Best 3 Whole Roasted Cauliflower With Green Pea Chutney Recipes

**Embark on a Culinary Adventure with Whole Roasted Cauliflower and Green Pea Chutney: A Symphony of Flavors**

Prepare to tantalize your taste buds with a culinary masterpiece that combines the earthy goodness of roasted cauliflower with the vibrant freshness of green pea chutney. This delectable dish, presented in all its glory, offers a delightful harmony of textures and flavors that will leave you craving for more. Indulge in the tender-crisp cauliflower, perfectly roasted to bring out its natural sweetness, complemented by the tangy, aromatic chutney bursting with the vibrant flavors of green peas, mint, and cilantro. As you savor each bite, you'll be transported to a world of culinary delight, where the symphony of flavors dances on your palate. Get ready to embark on this extraordinary culinary journey with our detailed recipes, guiding you step by step to recreate this unforgettable dish in the comfort of your own kitchen.

Check out the recipes below so you can choose the best recipe for yourself!

WHOLE ROASTED CAULIFLOWER WITH SMOKED PAPRIKA

Whole Roasted Cauliflower with Smoked Paprika image

I recently roasted a chicken using a smoked paprika rub and decided to try it on a whole cauliflower. It was totally delicious! I recommend serving it as a vegan or vegetarian main with a big green salad.

Provided by LauraF

Categories Fruits and Vegetables Vegetables Cauliflower Roasted

Time 55m

Yield 2

Number Of Ingredients 8

Ingredients

1 small head cauliflower
1 ½ teaspoons fennel seeds
1 ½ teaspoons smoked paprika
1 ¼ teaspoons sea salt
½ teaspoon ground black pepper
½ teaspoon garlic powder
2 tablespoons olive oil
½ lemon, juiced

Steps:

Preheat the oven to 375 degrees F (190 degrees C).
Trim large leaves off the cauliflower. Trim stalk so cauliflower can sit flat in a Dutch oven.
Grind fennel seeds with a mortar and pestle. Mix in smoked paprika, salt, pepper, and garlic powder. Whisk in olive oil to form a paste. Rub the paste all over the cauliflower. Drizzle lemon juice all over.
Bake in the preheated oven, covered, until tender, about 30 minutes. Uncover and baste with any juices that have pooled at the base. Continue baking, uncovered, until top is browned and center feels completely tender when pierced with a paring knife, about 15 minutes.

Nutrition Facts : Calories 171.2 calories, Carbohydrate 12.4 g, Fat 14.2 g, Fiber 5.7 g, Protein 3.6 g, SaturatedFat 1.9 g, Sodium 1143.1 mg, Sugar 3.4 g

PAN-ROASTED SPICED CAULIFLOWER WITH PEAS

Pan-Roasted Spiced Cauliflower With Peas image

This dish is inspired by a trip to Curry Hill, a neighborhood in New York dotted with stores selling saris, Indian restaurants, Pakistani cafes and hole-in-the-wall spice shops. When I got home from my shopping spree, a cauliflower was screaming for Indian spices, garlic and ginger. Better still, I knew I could knock together a pan-roasted meal in about 20 minutes.

Provided by David Tanis

Categories dinner, easy, quick, weekday, main course, side dish

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 14

Ingredients

3 tablespoons ghee, clarified butter or vegetable oil
1 small cauliflower about 1 1/2 pounds, cored, in 1/2-inch slices
Kosher salt and black pepper
1 teaspoon cumin seeds
1 teaspoon black mustard seeds
2 teaspoons grated fresh turmeric or 1 teaspoon ground turmeric
2 to 3 makrut lime leaves (optional)
1 (1-inch) piece of ginger, peeled and slivered or finely grated
3 garlic cloves, finely chopped
2 serrano chiles, finely chopped, or to taste
1 pound fresh English peas, shucked about 1 cup or frozen peas, or 1/2 pound snow peas or sugar snap peas, trimmed
2 to 3 scallions, slivered
Cilantro sprigs, for garnish
Lime wedges, for serving

