Over the last few months my Pinterest and social media feeds have been inundated with recipes for whole roasted cauliflower. I’m glad I finally caved to the trend because the whole roasting process is definitely worth the hype!
This recipe is wonderfully rich, creamy and fresh. If you’re partial to cauliflower as it is, you need to try this one…
Citrus and Saffron Whole Roasted Cauliflower (adapted from Yummy Beet)
- 1 head organic cauliflower
- 1 tablespoon olive oil
- 4 tablespoons blood orange juice
- 1 tablespoon blood orange zest
- 1 pinch saffron
- 1 teaspoon sea salt
- Fresh ground pepper
- 1/4 cup coconut milk
- 1/4 cup coconut water
- 1/4 cup roughly chopped flat leaf parsley
- 1/4 cup roughly chopped mint
- 1/3 cup roasted pine nuts
Preheat oven to 375 degrees. Remove the green leaves from the cauliflower and trim the stem. Place the cauliflower a casserole dish or other oven-proof dish. Whisk together the oil, zest, juice, and saffron and pour evenly oven cauliflower. Sprinkle with salt and a generous pinch of pepper. Bake uncovered for 45 minutes, basting half way through. Remove from the oven, pour over coconut milk and water and bake for an additional 15 minutes.
When serving, garnish with parsley, mint and pine nuts. Slice and drizzle with juice from the bottom of the roasting pan. Enjoy immediately!
Note: I used blood oranges in this recipe because I love them and happened to have them on hand, but feel free to experiment with other citrus juice and zest blends based on your personal preference. The original recipe featured sweet navel oranges, which is an adaptation I’m looking forward to trying the next time around!