Whole roasted cauliflower recipe with oregano, capers and olives.
Reasons to make this whole roasted cauliflower:
- You leave the cauliflower whole: less work, no cutting, cleaning, etc.
- You give it a nice golden color and a wonderful smell, which makes it mouthwatering even to those affected by vegetable-phobia :-).
- You roast it: set a timer and forget about it until dinner time, which is great for workday dinners.
You can pair your whole roasted cauliflower with rice, freshly baked bread and cheese, or even a simple plate of pasta al pomodoro (tomato sauce pasta).
It also looks amazing so you can set it in the middle of your table as your #meatfreeweek centerpiece. Yes, let’s set the table like it was a dinner party, it will certainly lift up our spirits! As, to me, the whole idea of a nice centerpiece, is to place natural elements, possibly linked to what you are going to eat, this is the perfect centerpiece. If you serve it on a nice plate and leave leaves on, you have everything you need.
Depending on the size of your cauliflower you may have to cook it a little longer. Pierce it with a long skewer to check when it’s fork tender. Also, if this is the case, you might want to duplicate the seasoning, to have enough to cover the whole surface.
![](https://www.gourmetproject.net/wp-content/uploads/2015/03/whole-roasted-cauliflower-recipe-171x228.jpg)
whole roasted cauliflower recipe
Ingredients
- 1 lemon juiced
- ¼ fresh red chili or 1 teaspoon of dried chili
- 1 teaspoon dried or fresh oregano
- 1 teaspoon capers
- 10-12 black olives taggiasche for me!
- 1 tablespoon extra-virgin olive oil
- 1 small/medium cauliflower
Instructions
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Preheat oven to 180°C.
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Blend all the ingredients except the cauliflower.
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Place the cauliflower on a baking sheet and brush the mixture all over it.
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Pour all the remaining mix over the cauliflower. Bake in the oven for 50-60 minutes (use a skewer to check if the inside is tender).
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Done.
enjoy your whole roasted cauliflower recipe
Claudia