This Easy Whole Roasted Juicy Curry Cauliflower is the perfect centerpiece to put on your dinner table, any day, and for any occasion!
Now, this Roasted Cauliflower takes a while to cook, so make sure you leave plenty of time! But it’s totally worth it, and it absolutely looks beautiful on the dinner table.
I used to hate cauliflower when I was a kid, hated it! Now – man, I love it! God knows how many recipes I have done and posted here with cauliflower.
I tend to bake a whole roasted cauliflower like this one, and keep it in the fridge and cut a chunk, and have it as a side with my meals regularly!
The method is simple though! We rub curry paste into it and then we bake it! See, simple, I told ya!
I used my homemade curry paste, but if you don’t have the time to make your own, I would recommend buying a tikka curry paste.
How To Make Curried Roasted Cauliflower Centre Piece:
You will need:
1. Curry Paste
2. Olive OIl
3. Salt + Pepper
Pretty simple ingredients, everything happens in the oven. Basically, the cauliflower is rubbed all over with the curry paste, then the salt and pepper are sprinkled, finally treacle some oil, and bake. That’s it.
Carve and serve it alongside your main meal and enjoy it with your family!
More Cauliflower Recipes:
Anyway! Please do let me know how you found this Easy Whole Roasted Juicy Curry Cauliflower and if there is anything you tried or something that worked better…Do drop me a comment below, or you can find me/ message me directly on Instagram, Pinterest or Facebook! I love seeing what my lovely readers think of my recipes!
Easy Whole Roasted Juicy Curry Cauliflower
- 1 whole large cauliflower
- 3 tablespoons of curry paste I used my own easy curry recipe
- 2 tablespoons of olive oil
- 1 teaspoon of Sea salt
- 1 teaspoon of black pepper
- Preheat oven to 400F/200c. Tear off two long sheets of foil, each long enough to go around the cauliflower with plenty of room to overlap. Place in of these sheets in a roasting tin, with the ends overhanging the edges of the tin. Lay the second piece of foil on top at the right angle so the ends of that piece hang over the other two sides of the tin.
- Take the outer leaves out of the cauliflower, but leave half a dozen or so of the inner leaves attached. Stand the cauliflower in the middle of the foil. Take a dollop of curry paste at a time and rub it all over the surface, over the leaves, and into any nooks and crannies around the base of the stalk. There should be no white bits of cauliflower visible.
- Fold up the edges of the foil slightly. Trickle the rapeseed oil over the cauliflower, then put 75 of water onto the foil around the base (not over the Cauliflower) Bring the foil up around the cauliflower, leaving some space inside - basically don’t wrap it tightly. Crumb the edges together firmly, creating a secure but baggy parcel. Transfer in the oven and roast for an hour.
- Unwrap the cauliflower and test it by reading a small sharp knife in through the base; it should go in without too much resistance. When the cauliflower is tender, cut it into chunky pieces and divide it between warm plates. Spoon over the cooking juice over the cut pieces and sprinkle salt and pepper.