Whole Roasted Cauliflower wow. Most people disregard this vegetable as a bit bland. Roasting it whole is a transformative technique that brings out its natural sweetness and nutty flavours. I first discovered this method while experimenting with different ways to elevate vegetables in my kitchen, I came across YouTube video about Miznon and their signature dish and it quickly became a favourite. The combination of crisp edges and tender centre makes this dish a standout centrepiece for any meal.
This method of cooking cauliflower gained prominence thanks to Miznon, a renowned restaurant known for its creative and delectable interpretations of Mediterranean dishes. Miznon, with its inventive approach, popularized whole roasted cauliflower as a star dish, showcasing how a simple vegetable can be elevated to gourmet status letting the Cauliflower speak for its self. Their version, seasoned minimally, has set a high bar for this dish, influencing many home cooks and chefs alike. If you are not a fan of Cauliflower this might be the dish that converts you.
No need to remove the green part this is edible and actually my Girlfriend and Mum’s favourite bit crunchy and lots of flavour.
History of This Cruciferous Vegetable
Cauliflower has been around for centuries, tracing its origins back to the Mediterranean region. It is believed to have been cultivated in the Mediterranean basin as early as the 6th century BC. Over time, cauliflower spread to various parts of Europe and Asia, where it gained popularity for its versatility. In the 16th century, it was introduced to the British Isles, where it became a staple in gardens and kitchens.
Why Cauliflower Shines When Roasted
Cauliflower’s naturally mild flavour makes it an excellent canvas for various seasonings. When roasted, it caramelizes beautifully, bringing out a nutty sweetness and creating a crispy, golden exterior while maintaining a tender interior. The high heat of roasting intensifies its flavour and brings out a depth that boiling or steaming simply can’t achieve.
Health Benefits of This Dish
Cauliflower is not only delicious but also packed with nutrients. It is an excellent source of vitamins C and K, as well as several B vitamins. It contains antioxidants that help fight inflammation and oxidative stress. Additionally, cauliflower is low in calories making it a great option for those looking to maintain a healthy diet. What are you waiting for get let’s get roasting!
Whole Roasted Cauliflower With Tahini Sauce: Trust Me It’s A Banger
Course: Mains, SidesCuisine: MediterraneanDifficulty: Easy4
servings15
minutes40
minutes250
kcalIngredients
1 large head of cauliflower (about 1.5 lbs / 680 g)
3 tablespoons olive oil (45 ml)
1 teaspoon garlic powder (5 g)
1 teaspoon smoked paprika (5 g)
1/2 teaspoon ground cumin (2 g)
Salt and pepper, to taste
1 lemon, juiced
Directions
- Preheat your oven to as hot as yours goes usually 250°C/482°F
- Boil the Cauliflower: Rinse Cauliflower well then submerge in water with the greens pointing upwards and boil for 10 mins before carefully removing and draining.
- Season the cauliflower: In a small bowl, mix the olive oil, garlic powder, smoked paprika, ground cumin, salt, and pepper. Brush this mixture all over the cauliflower, making sure to coat it evenly.
- Roast: Place the cauliflower on a baking sheet lined with parchment paper. Roast in the preheated oven for 30-40 minutes, or until the cauliflower is tender and golden brown. Turn it halfway through for even roasting.
- Finish and serve: Remove from the oven and serve. This also goes really with any Louisiana Style Hot sauce like Frank’s if you like it spicy you can drizzle some on top.
