔ of the sauce (retaining the rest of the sauce for when the cauliflower is done roasting).
- Roast the cauliflower for 40-50 min (depending on its size).
- Observe the colour of the cauliflower after 20 min. Loosely cover it with foil to prevent burning but still allowing steam to escape.
- Once the cauliflower is ready (when a knife cuts through it very easily), remove it from oven.
- Top the roasted cauliflower with the rest of the sauce and serve.
With the addition of a few extra toppings, this delectable whole roasted cauliflower can be elevated further. Dry-roast a handful of almonds, finely chop these and some chives and sprinkle on top of the cauliflower once it has been dressed with the remaining sauce. Alternatively, fry up some bacon bits to sprinkle on top. The macadamia butter can also be substituted with tahini or a nut butter of your choice.
Get creative and remember to focus on Good Eats for good, healthy living!
