I made Cauliflower Steak before, here is the recipe for that, but now I wanted to try a Roasted Cauliflower, as an healthy alternative to a centrepiece on a special occasion. It worked so well, I’m very pleased with how it turned out. I will be making this again, that’s for sure.

The only problem with a whole roasted cauliflower is how to transfer it on a plate. I suggest using a spatula turner which is not flexible. Unlike a meat version, the cauliflower can break when transferred. I did not take a picture after I put it on the plate, but it looked just as great as in the baking tray. Also, do not forget to make some vegan gravy for this delicious roasted cauliflower.

To give it a more roasted look, I’ve added a sprinkle of turmeric in the oil I used to coat it with. I think it gives the cauliflower a lovely look. A medium cauliflower makes for 4 servings. If you have more roasted veggies, it could be enough for 5 or 6 people.

Roasted Cauliflower. Ingredients:

– 1 Cauliflower
– 3 spoons of oil
– turmeric
– dried basil
– salt
– black pepper

Preheat the oven to 200C or 180C for fan assisted ovens.

Cut the stems of the cauliflower and wash it. Put it in a baking tray. In a bowl, mix the oil with the spices, before you brush the cauliflower using a pastry brush. Add a couple of spoons of water into the baking tray. Put it in the oven and bake it for up to an hour. After 40 minutes, take the baking tray out and add a bit more oil or water if it gets too dry.

When is ready, take it out of the oven and serve it with gravy and other roasted vegetables.

Have you ever baked a whole cauliflower before?