40min 4 ppl
Vegan Whole Roasted Cauliflower with Gremolata
75 minutes
4 people
Hardover 60 min or 12+ steps
75 min · 9 steps
Hard: over 60 min or 12+ steps
310 kcalper person
Protein 6g
Carbs 18g
Fats 24g
About this dish
Roasted whole after a brief blanch — the step most recipes skip — this cauliflower develops a deeply caramelised crust while staying tender all the way to the core, finished with a bright gremolata of parsley, lemon, and toasted pine nuts.
Allergy Info
Sulphites, Mustard, Tree Nuts
Diet Info
Vegan
Ingredients
Fresh Produce
- Whole cauliflowerlarge, outer leaves trimmed, stem trimmed flat1 whole
- Garlic clovesminced4 cloves
- Lemonzested and halved1 whole
- Flat-leaf parsleyleaves finely chopped25 g
Tins & Jars
- Capersdrained and roughly chopped1 tbsp
Dried Goods
- Pine nuts30 g
Spices & Seasonings
- Flaky sea salt1 tsp
- Smoked paprika1 tsp
- Ground cumin1 tsp
- Ground coriander0.5 tsp
- Black pepperfreshly ground0.5 tsp
Oils & Condiments
- Extra-virgin olive oil4 tbsp
- Extra-virgin olive oil (for gremolata)2 tbsp
- Dijon mustard1 tsp
- Maple syrup1 tbsp
Utensils
- Cast-iron skillet
- Wire rack
Method
1
Preheat the oven to 220°C (fan 200°C / 425°F). Bring a large pot of heavily salted water to a rolling boil. In a small bowl, whisk together 4 tbsp olive oil, smoked paprika, cumin, ground coriander, black pepper, minced garlic, Dijon mustard, and maple syrup to make the marinade. Set aside.
Approx. 0 minutes
2
Lower the whole cauliflower stem-side down into the boiling water. Blanch for 8 minutes, until a skewer meets slight resistance at the very centre.
Approx. 8 minutes
3
Lift the cauliflower out and drain stem-side up on a wire rack for 5 minutes until surface moisture has evaporated.
Approx. 5 minutes
4
Place the cauliflower stem-side down in a cast-iron skillet or snug roasting dish. Spoon and brush the marinade all over, working it into every crevice. Sprinkle with flaky sea salt.
Approx. 0 minutes
5
Roast on the middle shelf for 25 minutes, until the top is beginning to turn deep golden brown.
Approx. 25 minutes
6
Squeeze the juice of one lemon half over the cauliflower, then roast for a further 20 minutes until the surface is richly caramelised and a skewer slides to the centre with no resistance.
Approx. 20 minutes
7
While the cauliflower finishes roasting, toast the pine nuts in a dry pan over medium heat for 3-4 minutes, stirring constantly, until golden. Remove from heat immediately.
Approx. 4 minutes
8
Combine the toasted pine nuts, chopped parsley, capers, lemon zest, juice of the remaining lemon half, and 2 tbsp olive oil in a bowl. Stir together to make the gremolata.
Approx. 0 minutes
9
Transfer the cauliflower to a serving board, spoon the gremolata generously over the top, and bring to the table whole for guests to carve into wedges.
Approx. 0 minutes
