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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.
Spicy Whole Roasted Cauliflower with Coconut
- Total Time: 1 hour 10 mins
- Yield: 4 1x
Ingredients
- 1 large cauliflower
- 1 cup of thick coconut milk or cream
- 3 cloves of garlic
- 1/2 tsp cumin
- 1/2 tsp turmeric
- 1/2 tsp paprika + 1 tbsp paprika
- 1/2 tsp coriander seeds
- 1/2 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
- chili
- salt, pepper
Instructions
- 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, 1/2 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!
- Prep Time: 10 mins
- Cook Time: 1 hour
- Category: Main
You’ve convinced me, Evi! This is a beautiful and simple recipe, although the marinade and dipping sauce sound divine and rich. I’ve not ever roasted a whole head of cauliflower, but it is something I must do as I love roasted cauliflower when its cut into smaller pieces, although not at such a low temperature. Thank you for this delicious recipe, Evi!
Thanks, Traci!
I was worrying first, how it will turn out, if it will be soft inside and spicy enough outside. The key I think to use way more and spicier marinade than you would think it needs, so you’ll get a thick and rich crust 🙂
Yumm… that looks so good. You are quite right – the pictures definitely make me wanna try it 🙂
I couldn’t decide if it looks more funny or appetizing, but I hope something between the two 😀
Roasted cauliflower is amazing and your spice blend is making me want to go out and buy a head of it right now!
Thanks, Linda!
I would love to make it more often too, but unfortunately I can’t buy always a nice head of cauliflower, they usually just sell frozen ones 🙁
Evi this was an absolute hit…I will make it again and again…everything about the dish just went together perfectly. The sauce was so good…
Thanks again for a wonderful dinner last night…
Nuffy aka Nancye … xx
So glad you liked this, Nancye!
I haven’t made this recipe in ages, definitely have to make it again soonish 😉