If you have never roasted an entire head of cauliflower in the oven by itself, you need to try this recipe.
Saffron & Pimenton Whole Roasted Cauliflower
If you have never roasted an entire head of cauliflower in the oven by itself, you need to try this recipe.
Ingredients
- 1 Whole head of cauliflower, outer leaves and excess core removed.
- ¼ cup olive oil or sunflower seed oil
- 1 tbsp hot Spanish paprika (pimenton)
- 1 tbsp soy sauce
- 1 tsp saffron
- 1 tbsp butter
- 1 tbsp salt, or more to taste
Instructions
- Remove leaves and exposed stem of cauliflower and coat exterior with sunflower oil or olive oil and 1 tbsp salt and 1 tbsp soy sauce.
- Bake in oven at 350-375 for roughly 45 minutes, basting the cauliflower with the excess oil after roughly 30 minutes.
- Remove the Cauliflower from the oven and drain off the excess oil into a small sauce pan and turn on the heat to medium.
- Add your saffron and hot Spanish paprika (pimenton) and cook for two minutes.
- Turn off the heat and add in your 1 tbsp of butter at the end, to make a sauce.
- Carefully drizzle the sauce over the cauliflower and put back in oven for another 30 minutes, or until golden brown on the exterior.
- Remove from oven, cut into sections, and finish with more of the sauce.
Notes
You can cook the cauliflower whole to slightly al-dente, and then slice into “steaks”, and finish on the grill or on the stovetop in hot oil to give color to the exterior of the slices. This dish can serve as an entrée for a vegetarian meal.