roast cauliflower

Throw together this comforting and creamy cauliflower soup for lunch or a light supper. It's perfect topped with parsley and served with crusty bread

Cauliflower soup

cauliflower (1.5kg),

cumin

olive oil

thyme

onion

celery stick, finely chopped

garlic

stock

milliliters single cream

parsley

Heat the oven to 220C/200C fan/gas 7. Toss the cauliflower florets in a <a href="https://www.bbcgoodfood.com/review/test-five-best-roasting-tins">roasting tin</a> with 1 tbsp olive oil, the cumin and the thyme. Roast for 15 mins or until golden and tender. Discard the thyme.&nbsp;

Heat the remaining oil in a <a href="https://www.bbcgoodfood.com/content/five-best-saucepans">saucepan</a> with the onion and celery and fry over a medium heat for 10 mins or until softened. Add the garlic and cook for 1 min. Stir through most of the cauliflower, reserving some to top the soup with later. Add 750ml of the stock to the pan and bring to a simmer. Cook for 10 mins.&nbsp;

<a href="https://www.bbcgoodfood.com/content/top-five-hand-blenders">Blitz</a> the soup until smooth using a hand blender or food processor.&nbsp;Stir through the cream and season to taste. Add extra stock if&nbsp;you like your soup a little thinner. Ladle into bowls and top with the parsley, reserved cauliflower and an extra drizzle of olive oil.&nbsp;

Roasted cauliflower? Been there, done that. But roasting a whole head of cauliflower? Now we&rsquo;ve got your attention. This recipe has you slathering cauliflower in a spicy yogurt marinade and roasting it at a high temperature. The result is an amazingly delicious dish that&rsquo;s as dramatic in...

Spicy Whole Roasted Cauliflower

vegetable oil

cauliflower

plain Greek yogurt

lime,

chile powder

garlic powder

curry powder

salt

black pepper

This easy appetizer also makes a delicious vegan main dish or a side dish for chicken, steak, pork chops, or fish.

Copycat Roasted Cauliflower with Gastrique Sauce Recipe

smoked paprika (optional)

sugar

sherry vinegar

red wine (optional)

Chili pepper slices or crushed red pepper flakes (to taste)

guacamole salsa

pepitas

microgreens (optional)

Preheat the oven to 400 degrees Fahrenheit.

Trim the cauliflower head to remove any green leaves and cut the stem flush with the bottom. Cut a couple of slits into the core, extending into the thick branches of the cauliflower but keeping the florets intact.

In a small bowl, mix 2 tablespoons of oil with 2 teaspoons garlic powder, 1/4 teaspoon smoked paprika and 1/2 teaspoon salt. Brush or rub the marinade all over the cauliflower.

Place the cauliflower on a greased baking sheet and cover with aluminum foil. Bake for 30 minutes, and then remove the foil and bake for another 10-15 minutes until golden brown and tender but not too soft.

Roasted Cauliflower:

Meanwhile, in a heavy-bottomed saucepan add 1/2 cup sugar and enough water for the mixture to resemble wet sand (about 2 tablespoons).

Heat the sugar mixture over medium-high heat until the sugar granules dissolve entirely and bubbles form. Let the sugar caramelize to the desired color. The darker it is, the deeper the flavor (I like it medium-deep).

Swirl the pan gently to help it cook evenly, but don't agitate too much, or the caramel will crystallize.

Deglaze the pan with 1/4 cup sherry vinegar and 2 tablespoons red wine, if using. [To keep the splattering to a minimum, pour in the vinegar swiftly rather than adding it little by little. The sugar will immediately harden, creating a unique, layered-looking design.]

Reduce the heat, and stir until the sugar dissolves into the vinegar. Let simmer to the desired thickness. Bear in mind that the gastrique will thicken as it cools.

Add the sliced chili pepper and remove from heat.

Gastrique Sauce:

Spread 2-3 tablespoons of guacamole salsa on the bottom of your serving plate. Place roasted cauliflower on top, drizzle with gastrique sauce and top with pepitas and microgreens. Serve immediately. Enjoy!

Assemble:

This recipe is a guide on how to roast cauliflower, which then can be served as a side dish or used as a base for other yummy recipes. Cauliflower is a base for other great low carb foods such as pizza crust, potato salad, mac and cheese, and the list goes on. It’s easy to make roasted cauliflower and delicious to eat and fits into a good amount of diet plans.

Best Roasted Cauliflower Recipe

½ tsp salt

½ tsp garlic powder

½ tsp onion powder

½ tsp black pepper

The first thing to do in order to make this recipe for roasted cauliflower is rinse off your head of cauliflower. Just be sure to dry it off so that the moisture does not stay in the head because then you&#8217;re roasting cauliflower may get mushy.

The next step is to cut it. If you have never cut a head of cauliflower before, don’t be nervous because it is a very easy step.

