We are now featuring a weekly recipe on the blog, from Jasmin at Sis Made This!
Roasted whole head cauliflower with walnut salsa
Pre heat oven to 220’C. Allow approximately 20 minutes for your oven to come to temperature.
Lightly grease a baking tray with coconut oil, just enough to cover where the cauliflower will sit.
1 whole head cauliflower
1 cup coconut yoghurt (for vegan take) or can use regular yoghurt
1-2 cloves garlic, crushed
Rind of 1 lemon
1 tbs tumeric
1 tsp cummin
1 tsp powdered coriander
Remove all leaves from the whole head of cauliflower. Place head up so it sits nicely flat on your baking tray.
Mix the yoghurt, garlic, lemon rind, turmeric, cumin and coriander in a bowl. Smear it evenly over the entire cauliflower head.
Bake in the oven for 1 to 1.5 hours depending on how cooked you want your cauliflower to be and how much of a crust you want the yoghurt to form.
Serve on its own with the salsa or it is brilliant with grilled fish, roo, steak or chicken. The salsa goes beautifully with all these meats as well.
For alternatives mix up the spices added to the yoghurt. Or serve with e.g. some tahini drizzled over with mixed seeds such as sesame, pumpkin and sunflower.
Walnut salsa
1 clove garlic, crushed
The juice of the lemon you just took the rind off
1/4 cup parsley. chopped
1 red chilli (remove seeds if you don’t want it as hot)
1 tbs olive oil
3/4 cup walnuts (75g) broken up
Mix all ingredients and serve with the whole roasted cauliflower and if eating with meat it is great with these as well.
Think about changing it up. E.g. if having with fish throw in some capers chopped and change the herbs around, add some dill. Or pomegranate seeds add a lovely pop.
One Comment to "Recipe of the Week – Roasted whole head cauliflower with walnut salsa"
jasmin lefers says:
October 2, 2014 at 8:41 am -
I ate the leftover roasted cauli & salsa with some baby spinach n tuna yesterday for an instant lunch!