Mustard roasted whole cauliflower
I don’t find being a semi-vegan or flexitarian difficult at all, but I do miss a nice Sunday roast. I’ve discovered that many vegetables can be roasted as whole and carved like a joint. This Mustard roasted whole cauliflower is a perfect example – it’s yummy, healthy, vegan and super easy to make! I served it with mashed potatoes.
Ingredients
Method
- Preheat the oven to 180°C.
- Trim the outer leaves off the cauliflower and cover the base of a deep casserole dish with them.
- Place the cauliflower in the middle. ( First you might need to cut the stem flush with the head).
- Cut the carrots into big chunks and scatter these around the cauliflower. Pour 1/2 glass water (or white wine) around the leaves.
- Combine the rest of the ingredients in a cup, then pour and rub/brush it all over the cauliflower until it’s completely coated. Cover the carrots too.
- Put the lid on and roast for about 45 minutes, or until tender.
- Take the lid off, and cook for another 15 minutes or until it’s golden brown.
- Carefully transfer the cauliflower, carrots and leaves to a plate, garnish with a handful of fresh herbs of your choice.