I love cauliflower. I think it’s great. It looks great, it tastes great and absorbs other flavors and it is a very healthy vegetable. Full of vitamin C, vitamin K, Vitamins B1, B2, B6, B9, pantothenic acid, omega-3 fatty acids, biotin, manganese…
It’s also great to cook and experiment with. I’ve tried a lot of things with cauliflower; from purees and soups to frying it or making it into patties. Seriously there is no end to what you can do with it.
I wanted to make something new, something that makes you say: wow. And I think this is it.
It looks stunning and takes very little effort to ‘put together’. It basically cooks itself so it’s handy to make for bigger dinner parties as a side dish or even the main event!
So what you will need is:
1 whole cauliflower with some leaves
1 teaspoon ground red paprika
1-2 teaspoons sea salt
½ teaspoon turmeric
¼ teaspoon black pepper
1 handful fresh parsley
2 tablespoons olive oil
½ cup water
Directions:
Soak the cauliflower with the inner leaves (tear the broken and dark green ones off) in some water with a couple teaspoons of baking soda for 15 minutes. We do this to get rid of any impurities from the cauliflower.
In the meantime put the herbs and spices in your stone grinder with the olive oil and grind into a paste. Try to dissolve as much salt as you can.
Turn the oven to 375 F and take the cauliflower out of the water. Rinse and leave for a few minutes for the excess water to drain.
Take a pan to fit your cauliflower, preferably a glass pan. Check to see if it fits then place the cauliflower on a cutting board, separate the leaves from the head a little bit and rub the herbs and spices mix all over.
Transfer into the pan and add the water. The water will boil and steam the cauliflower from the bottom up. Add more water during roasting if necessary and baste it a few times with the liquid from the pan.
Roast it for at least 45 minutes, maybe more but that depends on the size of your cauliflower.
I love how amazing this looks. Be sure to try it out!
I loved this recipe and so good. The thing is (and I am new to this) is I roasted that cauliflower for over an hour. Now it was a big head of cauliflower. It was still not as soft as I'd have liked it and thought maybe that is the roasted texture. I notice some recipes steam/blanch first before putting it in the oven but I wanted to skip this step. Any recommendations?
Oh la la! This looks incredible! Thanks for sharing.
Thank you!
