Cauliflower is at it's peak right now. At the grocery store I came across a gorgeous whole head covered with beautifully intact outer leaves. I love cauliflower cooked just about any way, but this is by far my favourite. The charred outer leaves, presented whole at the table, is a showstopper!
The leaves are edible and taste delicious. I cover my cauliflower with a delectable dressing, made with olive oil, sweet paprika, apple cider vinegar, garlic, parsley and Parmesan cheese. I ate mine for lunch today with some quick charred chicken breast tenders.
DELICIOUS and low carb! Try it you'll love it.
I used a tagine to roast mine, but you can use any oven-safe casserole with a lid or covered with aluminium foil.
Whole Roasted Cauliflower with Raw Apple Cider Vinegar and Parmesan
Total time 1 hour and 25 minutes
1 Large whole cauliflower with outer leaves intact
For the dressing:
80 ml. Extra virgin olive oil
1 tbsp. Garlic powder
1 tbsp. Parmesan cheese, grated plus more to serve
1 tbsp. Sweet paprika, pimentón dulce
4 tbsp. Raw apple cider vinegar with honey
* If you can't fint it with honey add 1 tsp. honey to dressing
1 tsp. Coarse sea salt
1 tsp. Ground ginger
1 1/2 tsp. Lemon zest, about half the lemon
Fresh flat leaf parsley, finely chopped to taste
Crushed red chilli flakes, to taste (optional)
1. Pre-heat oven to 180°C /350°F.
1. In a bowl mix all igredients together for the dressing. Rub entire cauliflower with the dressing, including florets under the leaves, being carful not to tear them.
Place in baking dish and cover. Place in centre of pre-heated oven and bake covered for 45 minutes. After 45 minutes remove lid or cover. Baste cauliflower with dressing on bottom of dish. Let roast, uncovered, another 20 minutes.
After 20 minutes, turn oven broiler setting to high. Gently pull back leaves to exposes florets. Baste cauliflower with sauce on bottom of pan. Broil until gently charred and golden. About 5 minutes.
Remove from oven. With a knife, cut cauliflower into four wedges. Serve with pan juices drizzled atop and more Parmesan to taste.