Eating whole foods can be just as much about bold, rustic presentation as it is about wholesome nutrition. Serving a whole vegetable puts a new spin on an ingredient you likely have eaten many times in other forms and is a reminder of how versatile and filling vegetables can be.
It’s not often you can make a vegetarian dish that requires you to carve hearty portions. Cauliflower is an excellent candidate to roast whole because it retains its shape and develops palette-pleasing texture in the oven. This is a simple 3-step recipe that will have you carving flavorful cauliflower “steaks” in no-time!
First prep your cauliflower by trimming excess leaves. Be sure to retain the core of the stem so the head holds together through the roasting process. There is no need to season or butter the head, simply place it in the oven on a baking sheet and allow to cook for 30-40 min until it develops a nice golden brown color.
While your cauliflower is roasting, prepare your ingredients that serve as a luscious, buttery coating. Combine your ghee/butter with chopped cilantro, parsley, garlic, paprika, black pepper, and dijon mustard and cook on medium heat for no more than 2-3 minutes.
With your cauliflower out of the oven, generously brush it with the butter sauce. Drizzle the remainder over the head and you will have a nice pool of rich sauce to coat each piece you carve.
Moroccan Carrot Salad with Chermoula Dressing
- 2 cloves fresh garlic
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp chili flakes
- 1 tsp sweet paprika
- 1/2 tsp sea salt
- 1/3 cup extra virgin olive oil
- 1/2 tsp finely grated lemon zest
- 1/3 cup 1 cup (packed) cilantro
- 1/3 cup lemon juice
- 3-4 Carrots (medium sized, julienned)
- Cut, peel and julienne the carrots.
- In a small mixing bowl, mix all your spices, herbs, lemon juice and oil together.
- Pour over the carrots and mix well. Enjoy!