I could really rave about this recipe, but I won’t do, I hope the yellow “brain” pictures or just simply the ingredient list will make you wanna try it. This whole roasted cauliflower is so easy to make, but seems like you spent a lots of time in the kitchen to impress your friends. It could be the main dish on any holiday table, you can slice it so perfectly. It has a yellow, thick, sweet and spicy crust….oh, so good!
It is the best served warm out of the oven, with the dip/marinade and a large bowl of salad, but the leftover is also amazing in so many ways! You can chop the cauliflower and add to a quinoa salad, or a green salad, or blend it together with some veggie broth to get a lovely cauliflower soup. Or just eat it cold dipping in guacamole as a little snack.
- 1 large cauliflower
- 1 cup of thick coconut milk or cream
- 3 cloves of garlic
- ½ tsp cumin
- ½ tsp turmeric
- ½ tsp paprika + 1 tbsp paprika
- ½ tsp coriander seeds
- ½ tsp curry
- a small piece of fresh ginger
- 2 large handful of fresh parsley and cilantro/coriander
- 1 tbsp tahini
- 1 tsp flour of your choice
- salt, pepper
- Preheat oven to 200°C. Wash the cauliflower and remove the leaves. Place it on a baking sheet.
- Using a food processor or a mortal smash garlic, ginger, cumin, coriander seeds, turmeric, ½ tsp paprika, curry, chili, salt and pepper together. Mix them with the coconut milk and add a handful of fresh finely chopped herbs.
- Spread half of the marinade all over the cauliflower and roast it for about an hour or until fork-tender.
- For the dip pour the other half of the marinade into a sauce pan, add the flour, 1 tbsp of paprika and tahini and cook on low heat until it forms a thick sauce (10 minutes). Once it cools down, add some chopped herbs. Serve the cauliflower warm with the cold dressing. Enjoy!