This smoky, spicy, sweet roasted cauliflower with a zingy herby drizzle makes a perfect centrepiece for a vegetarian feast, a flavour packed side dish for a family BBQ, or the best vegan taco filling you can imagine ~ choose your own adventure !
Ingredients
For the cauliflower :
- Whole organic cauliflower, rinsed & patted dry, leaves removed.
- 2 organic Ukrainian garlic cloves, crushed or finely grated.
- 1 1/2 TSPS organic ground coriander
- 1 1/2 TSPS organic ground cumin
- 1 1/2 TSPS sea salt flakes
- 1/2 TSP organic smoked paprika
- 1/2 TSP organic allspice
- 1/2 TSP organic ground turmeric
- 2 TBS organic olive oil
- 2 TBS organic maple syrup
- 1 generous TBS Church Farm bloody hot sauce.
For the herby drizzle:
- 1 organic Ukrainian garlic clove, finely minced
- 1 large handful organic parsley, finely chopped
- 1 large handful organic coriander, finely chopped
- 3 TBS organic olive oil
- 2 TBS organic apple cider vinegar
- Sea salt to taste
Method:
Preheat your oven to 200c.
Fill a small baking pan with water & place on the bottom rack of the oven, this creates steam which helps the cauliflower cook without drying out.
Combine all the spice marinade ingredients in a small bowl, stirring to combine.
Place cauliflower in a large mixing bowl upside down (core / stem facing up) & pour over half the marinade, jiggling the cauliflower gently to help the marinade get right through the centre. Flip the cauliflower so the florets are facing up & use your hands to massage the remaining marinade over the surface.
Quickly move the cauliflower (core side down) into a cast iron skillet & place on the top rack of the oven. Roast for approximately 40 minutes, or until a knife easily pierces the centre, basting with pan juices occasionally.
Whilst the cauliflower is cooking, combine all herby drizzle ingredients into a small bowl & stir to combine.
Image & Recipe by Jessica Bull
