I was introduced to this Hemsley & Hemsley recipe by my very good friend Bumble when she invited Husband and I to supper. It was one of those balmy summer evenings and so we all gathered in her garden around a beautifully decorated table and ate gorgeous things. One of those gorgeous things was this Whole Roasted Cauliflower. It was spicy and delicious and a really interesting texture.
Whole Roasted Cauliflower
Ingredients serves 4
2 tbsp coconut oil
Large cauliflower, outer leaves removed
Tsp ground cumin
Tsp smoked sweet paprika
Tsp ground sumac
Tsp dried thyme or oregano (or 2 tsp fresh thyme or oregano)
2 garlic cloves, grated
Drizzle extra virgin olive oil
Juice half lemon
Handful fresh parsley, roughly chopped
How to prepare
Preheat the oven to fan 180 degrees (gas mark 6).
Toast the pistachios in a dry pan for a minute, then crush them and set aside.
In the same pan, gently melt 1 tbsp of the coconut oil.
Sit the cauliflower on a baking tray. Pour over the melted coconut oil, sprinkle ove a good amount of sea salt and roast in the oven for 35 mins.
Melt the remaining tbsp of coconut oil and stir in the spices, herbs and garlic. Remove the cauli from the oven and reduce the temp to fan 160 degrees (gas mark 4). Pour over the flavoured coconut oil.
Roast the cauli for a further 10 mins. Serve whole, drizzled with extra virgin olive oil. Squeeze over the lemon, then scatter with parsley and a little more salt and top with the pistachios.
If you would like to make a meal of it…. try ROASTED CAULIFLOWER AND LENTIL SALAD WITH RED PEPPER SAUCE. This vegan salad with its rich tangy dressing is full of goodness and perfect for winter. So click here for the recipe!
Or try this Spicy Cauliflower Cheese recipe