Roast a Cauliflower
Here is my base method so you can add your own touches.
1 cauliflower head, outer leaves removed, cut off base so it can sit in a roasting tray and coat in your favourite dressing:
The base dressing formula I use is:
3 Tbsp of oil
1 Tbsp of paste made from your favourite dried and liquid spices.
Vinegar or lemon juice for acidity, adjust to your tastes
2 Tbsp peanut butter
1 Tbsp canola oil
1 tsp crushed garlic
2 tsp cider vinegar
Lemon Pepper Dressing
3 Tbsp olive oil
1 tsp Dijon mustard
1/2 tsp crushed garlic
1 tsp lemon pepper spice
Juice from 1 lemon
1. Roast at 180C for 1 hour.
2. Dust with a topping to add crunch, and, drizzle over a little oil over if need be.
Topping ideas: Desiccated coconut, crushed almonds, breadcrumbs, or sesame seeds
3. Roast for a further 15 minutes
4. Serve in the centre of the table and cut out wedges, like below.