Whole Roasted Cauliflower
The ultimate WOW factor, an epic whole cauliflower that just as full of flavour is it is colours.
By Natalie Mewing |
Featured in Meals & Savoury
Ingredients
- 1 whole cauliflower
- 250g Cocobella coconut yoghurt – natural
- juice of half lemon
- 1 tbsp olive oil
- 1 tsp salt
- 1.5 tsp paprika
- 1.5 tsp turmeric
- 1 tsp garam masala
- 1 tsp ground ginger
- 1 tsp garlic powder
- 1/2 tsp cinnamon
- 1/2 tsp chilli powder
Toppings
- Red onion
- Small handful of cherry tomatoes
- Parsley
- Almonds
- Cocobella coconut yoghurt – natural (extra)
Method
- Preheat oven to 200 degrees & line a baking dish with baking paper.
- Remove outer leaves from cauliflower & trim stem (if needed) so cauliflower sits upright. Place cauliflower into baking dish. Note: keep leaves for serving
- In a bowl combine all ingredients, whisking to bring together. Spoon over cauliflower, then use a pastry brush to spread yoghurt mixture over sides & crevices at the base.
- Place baking dish in oven for 40mins, then remove & cover loosely with foil & place back in oven for a further 20mins (the foil is to prevent cauliflower from browning too much).
- Once cooked remove from oven & allow to cool while you prepare cauliflower toppings.
- Prepare toppings but finely dicing red onion & cherry tomatoes and roughly chopping almonds & leaves from ½ bunch of parsley.
- Move cauliflower onto serving plate & drizzle with coconut yoghurt (loosen with a little bit of water), sprinkle with red onion, tomato, parsley & nuts. Serve warm along with your favourite grains & protein of choice.
