Whole Roasted Cauliflower with Quinoa and Spinach

 

There is something impressive about serving a whole roasted cauliflower; it’s a wonderful centrepiece or a delicious vegan veggie side to any meal. Try it as an alternative to a nut roast for vegans for vegetarians. Don’t be put off by the long instructions; it’s just a question of preparing each part and assembling it!

To make this Whole Roasted Cauliflower, you’ll need:

• 1 large or 2 small cauliflowers
• 5 tbsp olive oil
• 1 mug (around 250g) quinoa
• 4 garlic cloves, chopped
• 1 large bag of fresh spinach, washed and drained
• 1 lemon, juiced and zested

For the marinade:

• ½ tsp coriander
• ½ tsp cumin
• ½ tsp paprika
• 1 tsp turmeric
• ½ tsp cayenne/chilli powder
• Juice of ½ lemon
• Salt & Pepper
• 5 tbsp olive oil

Preheat the oven to 180ºC

Remove the large outer cauliflower leaves, retaining the smaller, more delicate ones immediately around the cauliflower. Turn the cauliflower upside-down carefully cut out the stalk and core, going down into the cavity but not so far that the florets come away; they should still be held. It doesn’t have to be too deep.

Bring a large pan of salted water to the boil. Place the cauliflower in the water and make sure it is completely covered. Cook for 7-8 mins, set a timer and then remove it. Take care to retain it whole, as it will be a little softer. Set aside and allow it to steam dry.

Whilst the cauliflower is boiling you can start the quinoa; add 1 cup of quinoa to a pan and add 1½ cups of water. Season with salt and bring it to the boil. As soon as it starts boiling, turn the hear right down and allow the quinoa to cook with the lid on until all the water has been absorbed – around 20mins. Check to make sure it is cooked; you should see a little tail as each grain has opened. It should be soft; if some grains are still not quite open and you can’t see a tail, add a little more water (2-3tbsp) and continue to cook.

Meanwhile, heat a large pan and add the spinach a handful at a time, allowing each batch to wilt before adding the next. Allow it to cool, removing any excess water.  Roughly chop it using scissors or on a chopping board with a sharp knife.

Heat the olive oil in a large frying pan, add the garlic. Cook until they are softened. Now add the quinoa and cook it for around 5mins until it is lightly toasted. Then add the wilted spinach along with juice of ½ lemon and mix it well until it is all combined. Season with salt and pepper. Set aside.

Now make the marinade: combine all the ingredients in a small bowl, adding enough oil so that it makes a pouring paste consistency.

Rub or brush the paste all over the cauliflower, turning it over and ensuring the marinade reaches the inner parts of the cauliflower for maximum flavour.

Then take some of the stuffing and push it down into the cavity as far as you can, without allowing the florets to break away. Don’t worry about putting too much in at this stage. Transfer to an oven tray lined with parchment. Squeeze some lemon and drizzle a little more oil over the top and bake in a hot oven for 45mins.

[You can prepare the cauliflower up to this point in advance and kept in the fridge until you’re ready to roast it.]

At the same time, dry toast the almonds in the oven until golden – around 5-8mins but do set a timer and check! Set aside and allow them to cool.

Once ready, remove the cauliflower and place the whole roasted cauliflower on a large serving platter. Arrange the remaining quinoa and spinach mixture all the way around it and scatter the toasted almond flakes and pomegranate seeds and lemon zest on top.

Finally, drizzle with olive oil and serve by cutting out a wedge or thick slices. You may like to serve natural yoghurt on the side.

Want another cauliflower recipe? Try this Cauliflower Steak with Salsa Verde and Cannellini Bean Sauté Recipe