Whole Roasted Curried Cauliflower
What happens when you brush olive oil onto a whole head of cauliflower in olive oil, use a dry rub with the best spices, and slow-roast the whole head in a cast iron skillet? Really good things. This recipe is a go-to as a side with your favorite main dishes.
Servings 4 people
Ingredients
Cauliflower
- 1 head cauliflower
- 1/2 cup olive oil
- 1 tsp himalayan pink salt
- 1/2 tsp black pepper
- 3 tsp curry powder
- 3 tsp turmeric
- 1 1/2 tsp paprika
Olive Oil Dressing
- 2 tbsp olive oil
- 1 diced garlic clove small
- 1 tbsp chopped parsley
- 1 pinch salt and pepper to taste
Instructions
Prepping the Cauliflower
- Preheat the oven to 425° and place the oven rack in the middle of the oven.
- Remove the leaves from the cauliflower and cut the stem of the cauliflower and discard.
- Wash the cauliflower head and pat it dry with a paper towel.
- Start by drizzling a little olive oil in the bottom of the cast-iron skillet. Then, drizzle the rest of the olive oil on the cauliflower, making sure it is coated in olive oil. Place it, stem down, in the skillet.
- Make a spice mixture of the turmeric, curry, paprika, pepper and salt. Rub it into the cauliflower head, making sure the whole cauliflower head is covered in the spices.
- Roast in the oven for 30-35 minutes until the top is crispy.
Serving the Cauliflower
- Meanwhile, prepare the dressing by mixing the olive oil, parsley, diced garlic, salt and pepper in a ramekin.
- Remove the cauliflower from the oven and let rest for 5 minutes.
- Pull the cauliflower apart with a fork to separate into small florets.
- When ready to plate, drizzle a little olive oil dressing onto the cauliflower. Enjoy!