Whole roasted cauliflower has transformed the way we view simple vegetables, making them the centerpiece of a meal. With its roots in Levantine cuisine, this dish has gained worldwide popularity as a versatile vegetarian main dish or impressive side dish. Its charm lies in the caramelization and rich flavors that a whole roasted cauliflower offers. This dish is not only delicious; It’s also a healthy option, packed with fiber and essential vitamins, and ideal for those leaning toward more plant-based diets.
Pairing suggestions:
Serve with a grain salad such as quinoa or farro, tossed with fresh herbs and dressed with a lemon vinaigrette.
A side of creamy tahini sauce or herb yogurt complements the toasted flavors wonderfully.
For a low-carb option, pair it with a vibrant mixed greens salad with cherry tomatoes and cucumbers.
If you prefer a heartier meal, add crusty whole wheat bread to soak up the flavors.
Classic Roasted Whole Cauliflower Recipe
Servings: 4-6
Ingredients:
Ingredients:
1 large head of cauliflower
1/4 cup olive oil
2 tablespoons freshly squeezed lemon juice
4 cloves garlic, minced
1 teaspoon paprika
1/2 teaspoon ground turmeric
Salt and pepper to taste
Chopped fresh perejil or cilantro for garnish
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