I have been seeing a lot of blog posts about cauliflower these days and have tried a few recipes. People are making cauliflower steaks, cauliflower rice and whole roasted cauliflower. I’ve tried the steaks and they were really good but the whole roasted cauliflower intrigued me. All of the recipes I saw used yogurt, though, and we are a vegan household. The go-to substitutes for dairy are tofu and cashews. I didn’t want to use tofu and so I used a combination of raw cashews and chickpea flour or besan as it is called in India. It is readily available in Indian grocery stores and even in mainstream stores in the Bob’s Redmill section.
As you can see, the finished roast had a nice brown crust and was tender-crisp just the way I like it. Overall, though, unless I was going to serve it to company I might not go through the effort. As the crust was just on the top, there wasn’t a lot of flavor. I have some sauce left over so I’m going to use it up by cutting another cauliflower head into “steaks” and dredging them in the sauce and roasting them. I think I will like it better!
If you eat dairy and wanted to use yogurt instead, leave out the cashews, water and chickpea flour and substitute 1 1/2 cups of plain yogurt.
- 1 head cauliflower
- 1 1/2 cups water
- 1/2 cup raw cashews
- 1/2 cup chickpea flour
- juice and zest of one lemon
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 teaspoon minced garlic
- 2 teaspoons curry powder
- 1 teaspoon sea salt
- 1/2 teaspoon black pepper
Preheat the oven to 400 degrees.
Trim the bottom of the cauliflower, removing the leaves.
Blend the remaining ingredients until smooth. Using a brush or your hands, rub the sauce over the cauliflower. This is messy and I suggest doing it in a large bowl or on a plate. Make sure that the cauliflower is thickly covered with the sauce.
Place in a lightly oiled casserole dish or baking sheet. Bake for 45 minutes to an hour. I considered it done when the top was brown and I could easily pierce the roast with a knife. Let it cool for about 10 minutes before cutting into wedges.
I served the roast with a veggie burger and delicata squash that had been tossed with garlic and olive oil and roasted with the cauliflower.