Roasted Whole Cauliflower with Indian Spices and Cilantro Chutney
A sneak peek from my new book, Food Story: Rewrite the Way You Eat, Think, and Live. All of the recipes are organized by mood. This is from the Strong section.
An entire head of roasted cauliflower is always impressive and makes a gorgeous centerpiece for a meal. Here, the cauliflower is rubbed with an Indian-inspired spice paste and roasted until golden brown and tender, then served with a bright, spicy cilantro chutney. It is delicious! While cauliflower, a cruciferous vegetable naturally high in cancer-fighting compounds and fiber (among many other nutrients), takes center stage here, the real stars are the anti-inflammatory spices in the paste and sauce. The chutney is made with cilantro, a powerful herb that can rid the body of free radicals, detoxify heavy metals, and even lower anxiety.
INGREDIENTS
*Makes 4 servings as a main or 6 servings as a side
ROASTED CAULIFLOWER
2 Tbsp melted coconut oil or avocado oil
2 cloves garlic, minced
1 tsp fine sea salt
1 tsp ground cumin
½ tsp ground coriander
½ tsp ground turmeric
½ tsp ground ancho chili powder
¼ tsp ground ginger
1 head cauliflower (about 1½ lbs)
CILANTRO CHUTNEY
1½ cups packed, roughly chopped fresh cilantro (leaves and tender stems)
2 green onions, roughly chopped
1 small jalapeño, seeded and chopped
juice of 1⁄2 lime or lemon, plus more if needed
1 Tbsp avocado oil
1 tsp coconut sugar or maple syrup (optional)
½ tsp cumin
¼ tsp coriander
1¼ tsp fine sea salt
A sneak peek from my new book, Food Story: Rewrite the Way You Eat, Think, and Live. All of the recipes are organized by mood. This is from the Strong section.
An entire head of roasted cauliflower is always impressive and makes a gorgeous centerpiece for a meal. Here, the cauliflower is rubbed with an Indian-inspired spice paste and roasted until golden brown and tender, then served with a bright, spicy cilantro chutney. It is delicious! While cauliflower, a cruciferous vegetable naturally high in cancer-fighting compounds and fiber (among many other nutrients), takes center stage here, the real stars are the anti-inflammatory spices in the paste and sauce. The chutney is made with cilantro, a powerful herb that can rid the body of free radicals, detoxify heavy metals, and even lower anxiety.
INGREDIENTS
*Makes 4 servings as a main or 6 servings as a side
ROASTED CAULIFLOWER
2 Tbsp melted coconut oil or avocado oil
2 cloves garlic, minced
1 tsp fine sea salt
1 tsp ground cumin
½ tsp ground coriander
½ tsp ground turmeric
½ tsp ground ancho chili powder
¼ tsp ground ginger
1 head cauliflower (about 1½ lbs)
CILANTRO CHUTNEY
1½ cups packed, roughly chopped fresh cilantro (leaves and tender stems)
2 green onions, roughly chopped
1 small jalapeño, seeded and chopped
juice of 1⁄2 lime or lemon, plus more if needed
1 Tbsp avocado oil
1 tsp coconut sugar or maple syrup (optional)
½ tsp cumin
¼ tsp coriander
1¼ tsp fine sea salt
METHOD
Preheat the oven to 400°F. Place a 10-inch cast-iron pan on the middle rack in the oven. Place another small heatproof pan three-quarters full of water in the bottom of the oven. (This helps create steam.)
In a bowl, whisk together the oil, garlic, salt, and spices. Set aside. Rinse and dry the head of cauliflower. On a cutting board, turn the cauliflower head upside down and trim away the large leaves at the bottom. Carefully cut out the base of the core, leaving the florets attached and the head intact. Trim away any remaining leaves.
Brush the underside of the cauliflower with about one-third of the spice paste. Turn the cauliflower right-side up and brush the remaining spice paste all over, making sure to get it into as many nooks and crannies as you can.
Transfer the cauliflower to the hot cast-iron pan, placing it right-side up. Roast until a knife easily pierces the core and the cauliflower is nicely browned and tender, 45 to 50 minutes. (The timing also depends on whether you like your cauliflower crisp-tender or softer.)
While the cauliflower roasts, make the chutney. In a blender, combine the cilantro, green onion, jalapeño, lime or lemon juice, oil, coconut sugar or maple syrup (if using), cumin, coriander, salt, and 2 tablespoons water. Blend until smooth, adding a little more water if needed to create a smooth sauce. Taste and adjust the seasoning with salt, lime or lemon juice, and/or coconut sugar.
Transfer the cauliflower to a cutting board and cut into wedges. Serve wedges with the chutney drizzled over the top.
Recipe excerpt from the book Food Story: Rewrite the Way You Eat, Think, and Live by Elise Museles © 2021 Elise Museles, reprinted with permission from the author and the publisher, Sounds True, Inc.
Subscribe
Be the first to know
Sign up for recipes and tips to change the way you eat, think, and live.
