Cauliflower has become the vegetable of 2016. So versatile it works well in curries, pies, as a low carb alternative to rice, as a pizza base and of course smothered in cheese sauce. However roasting the vegetable whole is a new experience and makes for a perfect sharing platter or a meat free alternative to a traditional Sunday roast dinner.
The number of servings depends on the size of cauliflower you are able to get your hands on. I think an average supermarket size cauli would probably serve 3-4 with all the extras with it. This recipe is for a basic roasted cauli. You can experiment with different flavours – thyme, oregano, paprika, sumac, tomato puree, soy sauce, the list of options is endless.
1 cauliflower – remove most of the leaves but leave a few around the base, trim them back if needed
2-3 tablespoons olive oil
Large knob of butter – softened
3 cloves garlic – minced
Juice of half a lime
salt and pepper
Herbs for serving – parsley, coriander, mint – roughly chopped
Put the cauliflower in a large saucepan, cover with water then bring to the boil. Simmer for around 3-5 minutes depending on the size, then drain and leave to cool and dry out.
While the cauliflower is cooling, put the oven on to 180C
Put the cauliflower onto a baking tray. In a bowl, mix the butter, olive oil, garlic and lime juice to create a citrus garlic butter then rub this over the cauliflower. Pop it in the oven for 1 hour or so until browned and tender. I served mine with grilled asparagus, roasted new potatoes, natural yogurt and some sliced lettuce and radish.