Best 3 Whole Roast Thai Cauliflower Recipes
**Embark on a Culinary Adventure with Whole Roast Thai Cauliflower: A Symphony of Flavors Awaits**
In the realm of plant-based gastronomy, the Whole Roast Thai Cauliflower emerges as a radiant star, captivating taste buds with its symphony of flavors. This delightful dish showcases the versatility of cauliflower, transforming it from a humble vegetable into a culinary masterpiece. Prepared with a tantalizing blend of Thai-inspired spices and fresh herbs, the cauliflower takes center stage, roasted to perfection until its florets burst with a medley of savory and aromatic goodness. Accompanying this delectable centerpiece are an array of tempting recipes, each offering unique culinary experiences. From the vibrant Green Papaya Salad, alive with the zest of lime and the crunch of peanuts, to the creamy, coconut-infused Red Curry Sauce, these recipes harmonize perfectly with the roasted cauliflower, creating a feast fit for royalty.
CURRY SPICED WHOLE ROASTED CAULIFLOWER
Provided by Geoffrey Zakarian
Categories side-dish
Time 1h15m
Yield 4 servings
Number Of Ingredients 20
Steps:
- For the cauliflower: Preheat the oven to 450 degrees F.
- Heat the butter and olive oil in a small saucepan over medium heat until the butter melts. Add the garlic and curry powder and cook until fragrant, about 1 minute.
- Make a small foil ring wide enough to hold up the base of the cauliflower a little. Put the foil ring in a large saute pan and place the cauliflower on top. Season the cauliflower with salt and pepper. Pour all but 1/4 cup of the curry butter over the cauliflower. Roast the cauliflower for 10 minutes, then baste with some of the curry butter on the bottom of the pan. Continue to roast and baste until the cauliflower is tender, about 45 minutes.
- Meanwhile, add the almonds and raisins to the remaining curry butter in the saucepan and cook over medium heat until the nuts are toasted and the raisins are plump, about 3 minutes. Stir in the lime juice.
- Remove the cauliflower to a serving platter and drizzle with any remaining butter from the saute pan. Top with the nut, raisin and curry butter mixture and sprinkle with the lime zest.
- For the yogurt-tahini sauce: Whisk together the yogurt, olive oil, tahini, dill, cumin, garlic and lemon juice in a medium bowl. Season with salt and pepper.
- Drizzle the cauliflower with the yogurt-tahini sauce and garnish with the cilantro, mint and chiles.
WHOLE ROASTED CAULIFLOWER RECIPE BY TASTY
Here's what you need: cauliflower, tahini, olive oil, turmeric, paprika, garlic powder, chili powder, cumin, salt, garlic, pita, tzatziki sauce, fresh cilantro
Provided by Rachel Gaewski
Categories Dinner
Yield 4 servings
Number Of Ingredients 13
Steps:
- Preheat oven to 400°F (200°C).
- Prep cauliflower by removing leaves and stem with a knife, then place on a parchment paper-lined baking sheet.
- In a small bowl, whisk together tahini, olive oil, turmeric, paprika, garlic powder, chili powder, cumin, salt, and garlic.
- Pour tahini mixture over cauliflower, using your hands to make sure entire head is covered.
- Bake cauliflower for 1 hour and 15 minutes. Make a tent with aluminum foil and cover halfway through.
- Cut cauliflower into pieces and then separate florets.
- Serve on warm pita with tzatziki sauce and cilantro.
- Enjoy!
Nutrition Facts : Calories 251 calories, Carbohydrate 15 grams, Fat 20 grams, Fiber 5 grams, Protein 6 grams, Sugar 3 grams
WHOLE ROAST THAI CAULIFLOWER
Categories Cauliflower Side Roast
Number Of Ingredients 1
Steps:
- Cook
Tips for Making the Best Whole Roast Thai Cauliflower:
- Choose a large, firm head of cauliflower: This will ensure that the cauliflower can hold its shape during roasting.
- Trim the cauliflower: Remove any leaves and excess stems from the cauliflower.
- Score the cauliflower: Use a sharp knife to score the cauliflower into 1-inch thick wedges. This will help the marinade penetrate the cauliflower and will make it easier to cut after roasting.
- Make the marinade: Combine the coconut milk, curry paste, fish sauce, lime juice, brown sugar, and ginger in a large bowl. Whisk until well combined.
- Marinate the cauliflower: Place the cauliflower in the marinade and turn to coat. Cover and refrigerate for at least 30 minutes, or up to overnight.
- Roast the cauliflower: Preheat the oven to 425 degrees Fahrenheit. Place the cauliflower on a baking sheet and roast for 30-35 minutes, or until the cauliflower is tender and slightly charred.
- Serve: Serve the cauliflower hot with rice or noodles. Garnish with cilantro and lime wedges.
Conclusion:
This Whole Roast Thai Cauliflower is a delicious and easy-to-make dish that is perfect for a weeknight meal. The cauliflower is roasted until tender and slightly charred, and the Thai marinade gives it a flavorful and spicy kick. Serve the cauliflower with rice or noodles, and garnish with cilantro and lime wedges for a complete meal.
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