Roasted Cauliflower that everyone will LOVE
This recipe is really a two-for-one. It makes a delicious whole roasted cauliflower (perfect as a side dish OR as a main meal) and makes an AMAZING stuffing which can be used in this dish or as a stand alone dip. You simply cannot go wrong with this dish for a vegetarian feast. We’ve found that if you slice the roasted cauliflower like a loaf of bread it falls apart beautifully and is super easy to serve.
You make the stuffing / dip in the Thermomix, and you make the spiced yoghurt marinade in the Thermomix before painting it on to your cauliflower (that’s what makes it go black!)
We featured this recipe in Episode 137 of the podcast: Thermomix Vegetarian BBQ.
Here is a great way to serve this recipe…
Whole Roasted Cauliflower with Roast Capsicum Pesto Stuffing
- 2 cloves garlic
- 40g pecorino cheese (or Parmesan)
- 80g almonds
- 150g roasted capsicum (drained, from a jar or deli)
- 80g almonds
- 1 clove garlic
- 20g oil
- 1 tablespoon paprika
- 2 teaspoons sumac
- 60g plain yoghurt
- 1/2 teaspoon salt
- pepper (to taste)
- 1 whole cauliflower (leaves and stem removed)
|Place garlic (2) and pecorino (40g) in bowl. Speed 7 / 2 seconds. Scrape down sides.|
|Add roast capsicum (150g) and almonds (80g) to bowl. |
Closed Lid / 4 x quick Turbo bursts, or to your preferred consistency.
Check consistency of the stuffing through the lid and continue if you prefer.
|Stuff pesto into the hole where you have removed the stem from the cauliflower, and through the branches of the cauliflower. Set remaining stuffing aside to serve over roasted cauliflower, or as a dip.|
|Place garlic in the bowl and blitz speed 7 / 2 seconds. Scrape down sides. |
|Add oil (20g), paprika (1 Tbsp), sumac (2 tsp), yoghurt (60g) and salt and pepper to taste. Mix speed 3 / 5 seconds.|
|Paste over cauliflower with a brush.|
|Roast for 1 hour, 180 degrees.|
|Slice (like bread) to serve.|