Whole Roasted Cauliflower is a great meat-free alternative at a Sunday roast. It’s so filling, rich and decadent you can even promise your meat-eaters that they won’t feel that they’ve missed out!
Cauliflower is a “superfood” (you can take that term with a pinch of salt). But cauliflower does contain choline which helps maintain and repair cell membrane. It boosts brain development and it’s shown to positively influence cognitive and neural development prenatally. It drastically reduces the chances in males of developing prostate cancer [research]. It helps protect the lining in your arteries and it’s also packed with vitamin E, which aids in reducing the long-term risk of neurodegenerative diseases like Alzheimer’s and Parkinson’s disease.
Basically, cauliflower is awesome for you and you can make it in loads of tasty ways. That’s a scientific fact.
I have made slight variations on this recipe loads of times. It’s honestly one of my favourite “roasts” and I’m pretty sure that I can never get tired of having cauliflower served up this way!
- 4 cloves of garlic
- 1 heaped teaspoon of paprika
- olive oil
- salt and pepper
- 1 lemon zested and juiced (zest in one small bowl, juice in another)
- small handful of thyme
- 1 large cauliflower
- 4 tablespoons of whisky (or dry sherry)
- 400 g tin of plum tomatoes
- 40 g flaked almonds
- Preheat you oven to 180 C (350 F).
- Peel your garlic, then mash it up with your paprika and thyme. Use a mortar and pestle if you have one. I don't so I just used a spoon and some elbow-grease. Once it's a rough paste consistency, stir in 2 tablespoons of olive oil and a dash of salt and pepper.
- Trim the leaves off the cauliflower and cut it's stalk so that the cauliflower can sit flat. Cut a cross deeply into it's base (it's for soaking up goodness) and then rub it all over with your garlic paprika paste.
- Place your cauliflower in a casserole dish, then drizzle it with whisky and lemon juice. Put the lid on it and pop it in the oven for an hour.
- After an hour, take the lid off your dish and cook it for a further 20 minutes. Then take it dish out, add in your plum tomatoes and lemon zest and return it to the oven for a final 10 minutes.
- During that last 10 minute oven session, lightly toast your flaked almonds. Once everything is cooked, take your cauliflower out of the pan and put it in a dish. Pour the plum tomato sauce around it, drizzle a tiny bit of olive oil on top of your cauliflower and finish it by sprinkling the toasted almonds over top.
Have you had whole roasted cauliflower or a cauliflower “steak” as part of a Sunday roast?
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