Behold, the best whole roasted cauliflower. Such a humble vegetable that can be extraordinary if made right! This is your "replacement" for your dining table when you don't want to roast a chicken or turkey. Vegetarian edition of a Christmas lunch or dinner!
- 1 extra big cauliflower
- 400 g tinned chopped tomatoes
- 1 Tbsp tomato paste
- 1 Tbsp sunflower-seed spread or Tahini
- 1 tsp smoked paprika
- 1 Tbsp maple syrup
- 1 clove garlic
- 1 tsp salt
- yoghurt sauce
- 200 g Greek or coconut yoghurt
- 1 lemon
Rinse and dry the head of cauliflower and carefully cut off the bottom stalk without removing too much of the core. You want the entire head intact for baking. Peel away any remaining green leaves and place in a cast-iron skillet (or other oven-safe pan).
In a mixing bowl for the sauce mix 400 g of good quality tined chopped tomatoes and 1 Tbsp chilli sunflower-seed spread (or change it to Tahini). 1 TBSP tomato paste and 1 teaspoon smoked paprika. 1 Tbsp maple syrup or any other sweetener and 1 clove of garlic. A big pinch of salt and mix it all up, you will need this sauce to be very strong.
Flip your cauliflower upside down and pour on most of the sauce. Let the sauce pour down the core, shake it around so it infuses the center, and then flip the cauliflower over and use a brush to rub the leftover sauce (including any that seeped into the pan) all over the exterior for maximum flavor. Place cauliflower core-side down before baking and add an extra pinch of salt and pepper for extra flavor.
To brown the exterior, increase heat to high broil and roast 2-4 more minutes, watching carefully as not to burn.
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