Print
Roasted Cauliflower

Roasted Whole Cauliflower With Cilantro Chutney

This is an impressive  looking  vegetarian  dish  that is  easy to make.   Whole  head of  cauliflower is  coated with  a  flavorful marinade  and  roasted in  high  heat. 

Course Main Course
Cuisine Fusion
Prep Time 5 minutes
Cook Time 40 minutes
Total Time 1 hour
Author Syama

Ingredients

  • 1 Cauliflower Medium
  • 1/4 C Yogurt
  • 1 Tsp Salt
  • 1/2 Tsp Cumin
  • 1 Tsp Paprika
  • 1 Tsp Garlic Grated
  • 2 Tbsp Oil
  • 2 Tbsp Lemon Juice

Cilantro Sauce

  • 1 Bunch Cilantro
  • 1/2 C Extra Virgin Olive oil
  • Salt To taste
  • 1 Lemon
  • 1 Green Chili Chopped , To Taste
  • 1 Clove Garlic

Instructions

  1. Pre-heat the oven to 400° F.
  2. Mix all the ingredients for the marinate well. Taste , it should be a little salty, and adjust spices if needed.
  3. Remove the leaves  of  the  cauliflower and trim the stem in level with the florets. Wash and pat dry.

  4. Invert the flower and brush the marinate on the bottom. Let it rest for a minute. lightly coat the baking dish with oil and place the cauliflower in it. Slowly pour the marinade on top. Use a pastry brush to push the marinade int the crevices.

  5. Tightly cover the dish with a lid or foil and bake for 30 minutes.
  6. Uncover and broil for 10 minutes or till the tops brown lightly.
  7. Remove from the oven and let rest for a few minutes. Transfer to a serving plate.

Make cilantro sauce

  1. Remove the thick stems from the cilantro and reserve the leaves. Squeeze the lemon and set aside about 2 Tbsp of juice. Add cilantro , olive oil , garlic and green chili to a food processor or blender and process till smooth. Add salt and half the lemon juice. Pulse once and adjust salt and lemon juice per taste.

Serve

  1. Slice the cauliflower and serve drizzled with the cilantro sauce.

Recipe Notes