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Whole roasted cauliflower in the oven
Whole roasted cauliflower in the oven with a crispy crust is a beautiful and original dish that will look great even on a festive table. This bright cauliflower will be appreciated by those who follow proper nutrition, as well as vegetarians. It is prepared with a large amount of spices. Aromatic cauliflower with a crispy crust is a wonderful dish for Lent.
Typically, cauliflower florets are added to soups and salads, marinated, and baked in cream sauce. In this recipe, there is a completely different approach to preparing this healthy product. Cauliflower will be both cooked and served whole with the addition of other products. And most importantly, all the vegetables will be cooked to an al dente state. If you don’t know how to make a whole roasted cauliflower in the oven, then this recipe is for you.
Caloric content: 100 kcal per 100 grams of the dish.
Ingredients
Show ingredients
- cauliflower – 1 pc;
- carrot – 1-2 pcs;
- eggplant – 1-2 pcs.
Dressing:
- vegetable oil – 100-150 ml;
- black pepper;
- salt – a pinch;
- khmeli-suneli;
- turmeric;
- curry;
- paprika;
- dried mint;
- red hot pepper;
- dried basil;
- clove of garlic (through a press);
- tomato paste;
- breadcrumbs.
All spices should be added to taste and personal preference.
Preparation
- Choose a beautiful cauliflower without damage. Wash it, cut off all excess leaves. The dish can be complemented with other vegetables that are also tasty when baked in the oven. Carrots and eggplants are great options. Alternatively, you can diversify with zucchini, bell pepper, broccoli, and other products.
- Place the cauliflower in boiling salted water. Boil for no more than six minutes, and immediately remove it. The cauliflower should not be boiled through; it should remain crunchy.
- Cut the other vegetables into large pieces, you can even leave the skins on, just wash them thoroughly.
- Prepare all the ground spices, pepper paste or tomato paste, dried mint, and basil. Or any other seasonings to your liking and taste.
- Mix all the ingredients in one bowl. If necessary, you can use a mortar when the spices are coarsely ground. If the dressing turns out too thick, you can add a little vegetable oil.
- Using a silicone brush, apply the dressing to the cauliflower, first on the bottom part, and then on top. Arrange the other vegetables around the cauliflower, applying the aromatic mixture to them as well.
- To achieve a crispy crust, sprinkle the cauliflower with breadcrumbs.
- Place the baking tray with the vegetables in an oven preheated to 210⁰ C, for 25-35 minutes. The baking time for the vegetables depends on what degree of al dente you wish to achieve.
- Place the roasted vegetables on a large plate and serve them at the table. The cauliflower should be cut into portions in front of the guests.
The whole roasted cauliflower in the oven is ready. The roasted vegetables can be served on salad leaves, previously drizzled with lemon juice and vegetable oil.
