WHOLE ROASTED CAULIFLOWER

I loved the idea of roasting a whole head of cauliflower. So, I found a recipe. Actually, I found several, but they all had oil in the marinade and too much salt.

I was inspired by two recipes and came up with my own marinade.  The rest is delicious history that I’ll definitely be repeating.

The ground peanuts and peanut butter combined with the lime and curry and cumin spice makes the marinade a warm, sweet and spicy flavor combination.

Serves 2-4

Prep time:  10 minutes (not including nut soak time)

Cook time: 40 minutes

  • 1 large head of cauliflower
  • 1/2 cup peanuts, soaked for at least 2 hours
  • 1/2 lime, zested and juiced
  • 2 tablespoons natural peanut butter
  • 2 tablespoons chili powder
  • 1 tablespoon cumin
  • 1 tablespoon garlic powder
  • 1 teaspoon curry powder
  • 1 teaspoon black pepper
  • 1 teaspoon kosher salt

Instructions

1. Preheat the oven to 400° and lightly spray oil a small baking sheet. Set aside.

2. Trim the base of the cauliflower to remove any green leaves and the heavy woody stem.

3. After the peanuts have soaked, drain and reserve the liquid. Add peanuts to the small bowl of food processor or high speed bullet blender. Blend until ground entirely. Add some of the reserved liquid if necessary to get a good paste consistency.

4. In a large bowl, combine the peanut paste and peanut butter with the lime zest and juice, chile powder, cumin, garlic powder, curry powder, salt and pepper.

5. Place the cauliflower in the bowl and use a brush or your hands to smear the marinade evenly over its surface. Excess marinade can be used when serving the cauliflower, or stored in the refrigerator in an airtight container for up to three days.

6. Place the cauliflower on the prepared baking sheet and roast until the surface is dry and lightly browned, 30 to 40 minutes. Test with a skewer to check the inside doneness. Cook longer if necessary, being careful not to scorch the marinade. The marinade should make a crust on the surface of the cauliflower.

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