It’s been a mission of mine to cook the perfect whole roasted cauliflower. Tender on the inside and crisp on the outside, this Cauliflower Shawarma is one seriously tasty easy vegan dinner you can enjoy on it’s own or with your favourite choice of protein.
How to Cook the best whole roasted cauliflower
The first time I made a whole roasted cauliflower, I won’t lie, it was, shall we say a disaster! Burnt on the outside, raw in the inside. Cry, cry! But the determined little ant that I am didn’t give in. I tried a few things, part covering with tin foil, part boiling and then I hit the jackpot, in terms of taste and also ease.
So here you have them…
My top tips on how to cook the best whole roasted cauliflower
Par steam the cauliflower first. Since I made two cauliflowers for this recipe (the stylist in me wanted a picture with two in!) I used a large stock pan but you can use a large soup pan or dutch oven if just making one and scale down the marinade a bit.
I like to leave the leaves closest to the florets on (they go lovely and crispy and look pretty), just discard the outer leaves as these can taste a bit bitter.
Once steamed, pat the cauliflower dry with kitchen paper before placing onto a baking tray.
Make sure you use enough of the marinade. This is what’s going to give you the most incredible flavour but also that lovely crispy outer.
Really get in there with your basting brush with the marinade to all the nooks and crannies. Get in-between the leaves and don’t forget the bottom of the cauliflower.
Whether you’re vegan, or just looking to add more veggies to your diet this is super tasty dish. I like to serve it with baked tofu or roasted chicken or salmon (if you’re not vegan of course.)