Whole Roasted Cauliflower is a stunning centerpiece that shows how a simple vegetable can become the star of the show. Originating from Levantine cuisine, this dish’s popularity blossomed worldwide, as it’s a perfect alternative for a vegetarian main course, or an impressive side that even the carnivores at the table will adore. The beauty of this dish lies in the caramelization and the complex flavors that emerge from such a humble vegetable when roasted whole. It’s a nutritious choice, high in fiber and vitamins, and a delightful option for those aspiring to eat more plant-based meals.
This dish pairs wonderfully with a bolstering grain salad, like quinoa or farro, tossed with fresh herbs and a lemony vinaigrette. I also enjoy serving it with a side of creamy tahini sauce or herbed yogurt to complement the roasted flavors. If you want to keep things low-carb, a colorful side salad with mixed greens, cherry tomatoes, cucumbers, and a tangy dressing will do the trick. Should you wish for a heartier meal, you can’t go wrong with a side of crusty whole-grain bread to sop up all the wonderful juices.
Classic Whole Roasted Cauliflower
Servings: 4-6
Ingredients:
– 1 large head of cauliflower
– 1/4 cup of olive oil
– 2 tablespoons of freshly squeezed lemon juice
– 4 cloves of garlic, minced
– 1 teaspoon of paprika
– 1/2 teaspoon of ground turmeric
– Salt and pepper, to taste
– Fresh parsley or cilantro, chopped for garnish.
– 1/4 cup of olive oil
– 2 tablespoons of freshly squeezed lemon juice
– 4 cloves of garlic, minced
– 1 teaspoon of paprika
– 1/2 teaspoon of ground turmeric
– Salt and pepper, to taste
– Fresh parsley or cilantro, chopped for garnish.
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