- Prep time
- 0:30
- Cook time
- 1:30
- Skill level
- Medium
- Serves
- 2-4
I remember a time when the non-meat option on a feasting table was lentil loaf.
Luckily, food has evolved and a show-stopping vegetarian main can now be as exciting as anything else on the table.
Whole roasted cauliflower is my celebration go-to for vegetarians and vegans.
There is such ceremony in bringing a whole cauliflower, dressed up and pretty, to the table, ready to be carved.
Whole roasted cauliflower is incredibly versatile and there are so many flavour possibilities. Try smothering it under a lemony tahini sauce and topping with black olives, balsamic-soaked raisins and parsley.
Or perhaps serve on a bed of piquant romesco sauce, scattered with roasted chickpeas and baby spinach.
Tips:
- Roast your whole cauliflower on high heat — this ensures that the flesh inside is creamy and lusciously tender, while the outside has a beautiful golden hue.
- I like to rub my cauliflower in an enthusiastic amount of olive oil, with a meaningful dose of sea salt and black pepper.
- I also add an extra layer of flavour by showering the cauliflower with spices — massage some ground cumin, coriander, smoked paprika or turmeric into your head of cauliflower before baking.
This coconut sauce delivers a stunning golden touch to the cauliflower — it's vibrant, spicy and deep with flavours from the ginger, turmeric, curry leaves and chilli. I prefer fresh curry leaves but dried ones are a respectable substitute. You can use your lentils straight up, without taking the extra step of panfrying, but I do love the extra bit of crispiness.
Love ABC Everyday recipes?
Have them delivered to your inbox each week
Every month, we publish a new recipe from our New Australian Classics series. Hetty McKinnon is a food writer and cookbook author with a passion for vegetables. She’s the author of three cookbooks, Community, Neighbourhood, and Family. Originally from Sydney, Hetty is currently living with her family in Brooklyn, New York.
Ingredients
Method
- 1.Preheat oven to 225°C. Remove the outer leaves from the cauliflower and then trim the stem so it's flush with the bottom of the cauliflower. Place the cauliflower on a baking tray and drizzle with olive oil. Scatter over the cumin and coriander, along with some sea salt and black pepper. Massage the spices and oil into the cauliflower. Roast for 60-90 minutes, depending on the size of your cauliflower. Check for doneness — the cauliflower is ready when a skewer or knife inserts easily.
- 2.While the cauliflower is in the oven, prepare your coconut sauce. Add a drizzle of oil to a deep pot or pan on medium heat, along with the garlic, ginger and shallot, and cook until softened. Add the curry leaves and turmeric and cook for 30 seconds, to bring out the flavour of the leaves. Next, pour in the coconut milk and add chilli flakes, adjusting the amount of chilli according to your preferred level of spiciness. Season well with two big pinches of sea salt and black pepper. Cook for 15-20 minutes, uncovered, on medium-low heat, until the mixture has reduced by one third and has thickened slightly. Keep warm until the cauliflower is ready.
- 3.Next prepare the lentils. Heat some olive oil in a frying pan over medium-high heat, add the chopped garlic and cooked lentils. Season well with sea salt and saute over a medium-high heat, shaking the pan to move the lentils around and adding another tablespoon of olive oil if needed, until the lentils are slightly crispy.
- 4.To serve, place the cauliflower on a serving plate and scatter the lentils around. Pour the coconut sauce over the cauliflower (you can take the curry leaves out if you prefer), and scatter over a handful of coriander leaves.