Whole Roasted Cauliflower with Roasted Garlic
Golden whole roasted cauliflower coated in a smoky roasted garlic and spice paste, then finished with lemon, thyme and crunchy hazelnuts. Serve with coconut yoghurt, pomegranate and fresh mint for an impressive vegan main or side dish.
Equipment
- oven-safe skillet or Dutch oven
- kitchen foil
- small bowl
Ingredients
For the Cauliflower & Roast Base
- 1 large cauliflower head leaves removed
- 1 garlic bulb roasted
- 1 tablespoon extra virgin olive oil plus 1 teaspoon
Spices & Flavorings
- 1 teaspoon smoked paprika
- 1 teaspoon cumin
- 1 can plum tomatoes (14 oz) 400g
- 1 tablespoon lemon juice
- 1 tablespoon fresh thyme
Crunch & Garnish
- 2 tablespoons crushed hazelnuts
- fresh mint leaves optional
- 2 tablespoons pomegranate seeds optional
- coconut yogurt optional
Instructions
- Preheat oven to 200°C / 400°F. Slice the top off the garlic bulb, drizzle with 1 teaspoon olive oil, wrap in foil, and roast 20 mins until soft.
- Reduce oven to 180°C / 350°F. Squeeze roasted garlic into a small bowl, mix with remaining olive oil, smoked paprika, and cumin to make a paste.
- Rub the paste all over the cauliflower. Place in a skillet or Dutch oven. Roast 60-70 mins until golden and tender.
- Tear plum tomatoes into chunks, mix with lemon juice and thyme, pour over cauliflower. Sprinkle crushed hazelnuts on top. Roast 10 more mins.
- Serve with optional mint, coconut yogurt, and pomegranate seeds.
Notes
Adjust roasting time depending on cauliflower size; check tenderness with a skewer.
Best eaten immediately but can be stored in the fridge and gently reheated.