Turmeric Spiced Whole Roasted Cauliflower


August 13, 2019

This turmeric spiced whole roasted cauliflower is really easy, looks gorgeous, and makes such a delicious meal that will satisfy the most ardent omnivores.

Turmeric Spiced Whole Roasted Cauliflower

This turmeric-spiced whole roasted cauliflower is super easy, really delicious, low carb, and is a gorgeous meal that will satisfy even the most ardent omnivore! I got this amazing whole roasted cauliflower recipe from the Love & Lemons Everyday cookbook from my friend Jeanine over at Love & Lemons, and it has been on heavy rotation all summer long. All you’ve got to say is, “roasted cauliflower head” and I’m IN!

I’m a huge fan of roasted cauliflower whether it’s a whole baked cauliflower head, a cauliflower steak, cauliflower florets, or cauliflower rice. I will take roasted cauliflower any way I can get it! The smaller you chop the cauliflower the quicker it will cook. So, when you’re baking a whole cauliflower head, you need to cook it for longer to ensure you get a nice evenly cooked head of cauliflower that is super tasty.

How To Roast A Whole Cauliflower
  1. Preheat the oven to 400°F /400°C, and line a baking sheet with parchment paper, a silicone liner, or aluminum foil.
  2. To prep your cauliflower head, place your cauliflower on a cutting board, and with a large chef’s knife, slice the bottom of the core off the cauliflower so that the whole cauliflower head sits evenly on the baking sheet.
  3. Drizzle 2 tablespoons of virgin or extra-virgin olive oil, grape seed oil, or melted virgin coconut oil over the cauliflower, with your hands or a pastry brush ensure the cauliflower is coated evenly. Sprinkle with a pinch of salt and pepper.
  4. Place in the pre-heated oven, and roast for 15 minutes.
  5. Remove the cauliflower from the oven, and use a fork to gently start to pull apart the crevices of the cauliflower. Pour another 1 to 2 tablespoons of oil over the cauliflower, especially into the crevices. Return the cauliflower to the oven, and roast for another 15 minutes.
  6. Remove the cauliflower from the oven, and use a fork to gently start to pull apart its crevices. Pour another 1½ tablespoons of olive oil and the lemon juice over the cauliflower, especially into the crevices, and roast for another 15 minutes.
  7. Remove the cauliflower from the oven and spread ¼ of the yogurt sauce all over. Roast for another 15 minutes, until the whole cauliflower head is cooked evenly. Test by piercing the cauliflower with a sharp knife. Remove the cauliflower from the oven. It should be tender outside and fork-tender inside. Top the cauliflower with more sauce, and sprinkle with fresh herbs and toasted pine nuts. Slice into quarters and serve with a salad and the remaining sauce on the side. (See recipe card for full instructions.)
Love & Lemons Everyday Cookbook

There are so many incredible recipes like this Whole Roasted Cauliflower in the Love & Lemons Everyday cookbook. I really love Jeanine’s first cookbook, The Love & Lemons cookbook, and this second installment in the series is just as fabulous, with more of the spectacular healthy plant-based dishes Jeanine is known for.

In this book, Jeanine puts plants at the center of the plate again, and elevates the everyday cooking experience juuust enough to wow your tastebuds without taking up a ton of time. Just like with her first book, Jeanine uses seasonal produce, fresh herbs and spices, healthy fats, salts and salty foods, and, of course, lemons, limes, vinegars, and other acids for pop! For protein, the recipes include beans, nuts, seeds, tofu, tempeh, and quinoa, and there are some recipes that use eggs and dairy foods. (But, there are vegan options.)

There are fantastic kitchen tips dotted throughout the book. There is a section on using food scraps such as beets greens and radish greens, carrot tops, kale stems, cilantro stems, corn cobs, and broccoli and cauliflower stalks to reduce your waste in the kitchen. Jeanine also shares tips for: hacking the flavor of dishes if they’re bland, or too tangy or tangy; freezing grains and herbs; how to make veggie broth and scrap stock; how to rice vegetables;

I love the double-page bonus spreads: Giant Grid of Salad Dressings; Five Easy Pastas; Roasting Vegetables; Grilling Vegetables; Fruit Crumble 4 Ways; Date Balls 6 Ways; 8 “Tea-Tails” (Mocktails); Pickles 4 Ways; and the Special Occasion Menus section.

