It’s a wonderful feeling to be surrounded by friends and family. As a result, when festive days like Easter and Diwali come around, I like taking the time and relaxing with my loved ones. However, before one gets around to the good part, there is the setup, cleanup and the food. Being a host is not easy and I don’t always get it right. So, when glamorous AND easy dishes present themselves I owe it to myself (and you!) to test them out. Whole roasted cauliflower rubbed with crushed coriander seeds and mustard is one of those dishes that I can pull together with minimum effort and it takes the place of a main or side.
Yes, Cauliflower is White, but White is a colour too
Cauliflower is often overlooked as a festive dish. Despite its deceptive colour, it contains more phytonutrients than many green vegetables. In addition, it’s vitamin-rich nature make cauliflower a powerhouse of a dish. At the same time it adds gorgeous colour (yes!) and flavour to the dinner table and is a popular dish with my family. Even the pickiest eater – that’s my youngest – has become a fan of this crispy and wholesome recipe. Best of all – it’s vegan and gluten-free. So, here goes!
Whole Roasted Cauliflower
1 medium sized whole cauliflower; leaves trimmed and base hollowed out as much as possible without losing the shape.
2 tbsp coriander seeds
2 tbsp olive oil
A few garlic cloves
2 tbsp mustard
1 tbsp brown sugar
Salt to taste (start with 3/4 tsp)
- Preheat oven to 400 F.
- Wash and trim the cauliflower and stand in a tall bowl that comes up its sides.
- Pour a kettle of hot water over it enough to submerge it.
- Leave it in the hot water for 5 mins to kill any bugs. Especially, for organic produce.
- Take the cauliflower out and pat it dry.
- Rub a garlic clove all over the cauliflower.
- Tuck in a few slices of garlic inside. Leave the remaining on the baking platter. These will be delicious after the roasting is complete.
- Coarsely crush coriander seeds and mix in all the other ingredients.
- Rub the mixture all over the cauliflower.
- Roast for 45 mins. Test it at the end by inserting a skewer. It should run through and through.
- Turn the grill on for another 5 mins. Let the top turn a crispy brown colour.
- Slice at the dinner table for maximum impact.
This week I’m excited to collaborate with other Canadian bloggers in order to bring you delicious Easter favourites. You can find the recipes listed here or look for them on social media under the hashtag #CANRecipe.
From the top:
Easter Eggs from Mommydo.com
Whole Roasted Cauliflower from Maple and Marigold
Gluten Free Carrot Cake from The Inspired Home
Dairy-free Sugar Cookies from Allergy Girl Eats
Ontario Lamb Dinner from Off The Porch