Whole Roasted Thai Cauliflower Recipes

CURRY SPICED WHOLE ROASTED CAULIFLOWER

Curry Spiced Whole Roasted Cauliflower image

Provided by Geoffrey Zakarian

Time 1h15m

Yield 4 servings

Number Of Ingredients 20

Ingredients

3 ounces butter
3 tablespoons olive oil
1 tablespoon chopped garlic
1 teaspoon curry powder
1 head cauliflower
Kosher salt and freshly ground black pepper
1/2 cup almonds, chopped
1/2 cup golden raisins
1 lime, zested and juiced
1/2 cup Greek yogurt
3 tablespoons olive oil
2 tablespoons tahini
1/4 cup dill, minced
1/2 teaspoon ground cumin
1 clove garlic, minced
Juice of 1 lemon
Kosher salt and freshly ground black pepper
1 cup cilantro leaves
1 cup mint leaves
1 Fresno chile, sliced

Steps:

For the cauliflower: Preheat the oven to 450 degrees F.
Heat the butter and olive oil in a small saucepan over medium heat until the butter melts. Add the garlic and curry powder and cook until fragrant, about 1 minute.
Make a small foil ring wide enough to hold up the base of the cauliflower a little. Put the foil ring in a large saute pan and place the cauliflower on top. Season the cauliflower with salt and pepper. Pour all but 1/4 cup of the curry butter over the cauliflower. Roast the cauliflower for 10 minutes, then baste with some of the curry butter on the bottom of the pan. Continue to roast and baste until the cauliflower is tender, about 45 minutes.
Meanwhile, add the almonds and raisins to the remaining curry butter in the saucepan and cook over medium heat until the nuts are toasted and the raisins are plump, about 3 minutes. Stir in the lime juice.
Remove the cauliflower to a serving platter and drizzle with any remaining butter from the saute pan. Top with the nut, raisin and curry butter mixture and sprinkle with the lime zest.
For the yogurt-tahini sauce: Whisk together the yogurt, olive oil, tahini, dill, cumin, garlic and lemon juice in a medium bowl. Season with salt and pepper.
Drizzle the cauliflower with the yogurt-tahini sauce and garnish with the cilantro, mint and chiles.

WHOLE ROASTED CAULIFLOWER RECIPE BY TASTY

Whole Roasted Cauliflower Recipe by Tasty image

Here's what you need: cauliflower, tahini, olive oil, turmeric, paprika, garlic powder, chili powder, cumin, salt, garlic, pita, tzatziki sauce, fresh cilantro

Provided by Rachel Gaewski

Categories Dinner

Yield 4 servings

Number Of Ingredients 13

Ingredients

1 head cauliflower
½ cup tahini
3 tablespoons olive oil
2 teaspoons turmeric
2 teaspoons paprika
1 teaspoon garlic powder
1 teaspoon chili powder
1 teaspoon cumin
2 teaspoons salt
3 cloves garlic, sliced
pita, to serve
tzatziki sauce, to serve
fresh cilantro, chopped, to serve

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!

Nutrition Facts : Calories 251 calories, Carbohydrate 15 grams, Fat 20 grams, Fiber 5 grams, Protein 6 grams, Sugar 3 grams

WHOLE ROASTED CAULIFLOWER WITH CHEDDAR

Whole Roasted Cauliflower with Cheddar image

Cheesy cauliflower... an easy, creamy way to get your veggies.

Provided by MMMMom

Categories Side Dish Vegetables

Time 1h5m

Yield 8

Number Of Ingredients 5

Ingredients

1 large head cauliflower
1 tablespoon salt, plus more to taste
ground black pepper to taste
1 (10.5 ounce) can condensed cream of mushroom soup
2 cups shredded Cheddar cheese

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.

Nutrition Facts : Calories 171.8 calories, Carbohydrate 8.4 g, Cholesterol 29.7 mg, Fat 11.7 g, Fiber 2.6 g, Protein 9.7 g, SaturatedFat 6.5 g, Sodium 1319.4 mg, Sugar 3.2 g

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