Whole Roasted Cauliflower With Green Pea Chutney Recipes

WHOLE ROASTED CAULIFLOWER WITH GREEN PEA CHUTNEY

Steps:

• Bake the cauliflower: Preheat the oven to 400 degrees F. Line a baking sheet with foil.
• Place the cauliflower on the prepared baking sheet, evenly drizzle the 1/4 cup oil over the top, and sprinkle with the salt. Bake for 40 to 50 minutes, until the cauliflower is golden brown and fork-tender.
• Meanwhile, make the chutney: In a large nonstick skillet over medium-high heat, warm the 3 tablespoons of olive oil. Once the oil begins to shimmer, add the fenugreek and peppercorns and toss in the oil for 1 to 2 minutes, until the fenugreek has lightly browned. Add the green chile, garlic and onion and cook until the onion has become translucent, 3 to 4 minutes. Add the peas and cook until they are warmed through, 3 to 4 minutes more. Add 1/2 cup water and bring the mixture to a boil. Immediately remove the pan from the heat and stir in the salt and cilantro. Let cool for 5 minutes, then transfer to a blender. Add the walnuts and lime juice and blend into a smooth paste.
• On a plate, make a pool of chutney and top with the whole cauliflower. To serve, slice the cauliflower into "steaks" of your preferred size and top with more chutney as desired. Garnish with lime wedges.

WHOLE ROASTED CAULIFLOWER WITH GREEN HERB SAUCE

Steps:

• Preheat oven to 450 degrees. Place cauliflower on a parchment-lined rimmed baking sheet. Brush with 1/4 cup oil; season with salt and pepper. Pull short sides of parchment over cauliflower and fold one end over other a few times to seal. Fold long ends of parchment under cauliflower to create a packet. Roast until knife-tender, about 40 minutes. Tear open parchment at top; roast until golden brown, 15 to 20 minutes more.
• Stir together parsley, cilantro, garlic, mustard, vinegar, and remaining 1/2 cup oil in a small bowl to combine. Season with salt and pepper. Serve cauliflower warm, with sauce alongside.

WHOLE ROASTED CAULIFLOWER RECIPE BY TASTY

Steps:

• Preheat oven to 400°F (200°C).
• Prep cauliflower by removing leaves and stem with a knife, then place on a parchment paper-lined baking sheet.
• In a small bowl, whisk together tahini, olive oil, turmeric, paprika, garlic powder, chili powder, cumin, salt, and garlic.
• Pour tahini mixture over cauliflower, using your hands to make sure entire head is covered.
• Bake cauliflower for 1 hour and 15 minutes. Make a tent with aluminum foil and cover halfway through.
• Cut cauliflower into pieces and then separate florets.
• Serve on warm pita with tzatziki sauce and cilantro.
• Enjoy!

ROASTED CAULIFLOWER AND PEAS WITH CHUTNEY CHEESE SAUCE

Steps:

• Preheat oven to 375 degrees. Toss cauliflower with oil, salt and pepper. Arrange in a single layer on a baking sheet. Roast until almost tender and browning around the edges, about 30 minutes. Add peas to pan and stir to combine. Roast until peas are heated through, about 5 minutes more.
• About halfway through cauliflower cooking time, prepare cheese sauce: Melt butter in a large saucepan over medium-high heat. Add flour and cook, stirring, until mixture is pale golden, about 1 minute. Whisking constantly, slowly add milk until fully incorporated. Bring to a boil and cook until thickened, about 3 minutes. Whisk in cheese, a little at a time (adding too much at once can cause sauce to break and become grainy), until smooth. Stir in chutney, dry mustard, salt and pepper.
• Serve vegetables and sauce over rice; garnish with cilantro.

WHOLE ROASTED CAULIFLOWER WITH CHEDDAR

Steps:

• Remove leaves and a little of the cauliflower stem so it will stay together but sit flat when upright.
• Place cauliflower, upside-down, into a large pot; cover with water and add 1 tablespoon salt. Bring to a boil, then lower heat and simmer until cauliflower stems are tender but not falling apart, 30 to 40 minutes.
• Preheat the oven to 350 degrees F (175 degrees C).
• Remove from the heat and carefully remove cauliflower with a large slotted spoon. Place right-side up in a baking dish. Season with salt and pepper and spread condensed soup all over the entire head. Top with Cheddar cheese.
• Bake in the preheated oven until hot and bubbly, 20 to 30 minutes.