Did you know cauliflower florets are actually undeveloped flowers. This cruciferous vegetable has a distinct unique taste that is high in fiber, B-vitamins and many other nutrients. The base and greens are filled with prebiotics. I love using the whole cauliflower, including the leafy greens and the base. It is stronger tasting that the florets, but when roasted its deliciously crunchy.
This recipe is very simply and tasty. My home-made chili sauce enhances the taste of the roasted cauliflower. Cauliflower can be bland if not cooked correctly and with the right amount of seasoning.
All you do is chop the base off your cauliflower, place the full head of cauliflower into a baking dish or tray, pour some oil on it, spread some chili sauce (home-made or store bought), evenly over the cauliflower. Then, cut the base and the greens of the cauliflower, pop that into your baking dish and bake.
That is it my friends!
I highly recommend making your own chili sauce. Here is my home-made delicious recipe.
- 1 head cauliflower
- 3 tbsp chili sauce home-made or store bought Harissa sauce/paste will also work here. Here is my home-made sauce https://becomevegetarian.org/recipes/vitamix-sauce-recipe-marinating-sauce-for-anything-and-everything/
- 1 tsp sea salt
- 2 tbsp olive oil or avocado oil
- Cute the base off your cauliflower, but don't throw it out. Chop the base and the greens and keep aside.
- Pop your cauliflower into a baking dish and massage olive oil onto it. Top with chili sauce and spread evenly over the cauliflower, sprinkle with salt. Now add the cauliflower greens to the base of your baking dish.
- Pop this into a pre-heated oven at 350 degrees Fahrenheit for 30 to 35 minutes.
- Serve as a side dish or over a green salad or in a wrap accompanied with other toppings. I like to serve this with tomato rice and palak paneer