Salted Chocolate Basque Cheesecake
April 22, 2025
Whole Roasted Cauliflower
Recipe author:
Diana Chan
The Healthy Cooks
Serves: 5 people
Ingredients:
- 1 medium sized head of cauliflower
- Generous pinch of Murray River Salt, to taste
- 1 x 25g packet Table of Plenty, Paprika veggie roaster
Stuffing
- 1 shallot
- 3 garlic cloves
- 1 cup cashews
- ½ cup Mayvers Extra Crunchy Peanut Butter
- 1 teaspoon paprika
- ½ teaspoon cumin seeds
- ½ teaspoon fennel seeds
- ½ teaspoon coriander seeds
- ½ teaspoon ground turmeric
- ¼ teaspoon ground ginger
- ¼ cup Cockatoo Grove Organic Extra Virgin Olive Oil, plus extra for cooking
Method:
- Preheat the oven to 180C.
- Remove any outer leaves from the cauliflower. Slice 2-3cm off the base so that it lays flat.
- For the stuffing, blend all the ingredients in a food processor into a thick paste, adding a little more olive oil to loosen if required.
- Spoon the stuffing into a piping bag fitted with a 1cm round nozzle (optional). Stuff the cauliflower with the stuffing mixture by fitting the nozzle of the piping bag into the crevices in the cauliflower and piping in the mixture. Place the whole cauliflower, flat side down, into a baking paper lined roasting pan.
- Liberally drizzle olive oil all over the cauliflower, scatter over a pinch of salt and sprinkle over the packet of paprika and all over, ensuring the cauliflower is nicely coated.
- Roast in the oven for 60-75 minutes until tender and cooked through. Test with a skewer and if there is little to no resistance and it goes through easily, it’s done.
Share
More Recipes
Classic Devilled Eggs
April 16, 2025
Lemon Baked Whole Snapper
April 16, 2025
Sticky Party Pork Ribs
April 10, 2025
Homemade Herb Butter
March 26, 2025
Air Fried Spicy Corn Ribs
March 26, 2025
