Embark on a flavor adventure with our vegan Middle Eastern Whole Roasted Cauliflower. This simple recipe transforms cauliflower into a culinary masterpiece, marrying it with a blend of rich, aromatic spices for a dish that’s as nutritious as it is delicious. It’s a vibrant homage to traditional Middle Eastern cuisine, made accessible for the modern, health-conscious cook.
Main Ingredients
- Cauliflower: This humble vegetable becomes the star of the show, ready to soak up the bold flavors of the marinade.
- Marinade: A fragrant blend of olive oil, lemon juice, shawarma spices, and garlic, meticulously crafted to coat the cauliflower in a layer of mouthwatering flavor.
Ways to Enjoy
This dish shines as a stunning centerpiece atop a creamy hummus bed, complemented by a fresh mixed salad and warm, crusty bread. Whether you’re serving it whole for a dramatic presentation or slicing it into steaks for a more refined plate, it promises to delight and satisfy.
Tips
- A quick pre-cook in boiling water ensures the cauliflower is tender yet crisp.
- Generously apply the marinade to every inch of the cauliflower.
- Roasting brings out a delightful char and tenderness, so keep an eye on it for the perfect crust.
- For an extra touch of elegance, drizzle with a simple, creamy sauce made from hummus, water, and tahini.
Our Middle Eastern Whole Roasted Cauliflower recipe is a testament to the beauty of simple ingredients coming together to create a feast for the senses, offering a direct route to the heart of Middle Eastern cuisine with every bite.
Preparation time 10 min
Cooking time 50 min
This recipe keeps for 1 day
Ingredients (2 servings)
Cauliflower
- 1 head small Cauliflower, raw
Marinade
- 3 tbsp Olive oil
- 1/2 fruit Lemon juice, raw
- 1 tbsp Shawarma Spice Blend
- 3 clove Garlic, raw (minced)
- 1/2 tsp Salt
To Serve
- 1 cup Hummus
- 1/4 cup Mixed salad greens, raw
- 4 slice Sourdough Bread
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Instructions
-
Pre-cook the Cauliflower
Bring a large pot of water to a boil. Carefully place the whole cauliflower head into the boiling water and let it cook for 10 minutes, just until it’s slightly tender but still firm. Remove the cauliflower from the water and allow it to cool slightly. -
Preheat the Oven and Prepare the Baking Dish
Preheat the oven to 180C (360F) and prepare a baking dish by lining it with parchment paper or greasing it lightly with oil. -
Prepare the Marinade
In a small bowl, combine the olive oil, lemon juice, shawarma spice blend, minced garlic, and salt. -
Marinate the Cauliflower
Place the blanched cauliflower in a baking dish. Use a brush or your hands to evenly coat the entire cauliflower head with the marinade, making sure to get it into all the nooks and crannies. -
Roast the Cauliflower
Roast the cauliflower in the preheated oven for about 40 minutes, or until golden and easily pierced with a knife. Once done, remove the cauliflower from the oven and let it cool for a few minutes before serving. -
To Serve
Spread hummus on a serving plate. Place the roasted cauliflower on top, then add the mixed salad around it. Serve with slices of bread on the side for a complete meal.
Pro Tip:
Though entirely optional, adding a creamy sauce on top of the roasted cauliflower can enhance its presentation and texture. Simply blend a few tablespoons of hummus with a bit of water and tahini until you reach a smooth, pourable consistency. This sauce adds an extra touch of creaminess to the dish, complementing its textures and elevating the overall dining experience.\
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Nutrition
One serving contains 580 calories, 16 grams of protein, 32 grams of fat, and 62 grams of carbohydrates.
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