Then, of course, the book is packed with fantastic easy recipes broken up into chapters for breakfast, snacks & starters, soups, salads, dinner, side dishes, desserts, drinks, homemade extras, and sauces and spreads.

The Best Recipes from Love & Lemons Everyday

Some of my favorite recipes from the cookbook include:

  • Banana Bread Quinoa Breakfast Cookies
  • Yellow Squash Turmeric Tofu Scramble
  • Almond Flour Buckwheat Waffles
  • Zucchini & Radish Carpaccio Crostini
  • Loaded Butternut Squash Queso
  • Potato, Leek & Artichoke Chowder
  • Lasagna Soup with Vegan Ricotta
  • Soba Noodle Picnic Salad with Tahini Miso
  • Moroccan-Spiced Carrot Salad with Lentils
  • Beet Salad with Pistachio Beet Green Gremolata
  • Radish Noodles with Cashew-Coconut Sauce
  • Rutabaga Walnut Ragu
  • Grilled Radishes with Chickpeas & Radish Green Goddess
  • Cauliflower Gratin
  • Creamy Lemon Bars
  • Hibiscus Cold Brew Tea
  • Lemon Fennel Cocktail

Can you tell how much I LOVE THIS BOOK?! It is sooo great. Soooo many ideas, and, of course, stunning photography from Jeanine.

RUN and Get your copy of Love & Lemons Everyday and learn more about Jeanine Donofrio.

Other Cauliflower Recipes

Mind-Blowing Cauliflower Soup
Roasted Cauliflower Hummus
Shiitake Cauliflower Fried Rice
Buffalo Cauliflower
Cauliflower Curry
Cauliflower Tabouli
The Best Cauliflower Rice

Let me know what you think of this whole roasted cauliflower in the comments!

Your feedback is important, and it helps me decide which recipes to post next for you.

 

Turmeric Spiced Whole Roasted Cauliflower

This turmeric spiced whole roasted cauliflower is really easy, looks gorgeous, and makes such a delicious meal that will satisfy the most ardent omnivores.

Prep Time 15 minutes
Cook Time 45 minutes
Servings 4

Ingredients

Turmeric Sauce

Instructions

  1. Preheat the oven to 400°F/200°C, and loosely line a baking sheet with aluminum foil.

  2. Slice the bottom of the core off the cauliflower so that it sits evenly on the baking
    sheet. Drizzle 1 1/2 tablespoons of the olive oil over the cauliflower, and use your
    hands to coat it evenly. Sprinkle with salt and pepper and roast for 45 minutes.

  3. Make the sauce: In a small bowl, combine the yogurt, olive oil, lemon juice, garlic, salt, cumin, coriander, turmeric, maple syrup, and cayenne.

  4. Remove the cauliflower from the oven and use a fork to gently start to pull apart the crevices of the cauliflower. Pour the remaining 1 1/2 tablespoons of olive oil and the lemon
    juice over the cauliflower, especially into the crevices. Return the cauliflower to the oven and roast for another 15 minutes.

  5. Remove the cauliflower from the oven, and spread 1/4 of the yogurt sauce all over. Roast for another 15 minutes.

  6. In a large bowl, toss the spring greens with a drizzle of olive oil, a squeeze of lemon,
    and a pinch of salt.

  7. Remove the cauliflower from the oven. It should be tender outside and fork-tender inside.
    Top the cauliflower with more sauce and sprinkle with the herbs and toasted pine nuts. Slice into quarters and serve with the salad and the remaining sauce on the side.

Recipe Notes

Recipe and photo from Love & Lemons Everyday, reprinted by arrangement with Avery, a member of Penguin Random House (USA) LLC, a Penguin Random House Company. Copyright 2019, Jeanine Donofrio

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