Whole Roasted Cauliflower
Whole Roasted Cauliflower | Recipe
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Whole Roasted Cauliflower | Recipe

Nils – Head Chef Nils – Head Chef
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Just Spices
Cooking Time:
75 min
Difficulty | Just Spices Difficulty | Just Spices Difficulty | Just Spices
Difficulty:
Easy
Persons

Ingredients

1
Remove the outer leaves from the cauliflower and trim the stalk so it balances upright on a baking tray. Wash the cauliflower thoroughly and drain/pat dry.
2
Preheat the oven to 200°C (top/bottom heat).
3
Place the cauliflower on a baking tray lined with baking paper.
4
Mix the olive oil with the Vegetable Allrounder and salt and pepper to taste.
5
Brush the cauliflower generously with the olive oil mixture so that it is evenly coated.
6
Bake the cauliflower in the preheated oven for 45–50 minutes until golden brown on the outside and tender on the inside.
7
In the meantime, roughly chop the nuts and seeds and dry-fry in a pan until fragrant and toasty. Set aside.
8
Wash the herbs, pat dry and finely chop.
9
For the sauce, melt the butter in a pan over a medium heat. Add the flour and cook, stirring constantly, until lightly golden. Gradually add the milk, stirring until you have a smooth béchamel sauce.
10
Stir the Vegetable Allrounder into the sauce and season with salt and pepper to taste. Simmer the sauce for 5–7 minutes, stirring constantly, until it thickens slightly.
11
Remove the cauliflower from the oven and place on a serving dish. Pour over the sauce, sprinkle with the nuts, seeds and herbs, and serve.

Nutritional information: (Per person)

Calories
388 kcal

Carbohydrates
20 g

Protein
12 g

Fat
29 g

Method
1
Remove the outer leaves from the cauliflower and trim the stalk so it balances upright on a baking tray. Wash the cauliflower thoroughly and drain/pat dry.
2
Preheat the oven to 200°C (top/bottom heat).
3
Place the cauliflower on a baking tray lined with baking paper.
4
Mix the olive oil with the Vegetable Allrounder and salt and pepper to taste.
5
Brush the cauliflower generously with the olive oil mixture so that it is evenly coated.
6
Bake the cauliflower in the preheated oven for 45–50 minutes until golden brown on the outside and tender on the inside.
7
In the meantime, roughly chop the nuts and seeds and dry-fry in a pan until fragrant and toasty. Set aside.
8
Wash the herbs, pat dry and finely chop.
9
For the sauce, melt the butter in a pan over a medium heat. Add the flour and cook, stirring constantly, until lightly golden. Gradually add the milk, stirring until you have a smooth béchamel sauce.
10
Stir the Vegetable Allrounder into the sauce and season with salt and pepper to taste. Simmer the sauce for 5–7 minutes, stirring constantly, until it thickens slightly.
11
Remove the cauliflower from the oven and place on a serving dish. Pour over the sauce, sprinkle with the nuts, seeds and herbs, and serve.

Nutritional information: (Per person)

Calories
388 kcal

Carbohydrates
20 g

Protein
12 g

Fat
29 g

Whole roasted cauliflower

A whole roasted cauliflower, baked in the oven in a gorgeously spicy marinade, then smothered in a smooth béchamel and garnished with toasted nuts and seeds, is the most wonderful vegetarian showstopper for a Sunday roast dinner or other family celebration. We are sure all your guests will want seconds – not just your plant-based friends! The Vegetable Allrounder has cumin, paprika and chilli, as well as Tellicherry pepper and lemon zest, making it a fruity, spicy blend perfect for this sort of dish.

 

More vegetarian recipes

For more vegetarian showstopping recipes, head over to our vegetarian recipe collection. From mushroom Wellington to baked feta with olives and tomatoes, we’re sure you’ll find delicious inspiration to cook up a meat-free feast!

Ingredients

Persons

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