I've been seeing a bunch of roasted cauliflower recipes. It is as if I'm being slowly nudged into making some. Capitulation begins with an experiment. I stuff a whole cauliflower with green chutney, sprinkle chile and roasted jeera powder over the whole cauliflower and then roast it in the oven as it sits on a bed of onions and garlic. Patience is always a rewarded virtue..... a perfectly roasted whole head comes out of the oven golden brown, tender....an Insta-worthy picture.
SPICE-ROASTED WHOLE CAULIFLOWER
DF, GF, VN, EF, V
Serves 4-6
1 Cauliflower
2-3 tablespoons Green Chutney (homemade or store bought)
1 Onion
2 Garlic cloves
2 tablespoon Canola Oil
1/2 teaspoon Chile Powder
1/2 teaspoon roasted Jeera Powder
1/2 teaspoon Kosher Salt
Cilantro
Heat oven to 400F/200C.
Trim cauliflower removing outer stalks and leaves. Cut the stem so the cauliflower sits flat on any surface.
Flip cauliflower so the root end is facing you.
Drop bits of chutney into the crevices. Use the slim end of a spoon to push as much chutney as you can into the crevices.
Slice onion thinly.
Mince garlic cloves.
Heat 1 tablespoon oil in an oven safe skillet. I used a 6" skillet. Use a pan that is a couple of inches wider than your cauliflower.
Saute onions and garlic till soft, a couple of minutes. Take it off the heat.
Nestle cauliflower in onions.
Drizzle remining oil over cauliflower.
Sprinkle chile powder, jeera powder and salt over cauliflower.
Add 3/4 cup hot water to skillet or baking dish.
Cover tightly with foil.
Bake for 30 minutes.
Uncover and bake for 10-15 minutes more.
Lift the cauliflower gently onto a serving dish. At this point you could serve it as is.
Spoon onion jam from the bottom of the skillet/dish in the middle of cauliflower.
Garnish with fresh cilantro.
Serve hot.
I am amazed by this showstopper bake.... the way the cauliflower roasts...the onion jam at bottom of the skillet. They compliment each other prettily on my plate.
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