Hey everyone and back to #RecipeADayMay. Today I’m making something I’ve wanted to do for quite a while now and I’m very happy as it turned out even better than I expected. I don’t know why it’s taken me so long to make this one as it’s the easiest recipe ever. We’re making a whole roasted cauliflower. A lemon and herb whole roasted cauliflower to be specific.
After I had a rough idea of how I was going to prep mine, I had a look at a few other whole roasted cauliflower recipes out there and I found a lot of butter. I’m sure I don’t have to tell you that we’re not going down that route today. I wanted to keep this as light and healthy as possible. The recipe required some source of added fat to prevent the cauliflower from drying up as it cooks so this recipe isn’t totally oil free, but it’s healthier than slathering it in butter.
Cooking times will obviously vary a little for this one depending on the exact size of your cauliflower. Take the times below as a general guideline. You’ll know when yours is done when the outsides are nicely golden but it’s soft enough to easily cut through.
I opted to serve mine with a garlic quinoa.
This recipe is gluten free, dairy dree, soy free, nut free and vegan.
Prep time: 5 minutes
Cook time: 45 minutes
- 1 medium sized cauliflower
- Juice of 1 lemon
- A tbsp olive oil
- ½ tsp dried rosemary
- Pinch of chilli flakes
- Crack of black pepper
- Preheat oven to 185ºc.
- Remove all leaves from the cauliflower.
- In a small dish, mix together all of the ingredients other than the cauliflower and stir.
- Now it’s time to coat the cauliflower and there’s a couple of ways to do this depending on whether you mind getting your hands dirty. Option 1) Pour the mixture into a large bowl and dip the cauliflower in and roll around until fully covered. Option 2) Use a pastry brush to coat the cauliflower. Option 3) Pour it over and rub it in. I went for option 3 and part of me wishes I’d gone for option 1 instead.
- Once the cauliflower is fully coated, place on a baking tray in the centre of the oven for approximately 45 minutes. When the cauliflower is golden and easily cut, remove from oven. Allow it to rest for 5-10 minutes before serving if you want clean cut slices.
Serve and enjoy!
Do you like the sound of this dish? What would you choose to serve it with?