Get a large cutting board so that when you do your cuts the cauliflower will stay on the board instead of all over the counter.

Next trim off any brown spots that might be there and take off all of the leaves.

Cut your veggie in half and then in quarters.

Hold the quarter of the cauliflower vertically and use a knife to slice off the woody center. You will then be surprised how the florets just fall right off.

If the florets are not small enough then you may have to cut them a little smaller, trying to keep them uniform in size for a more even result when roasting them.

Preheat your oven to 425 degrees and get a large baking sheet.

In a large bowl combine all of our spices and olive oil. Now add your cauliflower florets to the bowl and toss it all together.

 Place it all on a large baking sheet spreading it out evenly so that all of the pieces will cook the same.

Bake 25-30 degrees or until the roasted cauliflower is tender but also crispy and caramelized. Halfway through the roasting process, stir up florets to make sure that they are all browning up nicely.

A nourishing, comforting and absolutely delicious bowl of smoky lentils topped with harissa roast cauliflower and aubergine. Sure to be a family favourite.

Smoky Lentils with Harissa Roast Cauliflower &amp; Aubergine

aubergine

harissa paste

tsp sea salt

lemon

onion chopped

tbsp oil

ancho chilli

water

cherry tomatoes sliced

350 grams split or whole red lentils rinsed well

tomato purée

water–750 milliliters

tsp chilli flakes

white pepper

tamari

tbsp coconut yogurt

white cabbage

tbsp extra virgin olive oil

tbsp organic apple cider vinegar

sunflower seeds

Add the harrisa dressing ingredients to a large bowl and mix well.

Cut cauliflower up into florets, and aubergine into slices, then add them to the bowl with the dressing. Mix well.

Add to a large roasting pan. Roast on a medium heat 180c/Gas Mark 4 for 20 minutes, then turn. Continue to roast for a further 20 minutes until the veg is cooked and golden brown. Remove from the oven.

Chop up ancho chilli roughly, then add to a small pan with a little water.

Bring to a simmer and simmer for a few minutes. Set aside to cool.

Add the water and chilli to a mini chopper/blender or pestle and mortar and blitz or crush to a paste.

To make the chilli paste

Add your oil and onion to a wide bottom pan and fry gently on a low heat for around 10 minutes until soft and browning. Add the garlic and fry for 30 seconds more.

Add the tomatoes, lentils, tomato purée, ancho paste and water to the pan and cook in a low heat for 30 minutes. Stirring occasionally–add more water if needed.

Add the salt, pepper, chilli flakes, tamari and coconut yogurt to the pan and simmer for a further 5 minutes

Top with the harissa cauliflower and aubergine.

To make the lentils

Finely cut the cabbage and place in a large bowl. Add the olive oil, vinegar and salt.–mix well.

Add the sunflower seeds to a pan and dry toast on a medium heat until lightly toasted and nutty.

Mix the seeds into the cabbage.

To make the cabbage salad

Top the lentils with the roast veg and serve with the cabbage salad.

To serve

Roasted Cauliflower Recipe with Bacon and Garlic

garlic (sliced thinly)

bacon

sea salt and black pepper

Preheat oven to 375F. On a baking sheet, toss together the cauliflower, garlic slices, bacon and olive oil.

Roast for 20-25 minutes until bacon is crisp and cauliflower is cooked through.

Season with the roasted cauliflower with salt and pepper to taste.

Ah a Sunday roast, the most quintessential British past time. A weekly ceremony consisting of devouring huge swathes of carbs. Here&#039;s my go to recipe for this wonderful tradition.

Vegan Sunday Roast With All The Trimmings

400 g Assorted Seasonal Greens

400 g Carrots (peeled and boiled)

Large Head Cauliflower

Garlic

Teaspoon Smoked Paprika

Teaspoon Turmeric

Teaspoon Cumin

Tablespoons Rose Harissa

g Fresh Thyme (stems removed and finely chopped)

Medium Lemon (juiced)

Salt

Tablespoons Olive Oil

Potatoes

Tablespoons Plain Flour

Tablespoons Sunflower Oil

Flour

75 g Gram Flour

Teaspoons Baking Powder

Dijon Mustard

90 ml Aquafaba

250 ml Plant milk

Teaspoon Apple Cider Vinegar

Medium Onion (finely diced)

Medium Carrots (finely diced)

Sugar

Tablespoons Soy Sauce

Tablespoon Tomato Puree

Tablespoons Red Wine Vinegar

500 ml Vegetable Stock

Preheat your oven to 220˚c/430˚f (fan oven).

In a mixing bowl combine the 90ml of aquafaba, 250ml of plant milk, 1 teaspoon of apple cider vinegar and 1/2 teaspoon of Dijon mustard. Whisk until frothy and thick.

