WHOLE ROASTED CAULIFLOWER

Trust me, veggies never tasted so good. Even if your not a cauliflower fan, this one is sure to change your mind.

The cauli is infused with a delicious spice mix, meaning it’s full of flavour all the way through. With a crispy outside, and a tender middle, this really is the perfect centre piece.

Its delicious with curry sauce and rice, salad, or as shown here with some steamed broccoli and parsnip fries. Y U M

INGREDIENTS:

  • 1 whole cauliflower
  • 1/4 cup or 4 tbsp oil
  • 1 tbsp paprika
  • 2 tsp ground cumin
  • 1 tsp tumeric
  • 2 tsp chilli flakes or chilli powder
  • 2 tsp garlic granules
  • 1 tbsp water
  • Salt and pepper

METHOD:

  1. Start by bringing a saucepan of water to the boil. After removing the green leaves, place the cauliflower face up into the water for 15 minutes until slightly more tender.
  2. Preheat the oven to 180c, and place the cauliflower on a tray.
  3. Combine the remaining ingredients in a small bowl, then pour half the mixture into the underside of the cauliflower, topping slightly to coat well.
  4. Using a brush, coat the top of the cauliflower with the remaining mixture.
  5. Place in the oven for 30 minutes. Then, remove and cover with tinfoil.
  6. Place in the over for a further 20-30 minutes until your cauliflower is soft and tender.

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