Roasting a whole head of cauliflower will never not be impressive. And it’s actually super easy and much easier than roasting a whole chicken and less clean-up.
The mustard oil is essential in this particular recipe. The cauliflower just soaks up all the zing and enhances the spices as well.
2/3 of a cup sounds like a lot of oil – but trust me it isn’t and most of it will accumulate on the bottom of the pan/pot as the cauliflower roasts – makes for a great sauce to dip your bread in or drizzel over some rice.
Ingredients
- 1 head cauliflower, washed and trimmed
- 2/3 cup mustard oil or 1/2 cup olive oil
- 1 and 1/2 teaspoon garlic powder
- 1 teaspoon ginger powder
- 1 teaspoon turmeric powder
- 1/2 teaspoon cumin powder, roasted
- 1/2 teaspoon garam masala
- 1/2 teaspoon coriander powder
- 1/3 teaspoon cinnamon powder
- 1 teaspoon shiitake mushroom powder
- 1/2 teaspoon salt or more to taste
Directions
- Crank up the oven to 400°/450° (if you are using a dutch oven put the oven at 400° or 450° if using a sheet pan and aluminium.
- Wash and pat dry the whole head of cauliflower.
- In a small bowl, add your choice of oil and all the spices and mushroom powder and whisk it into submission.
- In a dutch oven or a sheet pan, turn the cauliflower upside down and pour half of the dressing and the rest head side up.
- Using a brush, spread it evenly over with a lid or aluminium foil if using a sheet pan and pop it in the oven for 35 to 45 minutes.
- Cauliflower should be done when you can easily pierce it with a pairing knife or fork.
- Uncover the cauliflower and put it under broil for 5 minutes to get some good charr going.
- Serve with rice or even make it into a taco with some crema and pickled crunchies.