In separate mixing bowl add the 75g plain flour, 75g gram flour and 2 teaspoons of baking powder. Stir to evenly combine. Then slowly whisk in frothy wet mixture until you have a thick batter. Tip the batter into a measuring jug so that it is easier to pour later.

Pour a little of the sunflower oil in the bottom of each opening of a deep muffin tray. Place in the oven and heat for 10 minutes or until the oil begins to smoke. It&#039;s important to get the oil as hot as possible.

When the sunflower oil is hot enough remove the muffin tray from the oven. Working quickly pour a good helping of the mixture into each muffin depression. Depending on the size of your muffin tin holes you should get about 6 - 8 Yorkshire puddings from the batter.

Place the muffin tin back in the oven and cook for 20 - 25 minutes until the Yorkshires have risen and are golden brown.

Serve the Yorkshires immediately for best results or they can be kept warm until needed by covering with tin foil and placing into an oven at low heat.

Yorkshire Puddings

Preheat your oven to 200˚c/390˚f (fan oven).

Remove any leaves from the cauliflower and cut the stem so the vegetable sits flat. Place into a large casserole dish (one with a lid).

Mix together all the rest of the roast cauliflower ingredients into an even paste. Using your hands or a pastry brush, coat the entire outside of the cauliflower with the paste. If there is any left pour on top of the cauliflower.

Cover the cauliflower dish and place into the oven. Roast for 30 minutes.

After 30 minutes remove the lid of the casserole dish and roast for a further 30 minutes until the outside of the cauliflower has nicely browned.

Serve immediately for best results. Alternatively the cauliflower can be kept warm in a oven on a low heat until needed. Then 5 minutes before serving, place back into a hot oven to crisp up the exterior again.

Harissa Roast Cauliflower

Place your chopped potatoes into a large saucepan. Cover with water and season heavily with salt. Bring to the boil and cook the potatoes for 2 - 3 minutes until they start to become a little soft on the outside.

Drain the potatoes into a colander and cover with 2 tablespoons of flour. Shake the colander vigorously until the potatoes begin to fluff up round the edges and the flour is evenly coating all the potatoes.

Pour the 3 tablespoons of sunflower oil onto a large roasting tray and place into the oven for 5 minutes until the oil is spluttering and hot.

Remove your hot tray from the oven and pour the potatoes into the hot oil. Use tongs or a slotted spoon to toss the potatoes in the oil. Then place into the oven and roast for 40 - 50 minutes until golden brown and crispy. Turn the potatoes halfway through cooking to ensure even browning.

Roast Potatoes

Heat 1 tablespoon of olive oil in a saucepan over a medium heat. Toss in the chopped onion and carrot and cook for 3-5 minutes until the vegetables have started to soften.

Pour the rest of the gravy ingredients except the vegetable stock into the pan. Stir to coat the carrot and onion and cook for a further 30 seconds.

Then pour over the 500ml stock and simmer, lid off, for 10 - 15 minutes until the liquid has reduced by about half and the sauce is nice and thick.

If you prefer a smooth gravy, strain the gravy through a fine sieve. Otherwise you can leave it as is for a chunky and rustic gravy. Keep warm on a low heat in the saucepan until needed.

Gravy

Ah a Sunday roast, the most quintessential British past time. A weekly ceremony consisting of devouring huge swathes of food with friends and family. This event normally end when one's trousers fail to close. At this point I normally retire to have a slight snooze before inevitably eating a little more of the leftovers later!

Here's my recipe for a good old fashioned roast, veganised. This fully plant-based Sunday roast is packed full of flavour. The secret is the gravy, which is so damn good. I normally make double quantities and then bathe my plate in a sea of gravy.

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Full recipe can be found here: https://www.lowlyfood.com/recipe/vegan-sunday-roast-with-all-the-trimmings/

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Music credit Mona Wonderlick - Bloom: https://soundcloud.com/monawonderlick 

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Timestamps

0:00 Intro
0:42 Yorkshire puddings
4:37 Harissa roast cauliflower
6:44 Finished yorkshire puddings
7:48 Roast potatoes
10:10 Vegetable gravy
14:11 Plating up
16:40 Outro

Top 7 roast cauliflower recipes from across the web

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Top Tags

Cauliflower soup

Spicy Whole Roasted Cauliflower

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Best Roasted Cauliflower Recipe

Smoky Lentils with Harissa Roast Ca...

Roasted Cauliflower Recipe with Bac...

Vegan Sunday Roast With All The Tri...

Top 7 roast cauliflower recipes from across the web

The most viewed roast cauliflower recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Cauliflower soup

Spicy Whole Roasted Cauliflower

Copycat Roasted Cauliflower with Ga...

Best Roasted Cauliflower Recipe

Smoky Lentils with Harissa Roast Ca...

Roasted Cauliflower Recipe with Bac...

Vegan Sunday Roast With All The Tri...

The most viewed roast cauliflower recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine