Today I have a delicious roasted cauliflower recipe for you. Cauliflower is an incredibly healthy vegetable, but it's not always prepared the right way — and as a result, many people claim they absolutely can't stand it. More often than not, it gets boiled and ends up overcooked, turning out way too soft and mushy. Today I'm suggesting you skip the boiling and roast it instead. The flavor is something else entirely, and if you serve it with this sauce, it'll be truly amazing!
Ingredients:
- 1 head of cauliflower (mine was 1.2 kg)
- 3 tbsp oil (I used olive oil)
- 0.5 tsp garlic powder
- 0.5 tsp cumin
- salt, pepper
- 30 g hard cheese
- Sauce:
- 50 g sour cream
- 3 tbsp water
- 1-2 tbsp tahini (optional)
- 2 tbsp lemon juice
- a pinch of garlic powder
- salt, pepper
How to cook roasted cauliflower
Sprinkle with garlic powder and cumin, season generously with salt and pepper. Feel free to use other spices to your taste. Drizzle with olive oil. Toss everything together right on the baking sheet — your hands work best for this.
Place in an oven preheated to 200°C and roast for 15–25 minutes, or until the cauliflower reaches your desired tenderness. Stir once or twice during cooking to ensure even roasting. During the last 5 minutes, sprinkle with finely grated cheese.
For the sauce, combine the sour cream, water, tahini, lemon juice, and garlic powder. Season with salt and pepper and mix well. You can leave out the tahini if you don't like it or don't have any — you'll still end up with a delicious sour cream sauce. You can also stir in some fresh herbs to taste, such as dill or parsley.
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