This Roasted Cauliflower Centrepiece is the perfect centrepiece to put on your dinner table, any day and for any occasion!
Now, this Roasted Cauliflower Centrepiece 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.
The method is simple though! We make a marinade for the cauliflower, then we rub it into it and then we bake it! Once its almost cooked, we add the plum tomatoes and we cook for a little younger until it crisps up and cooks fully all the way through.
Let me know your thoughts and whether you liked it, I appreciate any feedback and new ideas!
More Similar Vegan Recipes:
Do let me know how you found this Roasted Cauliflower Centrepiece Recipe if you do try it though! And if there was 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, YouTube, or Facebook! I love seeing what my lovely readers think of my recipes!
4 cloves of garlic
1 teaspoon smoked paprika
½ a bunch of fresh thyme
15g of olive oil
1 large cauliflower, with outer leaves (1kg)
1 x 400 g tin of quality plum tomatoes
40 g flaked almonds, or whole almonds finely chopped up
½ a bunch of fresh flat-leaf parsley
1. Preheat the oven to 185ºC. Peel the garlic, then mince it and put it in a small mixing bowl with the paprika and half the thyme leaves. Bash well, then add 2 tablespoons of olive oil and season.
2. Zest the lemon into a separate bowl and set aside.
3. Trim the outer cauliflower leaves. Trim away and discard the stalk so the cauliflower can sit flat, then cut a cross into the base. Rub the paprika paste all over the cauliflower, then place in a medium casserole pan. Squeeze the lemon juice on top.
Cover and pop in the hot oven for around 1 hour 20 minutes, or until tender, removing the lid for the final 20 minutes.
4. Remove the pan from the oven, then pour in the tomatoes, tearing or slicing them up into chunks. Sprinkle over the lemon zest and pick over the remaining thyme leaves. Return the pan in the oven on 210c for a further 10 minutes, or until the cauliflower is golden.
5. Meanwhile, toast the almonds in a dry frying pan over medium-low heat until golden, then leave to cool.
6. Once the cauliflower is ready, take the pan out of the oven. Scrunch over the toasted almonds, then pick, roughly chop and scatter the parsley leaves on top.
Drizzle with some olive oil, then carve up and serve with pilaf rice and steamed greens, or as part of a bigger spread.