Whole Roasted Cauliflower with Garlic and Chili Glaze
When you’re on a tight food budget this is one of the cheapest and most delicious things to eat. This whole roasted cauliflower is simply delicious – crispy on the outside and soft beneath its spicy shell, I love pulling off individual florets and dunking them liberally into a minted yoghurt dressing.
While I have been called out by my husband for eating weird things – I confess to being partial to eating just a broccoli for supper with nothing but grated lemon zest on it – I firmly believe this is a legitimate meal. For those of you for whom it is not, the addition of a few lettuce leaves goes some way to making this more meal-like.
It also makes for a great dinner party centrepiece or side dish to a main meal.
Click here to see this recipe as part of a leftovers MEAL PLAN.
Prep time: 80 minutes
Serves: 2 as a main meal
1 whole cauliflower
1 tbsp cumin
2 cloves garlic
1 tsp smoked paprika
1/2 tsp hot chili powder
1 tbsp harissa (optional)
4 tbsp olive oil
Preheat your oven to 180C.
Remove the leaves and enough of the cauliflower stalk so it sits flat on a baking tray. Cover with tin foil and place in the oven for 1 hour.
Meanwhile, in a mortar and pestle crush the garlic cloves with a pinch of salt. Add in the cumin, smoked paprika and chili powder and combine well. Pour in the olive oil and harissa and mix to a thick red paste.
Remove the cauliflower from the oven after one hour and take off the foil. Then, with a fat pastry brush, spread the paste all over the cooked cauliflower. Turn the oven up to 200 and place the cauliflower back in, uncovered, for about 20 minutes or until it starts to crisp and char around the edges.
Serve with minted yoghurt.
A little grated orange zest.
Have alongside roast lamb or roast chicken.
Break apart and stir through spicy rice.