Have you seen the latest trend which seems to be making an appearance on many foodies blogs, plates and social media?
I’m talking about the new obsession with whole roasted cauliflower. It’s the vegetarian version of the meat lovers lamb roast. Many healthy wholefood cooks have been seen making different versions with Jamie Oliver also jumping in on the new idea.
And like all new trends I just couldn’t resist in trying it out for myself to see what all the hype was about. I often roast it in florets with turmeric and spices on a weekly basis so what was so special about this?
If I have to be perfectly honest it tastes exactly the same as the way I always make it though the cauliflower turns out very tender inside and the spiced yoghurt gives it a nice crusty coating on the outside. It also does look a whole lot nicer too and makes for an awe-inspiring centre piece to wow dinner guests.
There is a few different recipes floating around and methods of cooking it. I went for a Middle Eastern inspired recipe with the aromatic spices of cumin, paprika, turmeric mixed with garlic, yoghurt and lemon. Topped with almond dukkah. It takes around an hour and 20mins to roast so make sure you aren’t pressed for time. Served it with some store-bought beetroot hummus or you could make your own and a green salad. Or makes a prefect vegetable side dish.
I then decided what would also work well with this dish was some flatbread. I have been wanting to experiment with some different types of flours to make some gluten-free versions. I had some quinoa flour in the pantry and using the same method as I would normally use for a spelt flatbread I made this gluten free version. They had more of a nuttier flavour and didn’t get the same fluffiness about them so I think I will keep experimenting with alternative flours for now.
So you if are intrigued as I was with the whole roast cauliflower, give it a try even if it’s only to satisfy curiosity. A super healthy vegetarian dinner, you can’t really go wrong.
Whole Roasted Spiced Cauliflower with Dukkah, Beetroot Hummus & Quinoa Flatbread
1 whole cauliflower
1 cup natural greek yoghurt
2 garlic cloves crushed
1 tbsp cumin
1tbsp paprika or chilli powder
1 tbsp ground turmeric
juice and zest half lemon
1/2 tsp each salt and pepper
2 tbsp olive oil
1 tbsp almond dukkah
2 1/2 cups quinoa flour
1 cup yoghurt
3 tsp GF baking powder
1 tsp salt
- Preheat oven to 180’C
- Trim the base of the cauliflower by removing all outer leaves and stem
- In a medium bowl mix together yoghurt, garlic, lemon zest, juice, paprika or chilli powder, cumin, turmeric, salt and pepper
- Coat the yoghurt marinade all over the cauliflower (warning not to use your hands as they will stain from the turmeric) Sprinkle the dukkah over the top of the cauliflower
- In a medium size casserole pot add the olive oil. Place the cauliflower inside the dish, with the lid on cook for 1 hour
- Remove from the oven and place on a lined baking tray and place back in the oven and cook for a further 20mins until golden and has developed a crusty coating on the outside and tender on the inside
- Slice into wedges and serve with the beetroot hummus, a side salad and some flatbread
To make GF Quinoa Flatbread:
- In a food processor mix all ingredients until a dough forms
- On a lightly floured bench top knead for 2-3 mins then divide dough into 8 even pieces
- Roll each piece out into 2 cm thick rounds, brush each with a little olive oil
- In a hot grill pan cook flatbread for 2-3 mins on each side
- Cover to keep warm until needed