Whole Roasted Cauliflower

Whole Roasted Cauliflower is more than just a meal in its entirety. It’s a popular food trend, especially among non-meat eaters. Having a roasted cauliflower in the middle of the table instead of a turkey or whole gammon has become a popular option these days. It makes for a great centrepiece at the dinner table and guests can slowly twist off little florets of the vegetable while enjoying festive cheer. You’ll need 1.2 KG Whole Cauliflower ½ Cup + ¼ Cup Vegetable Oil 1 Tsp Ginger Powder 2 Tsp Chilli Powder 1 Tsp Cumin Seed Powder 1 Tsp Coriander Seed powder 1 Tsp Tamarind Paste 2 Cloves Garlic, peeled and minced ½ Tsp Salt You’ll need to Preheat the oven to 180 Degrees Celsius. Place a square baking tray filled with water (about three-quarters full) into the bottom shelf of the oven. Prepare a dutch oven or oven-proof saucepan large enough to accommodate the whole head of cauliflower. Set aside. Combine ½ cup vegetable oil with all the dry ingredients, tamarind and garlic. Stir with a fork to blend, and set aside. Turn the cauliflower over and cut a cross on the base of the cauliflower (see video). This will help with even cooking. Then, pour in ¾ of the spice paste into the base of the cauliflower, let the spicey oils flow down. You can help it out by easing the spice mixture into the crevices between the stalks. Then, turn the vegetable over. Pour out the remaining spice mixture onto the top of the cauliflower. Massage it such that all of the cauliflower is covered. Then, pour over the remaining ¼ cup of oil and massage it onto the cauliflower again. This will help the top get nice and crispy, while the inside stays tender and moist. Place the cauliflower into the prepared dutch oven or saucepan. Cover with foil and transfer to the oven. Bake for 35 minutes. Then, remove the foil and continue cooking for a further 25 mins. Remove from the oven and serve warm with a side of rice or couscous.