Unquestionably, cauliflower is one of my favourite vegetables. Cooked well, it adds a delicious Earthy flavour and beautiful texture to a meal. Growing up, sometimes as a treat, we would have a whole-cooked cauliflower with cheese sauce or even more decadent, a cheesy cauliflower and potato bake. Building upon this memory, I have developed my Ayurvedic approach to the whole-cooked cauliflower using a slow-roasting method with coconut and lemon, dressing the masterpiece with a beautifully spiced coconut yoghurt and fresh herbs. This dish can be served simply with your meal, creating a fancy side for a beautifully cooked piece of protein, a curry, some other vegetables or even rice dish like Pilaf or Biryani.
WHAT YOU WILL NEED
1 medium or large whole cauliflower, greens and stalk trimmed off (you can add these to another dish later)
2-3 tbs melted coconut oil
Himalayan pink rock salt and fresh cracked black pepper
Juice of 1 large lemon
A small handful of both fresh mint and coriander, finely chopped
A large handful of toasted sunflower and pepita seeds
1 cup plain coconut yoghurt
Juice 1/2 a lemon
1/2 tsp ground cumin powder
1/2 tsp ground coriander powder
1/2 tsp turmeric powder
1/2 tsp Baharat (Middle Eastern Spice Blend) or Zaatar
1/2 tsp maple syrup
Pre-heat the oven to 190 celsius fan-forced or 200 degrees celsius with no fan.
Line a roasting tray with baking paper and put your cauliflower in the centre.
Using your hands, rub roughly 1-1/2 tbs coconut oil, plus a generous crack of salt and pepper onto the cauliflower. Ensure it is coated well.
Place into the oven and bake for 45 minutes.
While your cauliflower is roasting away, time to make the dressing.