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TADOORI WHOLE ROASTED CAULIFLOWER

A whole roasted cauliflower makes a beautiful plant-based centrepiece. This dish brings together warming spices, creamy textures and plenty of fresh flavour.
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Prep Time 20 minutes
Cook Time 30 minutes
Servings 6 people

Ingredients
  

TANDOORI CAULIFLOWER

  • 555g or 1 medium cauliflower
  • 1 teaspoon ground cumin powder
  • 1 teaspoon ground coriander powder
  • 1 teaspoon Kashmiri chilli powder, Optional , (has a mild heat, added more for the colour)
  • ½ teaspoon turmeric powder
  • 1/2-3/4 teaspoon pink Himalayan salt
  • 3 tablespoons extra virgin olive oil

TURMERIC ROASTED CHICKPEAS

  • 1 x 400 g can chickpeas, drained and rinsed, or approximately 1½ cups cooked chickpeas
  • 1½ tablespoons extra virgin olive oil
  • ½ teaspoon turmeric powder
  • ¼–½ teaspoon pink Himalayan salt, to taste

CREAMY FRESH HERB AVOCADO DRESSING

  • 1 medium avocado
  • ½ cup fresh parsley or coriander leaves
  • 1 tablespoon fresh dill (optional)
  • 1 teaspoon extra virgin olive oil
  • Salt to taste
  • Spring water, as needed to achieve your preferred dressing consistency

CHIMICHURRI DRESSING

  • ½ cup finely chopped flat-leaf parsley
  • ½ cup finely chopped fresh coriander
  • 2 medium garlic cloves, minced
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon apple cider vinegar
  • 1 tablespoon extra virgin olive
  • Salt to taste

Instructions
 

METHOD PREPARE THE CAULIFLOWER

  • Preheat oven to 200°C (400°F).
    Wash the cauliflower and trim away the outer leaves and any tough stems, keeping the main core intact so the cauliflower remains whole.
    Bring a pot of water to the boil and add ½ teaspoon salt. Place the cauliflower into the pot, cover and gently simmer for approximately 8–12 minutes, depending on its size, or until just fork-tender. Take care not to overcook it, as it will continue cooking in the oven.
    Carefully remove the cauliflower from the pot and allow it to drain for approximately 5 minutes. Pat dry with a clean tea towel or paper towel to remove any excess moisture.

MAKE THE TANDOORI MARINADE

  • Add the cumin, coriander, Kashmiri chilli powder, turmeric, salt and extra virgin olive oil to a small bowl. Mix well to form a fragrant tandoori marinade.
    Place the drained cauliflower onto a baking tray lined with baking paper.
    Generously brush or spoon the tandoori marinade over the cauliflower, working it into the crevices so the whole cauliflower is evenly coated.

PREPARE THE CHICKPEAS

  • Place the drained chickpeas into a bowl and add the olive oil, turmeric and salt. Toss well until the chickpeas are evenly coated.
    Spread the chickpeas onto the same baking tray as the cauliflower, or use a separate lined tray.

ROAST

  • Place the cauliflower and chickpeas into the preheated oven.
    Roast the cauliflower for approximately 30–40 minutes, or until golden, tender and beautifully roasted.
    Roast the chickpeas for approximately 20–30 minutes, tossing once or twice during cooking, until golden and lightly crisp.
    Keep an eye on both towards the end of cooking, as oven temperatures can vary

AVOCADO DRESSING

  • Add the avocado, coriander, dill, olive oil and salt to a blender or food processor.
    Blend while gradually adding spring water until the dressing reaches a smooth, creamy and pourable consistency.
    Taste and adjust the seasoning if needed.

CHIMICHURRI DRESSING

  • Add the parsley, coriander, garlic, lemon juice, apple cider vinegar, olive oil and salt to a small bowl.
    Stir well to combine and allow the flavours to mingle while the cauliflower finishes roasting.

TO SERVE

  • To serve, spread a generous layer of hummus or yoghurt over the base of a serving plate. Place the roasted cauliflower in the centre and arrange the golden turmeric chickpeas around it. 
    Drizzle with your choice of fresh herb avocado dressing or chimichurri (I used both) and finish with a garnish of lightly toasted pine nuts.