This recipe is a member favourite back from June 2018. I still make it often when cauliflower is in season.
It’s a nice way to cook a whole cauliflower and turn it into the main event. I like this with a tahini heavy hummus, flatbreads, and a herby salad. It makes a nice side to roast meat too or serve with falafel or kofta.
Prep this cauliflower in advance and put in the oven when you’re ready. Easy!
1 whole cauliflower – tidy up the bottom stem and score with a cross so it cooks evenly, leave some of the leaves on if they are in good shape. See below for alternative method too.
Spiced butter mix
25g melted butter
1 tsp each of sumac and ground cumin
1/2 tsp cinnamon
1 clove garlic, crushed
2 T olive oil
1 tsp salt
zest of a lemon – juice to finish
Greek yoghurt, coriander/mint, lemon juice and toasted almonds or seeds to finish
Place the cauliflower in a large pot with about 1.5cm of water in the bottom and bring to a simmer, Place the lid on and steam for 10 minutes.
Heat the oven to 160 degrees fan bake. Melt the butter in a small pan and add remaining ingredients. Rub all over the cauliflower. Drizzle with a little extra olive oil and roast in the oven for about 45 minutes. You want the cauliflower nice and brown all over and tender.
To serve, spoon some yoghurt on a plate, place the cauli on top and sprinkle with herbs, toasted almonds, extra sumac and some chilli flakes if you like. Squeeze over the lemon juice.
Alternative method (faster)
Cut cauliflower into large florets. Toss the florets in the spiced butter and roast at 200 degrees for 25-30 minutes or until tender.
Place the roast cauliflower and all the juices on a serving plate, dollop over plain yoghurt, sprinkle over herbs and then squeeze over a little lemon juice. Top with toasted nuts or seeds.