Easter is getting closer, I’m prepping my menu more by more, and I’m realizing that I may have a vegan or two to feed that afternoon. I had already planned on making a slew of roasted vegetables for the meal, but I’m trying to figure out a way to make one of the vegetables a main dish, rather than just a side.
There is something very fun about slathering oil and spices onto an entire head of cauliflower and rubbing it all in. That being said, I’m a very sensory-oriented person.
A constantly wonderful blank palate, various combinations of spices would work for this dish. However, I started simple with a garlic and curry base.
In addition to carving up a ham or a lamb this Easter, a head of roasted cauliflower makes an excellent accompaniment.
Curried Whole Roasted Cauliflower
(Serves 3 as a main dish, 6 as a side dish)
– 1 head of cauliflower
– 2 – 3 tablespoons olive oil
– 1/2 tablespoon garlic powder
– 1/2 teaspoon yellow curry powder
– 1/2 teaspoon salt
1.) Preheat oven to 375°F.
2.) Remove the leaves and stem of the cauliflower, taking care to keep the head in tact. Discard leaves and stem.
3.) Drizzle oil over cauliflower and rub in until coated.
4.) Combine spices in a small bowl; apply spice to cauliflower and rub in until coated.
5.) Place cauliflower in greased baking dish and cover with aluminum foil. Place in oven and cook for 30 minutes; remove foil and cook for an additional 60 – 75 minutes, depending on how roasted you prefer the outside of the cauliflower to be.
6.) Remove from oven and test doneness; if a knife slices through the cauliflower with no resistance, it is finished. Serve as is or with additional toppings.