Whole Roasted Cauliflower

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Whole Roasted Cauliflower

Saffron and turmeric infuse this whole roasted cauliflower with colour and flavour. This vegetarian centerpiece is then drizzled with olive oil, roasted to perfection, and set atop a creamy sauce of lemony whipped feta. It’s healthy, delicious, and gorgeous on the table. 

Prep time: 20 minutes

Cook time: 1 hr 10 mins

Serves 6

Ingredients

  • 1 large cauliflower
  • ½ teaspoon saffron threads
  • 1 teaspoon salt
  • ½ teaspoon turmeric
  • 2 bay leaves
  • 1 clove garlic, roughly chopped
  • 2 tablespoons The Good Grocer Collection extra virgin olive oil

Feta And Yoghurt Sauce

  • 150g feta cheese
  • ½ cup Greek yoghurt
  • 1 clove garlic, crushed or minced
  • 1 lemon, zested
  • 2 teaspoons fresh lemon juice
  • ½ teaspoon freshly ground pepper
  • 1 tablespoons The Good Grocer Collection extra virgin olive oil, more as needed

Pomegranate Dressing And Garnish

  • 2 tablespoon pomegranate molasses or balsamic vinegar
  • 2 tablespoon The Good Grocer Collection maple syrup
  • 1 tablespoon The Good Grocer Collection extra virgin olive oil
  • Pomegranate seeds, to serve
  • Fresh mint leaves, chopped, to serve

      Method

      1. Preheat the oven to 200°C and line a baking sheet with alfoil.
      2. Grind a ½ teaspoon of saffron threads (about 10 threads) in a mortar and pestle or a spice grinder. This should yield about an ⅛ to a ¼ teaspoon of ground saffron. Add ¼ teaspoon of ground saffron to 3 tablespoons of water. Set aside until ready to use.
      3. Take the cauliflower, remove the larger tougher leaves, and trim the stalk a little. You still want the cauliflower to remain whole.
      4.  Fill a saucepan, large enough for the cauliflower to fit in it and be fully submerged, with water. Add kosher salt, turmeric, bloomed saffron, bay leaves and chopped garlic. Bring the cooking liquid to a low boil over medium high heat. Slowly and carefully lower the cauliflower top side down into the saucepan. Cover the pan with the lid and cook for 10 to 15 minutes, depending upon the size of the cauliflower.
      5. While the cauliflower cooks, combine the feta, Greek yoghurt, crushed garlic, lemon zest, lemon juice, pepper, in a food processor and blend. While the processor is running, drizzle the olive oil through the top opening, until whipped to a smooth texture. Set aside until ready to serve. Depending on the size of your cauliflower, You may have some leftover sauce for dips to use later in the week.
      6. Take a small bowl and make the dressing by stirring together the pomegranate molasses, maple syrup and olive oil until fully incorporated. Set aside until ready to serve.
      7. Once the cauliflower is tender enough to insert a knife in the stem without resistance use a large, slotted spoon or a large fork and tongs to remove it from the pot. Set it in a colander to drain well. Place the cauliflower stem-side down on a foil-lined baking tray. Drizzle 2 tablespoons of olive oil over the cauliflower and roast in the oven for approximately 40 to 45 minutes.
      8. Once the cauliflower has cooked through and has charred a little on top, remove from the oven and assemble the final dish. Spread the feta and yoghurt sauce on a serving dish. Place the whole roasted cauliflower on top of the feta and yoghurt sauce.
        Recipe by Sallys Baking Addiction