What if you could just put an entire vegetable in the oven for it to taste amazing? Well, with cauliflower, you can. As it turns out, there are a lot of delicious recipes you can do with this vegetable including gnocchi and fried rice. Here is my whole roasted cauliflower recipe, perfect as a starter or as part of a main dish to share. The green sauce will bring some extra flavor, texture and taste to the crispy-outer and tender-inner cauliflower.
3 to 4 people | 30 minutes | Vegan | Gluten-Free
Ingredients
- 1 whole cauliflower
- Crushed pecan nuts
For the sauce
- 5g fresh ginger
- 10g basil
- 10g parsley
- 15g cashew nuts
- 15g lemon juice (half a lemon)
- 10g soy sauce (use tamari for gluten free)
- 35g olive oil
- 10g water
Instructions
- Preheat oven on 220°C / 425°F
- Steam whole cauliflower for 10 minutes or until you can pierce through it with a knife (the bottom stem should be almost soft).
- Then, place it in the oven for another 20 minutes or until roasted and brown on the outside (see pictures).
- While the cauliflower is cooking, blend all sauce ingredients in your mixer and blend until nice and smooth.
- Top cauliflower with the green sauce and crushed pecan nuts. Enjoy!
Roasted cauliflower also tastes amazing with other sauces such as my creamy pesto or orange sauce from my crispy tofu recipe.
