Our contribution to Christmas dinner for many years now, the califlower roast brings attention to one of our favourite underratted vegetables, the mighty Califlower.
We love this roast because you can prep it the night making it easy to get the vegan main course and cooking a turkey on the table at the same time and we have found the meateaters love this roast just as much as our fellow vegetarians and vegans!
Ingredients:
1 medium cauliflower
1 tbsp oil + a drizzle in the final minutes of cooking time
1 tbsp oil + a drizzle in the final minutes of cooking time
1 tbsp turmeric
1 tbsp cumin
1 tbsp maple syrup
1/2 lemon juiced
1 tsp paprika
2 tsp garlic salt
1/2 tsp ground pepper
1/2 tsp cayenne pepper (optional)
4 tbsp coconut yoghurt
4 tbsp coconut yoghurt
2 tbsp toasted pine nuts
1. Remove the leaves and stalks of the cauliflower - you can use the leaves by finely chopping them and adding to salads.
2. Wash the cauliflower thoroughly - get in all the cracks.
3. In a small bowl mix together the oil, turmeric, cumin, paprika, cayenne pepper, pepper, salt, maple syrup and lemon juice.
4. Pop the cauliflower in a large bowl and pour the mix over it. Try to get it in all of the cracks and crevices. Leave to marinate for 1-2 hours or overnight in the fridge.
5. Preheat the oven to 180 degrees celsius. Pop the cauliflower in a cast iron pot and put the lid on it. Bake for one hour until soft (pop a knife through it).
6. Remove the lid, drizzle oil on top and bake for 15-20 minutes/
7. Serve with coconut yoghurt, toasted pine nuts and your favourite herbs.
Leftovers?
Chop the cauliflower up and add to tacos, burgers or make a salad with it.
Chop the cauliflower up and add to tacos, burgers or make a salad with it.
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