Roast Cauliflower

Cauliflower is internationally versatile from a culinary perspective. It is delicious roasted. Don’t get me wrong, cauliflower cheese is good, but this is better. You can use broccoli, but it can burn so keep an eye on it, Romanesco cauliflower also works well, but is more dense and requires slightly longer and lower temperature cooking.

Set your grill to 225-250 degrees, you will need to mostly cook this indirect.

1 medium cauliflower will serve 6 as a side dish or 2-3 as a main, depending on the size of the cauliflower of course.

Leave the leaves on. Put the whole cauliflower in boiling salted water, put the lid on and leave for 5 minutes. Then drain and set to one side.

  • 3 cloves of garlic,
  • 1 Teaspoon ground cumin
  • 1 Teaspoon ground coriander
  • 1 Teaspoon Nigella/Black onion seeds
  • 1 Teaspoon of paprika
  • Handful each of parsley and coriander
  • I Tablespoon of Rapeseed oil
  • 1 Teaspoon of good salt
  • Some greens to serve it on such as watercress,
  • Lemon, olive oil, fresh parsley, and pomegranate (finely chopped dates, figs or raisins are a good alternative) to garnish.

Blend the ingredients (keeping the garnish to one side) together in a spice blender to a soft paste, add a little water if needed, you do need this to run a little.

Paint the spice mixture on to the top of the cauliflower and let it run down and in to the florets, you may need to massage it a little, you want it to go in to the cauliflower as much as you want it to stay on the top.

Place on a small roasting tray or make a tray out of tin foil and place in your grill (indirect) for 30 mins, then check by sticking a skewer into the flesh, no resistance means its done. What you are looking for is a dark toasted colour, not burnt.

To serve, place the whole cauliflower on a plate of maybe spinach and watercress, slice it up into wedges, add some chopped parsley, dress with a drizzle of olive oil, a squeeze of lemon and if you have them some pomegranate seeds. Yum.

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Ingredients

Adjust Servings
3 Cloves of garlic
1tsp Ground cumin
1tso Ground coriander
1tsp Nigella/Black onion seeds
1tsp Paprika
1 Parsley and coriander (handful)
1tsp Rapeseed oil
1tsp Good salt
Some greens
Garnish - lemon, olive oil, fresh parsley, and pomegranate (finely chopped dates, figs or raisins are a good alternative)
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