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  • dinner
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  • mains
  • onion
  • oregano
  • paprika
  • sage
  • salt-free-vegetable-seasoning
  • sides
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  • vegetables

Whole Roasted Cauliflower

Regular price $0.00

Whole Roasted Cauliflower

Whole Roasted Cauliflower

  • Servings

    4

  • Prep Time

    10 min.

  • Cooking Time

    35 min.

  • Total Time

    45 min.

  • Calories

    200

Whole Roasted Cauliflower

Instructions equipment

Step 1: Preheat oven to 400 degrees Fahrenheit. Line a baking sheet with parchment paper.

Step 2: In a small bowl, stir together the oil, iSpice WellnessTM Vegetable Seasoning* and lemon juice.

Step 3: Rub the cauliflower with seasoning mixture, make sure to get into all the cracks.

Step 4: Place cauliflower stem-side down on baking sheet and roast in the oven for 30-35 minutes until dark brown and tender. Cover with aluminium foil and let stand for 5 minutes at room temperature.

Step 5: Meanwhile prepare your filling and toppings.

Step 6: Spoon hummus into a piping bag or a sandwich bag and cut off the tip.

Step 7: Turn cauliflower on to its head and pipe the hummus into the crevasses left by the stems. Fill the cauliflower as much as you can, before flipping back onto its base and setting on a serving plate.

Step 8: In a small bowl, stir together the tahini, water and lemon juice until very smooth. Drizzle sauce over cauliflower.

Step 9: Garnish the cauliflower with fresh mint, parsley, chopped pickles, tomatoes and turnip as well as the toasted pine nuts.

Step 10: To serve, cut the cauliflower into quarters like a cake.

knife

cutting board

spoon

parchment paper

baking tray

small bowl

aluminium foil

piping bag

equipment

knife

cutting board

spoon

parchment paper

baking tray

small bowl

aluminium foil

piping bag

INGREDIENTS

  • 1 medium head cauliflower, trimmed and cleaned
  • 2 tbsp extra virgin olive oil
  • 1 tbsp fresh lemon juice
  • 3 tbsp iSpice WellnessTM Vegetable Seasoning*
  • 1 cup hummus
  • TOPPING
  • 2 tbsp tahini paste
  • 2 tbsp warm water
  • 1 tsp fresh lemon juice
  • 1/4 cup fresh mint, roughly chopped
  • 1/4 cup fresh parsley, roughly chopped
  • 2 dill pickles, finely diced
  • 2 tbsp toasted pine nuts
  • 1 tomato, seeded and finely diced
  • 2 tbsp pickled turnip, finely diced

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