A whole roasted cauliflower is the showstopper you didn’t know your dinner table needed.
This stunning dish is not only ridiculously easy to make, but it’s also packed with flavor and makes the perfect centerpiece for any meal, whether you’re hosting friends or enjoying a cozy night at home.
With its golden, caramelized crust and tender, flavorful interior, roasted cauliflower turns a humble vegetable into something truly spectacular.
Ready to elevate your veggie game? Let’s dive into this delicious oven-baked recipe!
For the Cauliflower:
1 large cauliflower
1 tablespoon olive oil
Pinch of sea salt
Handful of pistachios
Handful of pomegranate seeds
For the drizzle
4 tablespoons tahini (you want this to be smooth and creamy
4 tablespoons almond milk
2 teaspoons date syrup
Pinch of sea salt
Harissa Dip
3 tablespoons harissa paste
250g cashews, soaked for at least 4 hours
250-300ml almond milk (or oat milk)
pinch of salt
Method:
Preheat the oven to 180c, fan setting.
Place the cauliflower in baking tray with a good drizzle of olive oil and a pinch of salt.
Bake for an hour to an hour and a half, depending on how big it is, until it’s crispy on the outside and tender on the inside.
Mix the dressing together, until it’s smooth and creamy.
Once cooked, spoon the drizzle over the cauliflower and sprinkle with crushed pistachios and pomegranate seeds.
For the harissa dip:
Place the cashews in a bowl of water, and leave to soak for at least 4 hours.
Once soft, drain the cashews and place into a food processor with the rest of the ingredients.
Pulse until smooth, adding a little more milk if needed until you reach the consistency you like best.
