Recipe: Roast Cauliflower
Cauliflower has enjoyed the food spotlight for a number of years now which is well deserved. It’s a big vegetable with a high yield, it’s nutrient packed, and it’s very photogenic. So it’s not surprising that roasting a cauliflower whole has become popular, especially since it’s easy to do and required few ingredients and kitchen tools.
Recently, I roasted a whole head of cauliflower modifying the method outlined on Nom Nom Paleo by using our white spice paste to infuse flavour into the vegetable. It made a great side to crispy skinned rainbow trout. Side note: Crispy skin fish is my favourite quick but fancy meal protein and I highly recommend Bon Appetit’s method.
ROAST CAULIFLOWER WITH WHITE SPICE PASTE
1 whole cauliflower, cleaned and trimmed of any green leaves
¼ cup avocado oil
3-6 tbsp Petojo White Spice Paste, enough to coat
Kosher salt
Lime wedges, to serve
Pre-heat oven to 375°F with a rack placed in the middle position. Massage oil over cauliflower and liberally sprinkle with salt making sure to season the underside of the cauliflower. Place on parchment lined cookie sheet then cover with aluminum foil and bake for 30 minutes. Then remove the foil and continue to bake for 45 mins to an hour, until the whole vegetable is golden and you can slide a small pairing knife in and out with ease. Serve with lime wedges to squeeze over cauliflower.
If you don’t want to roast a cauliflower whole, simply cut into florets and toss with a little oil, some white spice paste and salt. Place on parchment lined cookie sheet and bake at 400°F for 20-30 mins, rotating at the halfway mark.