the baked cauliflower with sauce. top view. selective focus


Hey Wild Heart,

I dined at an Indian restaurant in Far North Queensland a couple years ago with some family and friends, that was the first time I’d seen how awesome roasted cauliflower can look. Wow! It’s like a cruelty-free roast as a centerpiece for the table, it looked extravagant, super simple to make and so delicious!

Recently my Mum served this to our family for dinner, that’s what reminded me to share this recipe with you.

Simply Ingredients:

  • 1 cauliflower
  • 2 tablespoons organic (melted) coconut oil (optional)
  • 1/4 cup vegetable broth (or spring/filtered water)
  • 1/4 cup hazelnuts
  • 1/4 cup organic parsley leaves, chopped
  • 1/4 teaspoon black pepper

Simple Dressing Ingredients:

  • 1/4 cup tahini
  • 1/4 cup water
  • 1/4 cup parsley leaves
  • 1/4 cup lemon juice
  • 1 teaspoon curry powder
  • 1 pinch salt (optional)
  • 1/4 teaspoon coriander seeds
  • 1/4 teaspoon cumin seeds
  • 1/4 teaspoon black pepper

Simple Instructions:

1. Preheat the oven to 180C.

2. Cut the trunk of the cauliflower so that it can sit flat.

3. Center the cauliflower onto a roasting pan. Drizzle on the melted coconut oil (if you chose to add oil, I have this meal without any oil) and add the broth (or spring/filtered water) to the pan. Sprinkle on the black pepper.

4. Cover the cauliflower with baking paper, and then aluminum foil to create a tight seal (you can use a banana leaf instead of aluminum foil which is healthier and yummier! If you have banana leaves in your garden then use one of these instead and treat as you would the aluminum foil).

5. Roast in the oven until browned and soft, about 1 hour, depending on size. Remove the baking paper and foil (or banana leaf) about 40 minutes into cooking.

6. Dressing time: Add all the dressing ingredients to a high-speed blender (I use an Omniblend Australia discount code WildDonna) and process on high until smooth, about 1 minute. Put in a bowl and set aside.

7. Preheat a pan on medium heat. Add the hazelnuts and toast until fragrant, stirring often, continue for up to 2 minutes. Transfer to a cutting board to cool (I use and recommend a wooden chopping board). Roughly chop and set aside.

8. Once the cauliflower is soft, remove it from the oven. Drizzle on some of the dressing and top with chopped parsley and hazelnuts.

9. Serve.

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