Preparation time is 20minutes
Cook time is 40minutes
Total time is 1hours
Serve is for 4 people
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Difficulty level: 2 out of 4
9 Ingredients
Number of servings
4
- 1 whole small cauliflower
- 1/4 cup extra virgin olive oil
- 1 pinch sea salt flakes
- 1 cup dairy-free natural coconut yoghurt
- 1 large jalapeño, finely chopped
- 1 clove garlic, crushed
- 1/2 bunch continental parsley, leaves picked
- 1 large lemon, juiced
- 1/4 cup extra virgin olive oil
Description
Wow your guests with this statement-making whole roasted cauliflower drizzled with jalapeno sauce and served with creamy coconut yoghurt.
Method
Step 1 of 6
Preheat oven to 260°/240°C fan-forced and line a baking tray with baking paper. Trim cauliflower base, keeping leaves intact, so it sits flat.
Step 2 of 6
In a large stockpot, add enough water to submerge cauliflower. Add 1 tbs salt per 4L and bring to the boil. Once water has boiled, place cauliflower in pot and cover with a lid. Cook for 10 minutes or until florets have slightly softened.
Step 3 of 6
Gently lift cauliflower out of pot with a slotted spoon and transfer to tray. Stand, uncovered, for 10 minutes to steam dry.
Step 4 of 6
Drizzle oil over cauliflower then, using your hands or a pastry brush, brush the oil across the cauliflower. Sprinkle cauliflower generously with salt and bake for 30 minutes or until dark brown on top and tender all the way through when a skewer is inserted.
Step 5 of 6
Meanwhile, to make the jalapeño sauce, place all ingredients in a small food processor. Process until almost smooth.
Step 6 of 6
Spread yoghurt on a large serving plate. Arrange cauliflower on top and drizzle with sauce. Serve immediately.
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