Vegan Herb-Crumbed Whole Roasted Cauliflower
This whole roasted cauliflower is coated with a flavourful herb crumb. Serve it as a side to your roast dinner, or make it the star of the show!
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Whole roasted cauliflower is a great alternative to meat on a roast dinner, or it can be served alongside a meat replacement as a side if you prefer a little more protein on your plate.
Roasting the cauliflower with paprika, herbs, and soy sauce gives this dish a wonderful umami flavour to be savoured!
With roasting, the cauliflower becomes soft and tender on the inside, while the herb crumb gives it a satisfying crunch.
Is cauliflower healthy?
Cauliflower is very healthy for you, and is packed with nutrients like B vitamins, Vitamin C, and folate. It’s also high in fibre and contains choline.
It’s a low calorie food so can aid in weight loss, and is often used as a healthy alternative to certain carbs, like rice or bread.
How can I stop my cauliflower from smelling like that?
Let’s be honest, cooking cauliflower can smell a bit, well, gassy. This is because of sulphur compounds in the cauliflower that activate as it heats up.
We can’t stop cauliflower from smelling completely, but there are steps we can take to minimise the smell. This is particularly useful when you’re cooking for guests and want your house to smell fresh.
Most ways of reducing the cauliflower smell are only really useful when boiling it. For example, adding a teaspoon of white vinegar or a few spoons of lemon juice will help to reduce the smell, and will also keep the cauliflower looking fresh and white.
You should also avoid cooking cauliflower in pans made from aluminium or iron, as this can intensify the smell.
When roasting cauliflower you are unlikely to get a strong smell, but adding herbs and spices as in this recipe will ensure that your kitchen is smelling scrumptious by dinner time!
Total Time: 45 minutes
Servings: 4
Total Time: 45 minutes
Servings: 4
Ingredients
Method
Ingredients
(Servings: 4)
- For the cauliflower
- 0.5 0.5 tbsp dairy-free butter
- 0.25 0.25 tbsp paprika
- 0.25 0.25 tsp fresh thyme, chopped
- 0.25 0.25 tsp fresh rosemary, chopped
- 0.25 0.25 tsp tomato purée
- 0.25 0.25 tsp soy sauce
- 0.25 0.25 whole cauliflower
- For the herb crumb
- 0.25 0.25 tbsp dairy-free butter
- 0.25 0.25 tbsp fresh chives, chopped
- 0.25 0.25 tsp fresh rosemary, chopped
- 0.25 0.25 tsp fresh thyme, chopped
- 25 25 g fresh breadcrumbs
Method
- Preheat the oven to 180°C/355°F/Gas 4. For the cauliflower, mix together the butter, paprika, thyme, rosemary, tomato purée and soy sauce then spread this all over the cauliflower and season to taste. Place onto a roasting tray and roast in the oven for 30-40 minutes until the outside has caramelised and the cauliflower is cooked through.
- While the cauliflower is cooking, add the butter, chives, rosemary, thyme and breadcrumbs to a frying pan over a medium-high heat. Cook for 3-4 minutes whilst stirring, until the breadcrumbs are crisp and golden, then place onto the cooked cauliflower before serving.
Nutritional information per serving (251g): Calories 192, Fat 9.1g, Saturates 1.9g, Carbohydrate 24g, Sugars 5.7g, Fibre 6g, Protein 6.7g, Salt 0.85g
Serve up your roasted cauliflower with these crispy vegan roast potatoes!
