I'm a little late in discovering the roast cauliflower craze, I love cauliflower cheese so much that I struggle to turn a cauliflower into anything else once it enters my home. But I decided to give whole roasted cauliflower a go and I was very pleasantly surprised, it turns out that cauliflower is beautifully creamy when its roasted.
There's enough cauliflower to serve four but you'll only get two full pretty steaks and then the smaller pieces from the edge of the cauliflower.
1 whole cauliflower
2 teaspoons of panch phoran
1 clove garlic
1/2 teaspoon turmeric
1 tablespoon olive oil
200 ml water
2 tablespoons apple cider vinegar
A pinch of salt
Grind the panch poran with the garlic and turmeric in a pestle and mortar.
Add the spice paste to the olive oil and rub the mixture into the cauliflower.
Pour the water and apple cider vinegar into the bottom of a cast iron pot.
Roast with the lid on for 1 hour at 180c
Remove the lid and roast for a further 15 minutes until the cauliflower is lightly browned.
Sprinkle with salt then slice and serve while the cauliflower is piping hot.
Calling these hefty wedges of cauliflower steaks is perhaps a stretch when there's no meat in sight but they don't disappoint. The flavour of the spices penetrates into the florets and the centre of the cauliflower is wonderfully creamy.
You many also like this cauliflower curry recipe