If you’re looking for a vegetarian dinner centerpiece, then you can’t beat a whole roasted cauliflower. Gorgeously browned outside and meltingly tender in the middle, its stunningly simple ...

5. Put the cauliflower on the prepared baking sheet and brush the entire outside and inside with the mustard-oil mixture. 6. Roast the cauliflower until nicely charred and tender (a long skewer ...

Whole roast cauliflower is an impressive centrepiece ... You will need a small food processor to make this recipe. Each serving provides 260 kcals, 7g protein, 12g carbohydrates (of which 8g ...

Don't be daunted by cooking a whole cauliflower. It makes for a great centrepiece - and talking point - at a dinner. Serve it in a baking dish for ease, cut it into wedges and serve with a simple ...

This can even be done the day before. You want to let the cauliflower sit for at least a few hours to really dry out. Roast the cauliflower: Preheat your oven to 425˚F. Whip together the harissa ...

Cut off and discard the stem and core of the cauliflower. Trim ¼ of the head ... Season with salt and pepper, toss well, and serve. Recipe adapted from Battersby: Extraordinary Food From an ...

When roasted, the cauliflower takes on a nutty, caramelized flavor, and in our recipe it gets a hint of ... seeded for a quick option, or buy a whole pomegranate and remove the seeds yourself.

Once you try a melting veggie recipe like our maple butter carrots or balsamic parmesan cabbage, you'll want to make them ...

Remove and leave to cool before combining with the chopped parsley. To make the roasted cauliflower, turn the oven down to 190C/170C Fan/Gas 5, or air fryer to 170C. Trim the cauliflower stem so ...

Recipe adapted from the What’s Cooking? USDA Mixing Bowl website. Heat oven to 450°F. Remove outer leaves of cauliflower. Cut florets off the stem. Wash and drain. (See video for technique) In a large ...