Last year, I posted a whole roasted celeriac recipe. This year it is cauliflower. And I am using one of my favourite ingredients lately: turmeric. Let’s roll!
I like cauliflower a lot, cooked in any way – steamed, boiled, roasted… It is tasty, it is filling and it is nutritious.
This way of cooking (or I mean roasting) cauliflower is one of the easiest and most delicious of all. All you need is a preheated oven and a nice oven dish with a cover. When you bake in a covered dish, inside there is a steam created which makes it faster to bake. And the result is a delicious, soft cauliflower, still holding its shape.
If you don’t have an oven dish like that, you can cover the pot you put the cauliflower in with aluminium folio. Roasting time might change in that case so you should check often.
This recipe is for a medium sized cauliflower, about 650 gr. before trimming. Together with a light salad for instance, it can feed 2 people. Just by itself it may be eaten by 1 person too but it may feel quite much. Enjoy!
(serves 2, when eaten with a side dish or salad)
3 tbsp olive oil, plus some more for the base of the pot
1 tbsp freshly squeezed lemon juice
1 tsp turmeric
4 garlic cloves, mashed
1 tsp red pepper flakes
salt and pepper to taste (I used 1 tsp salt, 1/4 tsp pepper)
a medium size cauliflower (about 650 gr before trimming and without leaves), trimmed at the bottom a little so that it can stand straight
1. Preheat the oven to 200C. In a small bowl, mix all the ingredients except for cauliflower.
2. Pour a little bit olive oil to the base of the pot you will use. Put cauliflower in the middle.
3. Spoon the sauce over the cauliflower to cover all of it. Put the lid of the pot and put the pot in the middle of the oven. Bake for 40-45 minutes, until the cauliflower is tender but not too soft. If you don’t have a pot with a cover, then cover with aluminium folio but check the doneness often because roasting time may vary in that case. Enjoy!