Steps:

Heat a large sauté pan or cast-iron skillet over medium-high. Add the ghee or oil, and when it is hot, add the cauliflower. Stir until the cauliflower begins to color, 1 to 2 minutes. Season with salt and pepper. Continue stirring until the cauliflower is half-cooked, about 5 minutes, lowering the heat if necessary to keep it from browning too quickly.
Add the cumin, mustard seeds, turmeric and makrut lime leaves, if using. When they begin to sizzle, add the ginger, garlic and chilies. Stir well and add the peas, along with a sprinkle of salt. Cover to let the peas steam until tender, 2 to 4 minutes. Sprinkle with the slivered scallions and cilantro. Serve with lime wedges.

Nutrition Facts : @context http, Calories 113, UnsaturatedFat 2 grams, Carbohydrate 11 grams, Fat 7 grams, Fiber 4 grams, Protein 4 grams, SaturatedFat 4 grams, Sodium 327 milligrams, Sugar 4 grams, TransFat 0 grams

ROASTED CAULIFLOWER AND PEAS WITH CHUTNEY CHEESE SAUCE

Roasted Cauliflower and Peas With Chutney Cheese Sauce image

Provided by Melissa Clark

Categories dinner, weekday, main course

Time 45m

Yield 4 servings

Number Of Ingredients 15

Ingredients

1 1/2 pound head cauliflower, cut into bite-size florets
3 tablespoons olive oil
3/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 cup frozen peas
1/4 cup unsalted butter ( 1/2 stick)
1/4 cup flour
3 cups whole milk
1 pound aged white cheddar cheese, grated
1/3 cup mango chutney
1/4 teaspoon dry mustard powder
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
Cooked white rice, for serving
Chopped fresh cilantro, for serving

Steps:

Preheat oven to 375 degrees. Toss cauliflower with oil, salt and pepper. Arrange in a single layer on a baking sheet. Roast until almost tender and browning around the edges, about 30 minutes. Add peas to pan and stir to combine. Roast until peas are heated through, about 5 minutes more.
About halfway through cauliflower cooking time, prepare cheese sauce: Melt butter in a large saucepan over medium-high heat. Add flour and cook, stirring, until mixture is pale golden, about 1 minute. Whisking constantly, slowly add milk until fully incorporated. Bring to a boil and cook until thickened, about 3 minutes. Whisk in cheese, a little at a time (adding too much at once can cause sauce to break and become grainy), until smooth. Stir in chutney, dry mustard, salt and pepper.
Serve vegetables and sauce over rice; garnish with cilantro.

Nutrition Facts : @context http, Calories 927, UnsaturatedFat 25 grams, Carbohydrate 47 grams, Fat 67 grams, Fiber 5 grams, Protein 39 grams, SaturatedFat 34 grams, Sodium 1301 milligrams, Sugar 31 grams, TransFat 2 grams

Tips:

Choose a firm, compact cauliflower: Look for one that is free of blemishes and bruises.
Roast the cauliflower whole: This will help it to cook evenly and develop a nice caramelized crust.
Use a high oven temperature: This will help the cauliflower to roast quickly and prevent it from becoming dry.
Make sure the cauliflower is well-seasoned: Use a variety of spices and herbs to create a flavorful dish.
Serve the cauliflower with a flavorful sauce or chutney: This will help to add moisture and flavor to the dish.
For the green pea chutney: Use fresh or frozen green peas. Frozen peas should be thawed before using. - Use a food processor or blender to puree the peas, mint, cilantro, and garlic. - Season the chutney with salt, pepper, and lemon juice to taste. - Serve the chutney with the roasted cauliflower.

Conclusion:

Whole roasted cauliflower with green pea chutney is a delicious and healthy dish that is perfect for a crowd. The cauliflower is roasted until tender and caramelized, and the green pea chutney adds a bright and flavorful touch. This dish is sure to be a hit at your next party or gathering.