Wholesome Comfort: Baked Whole Cauliflower with Homemade Flavorful Sauce
When it comes to wholesome and hearty dishes, few vegetables can compete with the humble cauliflower. This versatile cruciferous wonder can transform into a myriad of delicious creations. Today, we’re diving into the world of baked whole cauliflower. It’s elevated by a homemade, flavorful sauce that’s not only gluten-free but also incredibly easy to make. Join me on this cooking adventure as we explore the process of preparing and baking a cauliflower to perfection. Plus, we’ll whip up a delectable sauce that will leave your taste buds dancing.
The Wonder of Cauliflower
Before we dive into the recipe, let’s take a moment to appreciate the wonders of cauliflower. This cruciferous vegetable is not only low in calories but also packed with essential nutrients. It’s an excellent source of vitamin C, vitamin K, and dietary fiber, making it a fantastic addition to any healthy diet.
Cauliflower’s mild flavor and unique texture make it a blank canvas for culinary creativity. Whether you’re roasting it, mashing it, or turning it into a pizza crust, cauliflower has proven its versatility in the kitchen.
The Magic of Homemade Flavorful Sauce
The homemade sauce is the secret to making this baked whole cauliflower dish truly satisfying. The combination of creamy Greek yogurt, nutty tahini, zesty lemon juice, and aromatic spices creates a sauce that complements the mild flavor of cauliflower beautifully.
The Greek yogurt adds a luscious creaminess, while tahini lends a delightful nuttiness to the sauce. The lemon juice provides a tangy brightness that cuts through the richness, and the spices bring a depth of flavor that makes every bite exciting.
Baked Whole Cauliflower with Homemade Flavorful Sauce
- 1 Whole Cauliflower
- 1/2 Tsp Cumin Powder
- 3 Tbsp Olive Oil
For The Sauce
- 1/2 Cup Unhulled Tahini
- 1 Cup Coconut Yogurt
- 2 Pinch Cumin Powder
- 1 Clove Garlic, Grated
- 1 Lemon, Squeezed
- 1 Tbsp Maple Syrup
Preheat your oven to 170°C (depending on your oven).
Remove any leaves and trim the stem of the cauliflower.
Place the cauliflower in a tray with a baking paper. Drizzle the olive oil all over the cauliflower, making sure to get it into all the nooks and crannies.
Sprinkle the cumin powder, salt and pepper all over the cauliflower.
Bake for about 45 minutes to 1 hour or until it’s tender. To check for doneness, insert a fork into the center of the cauliflower. It should go in easily. In around 45 minutes, pull it out and cover it with baking paper.
Once the cauliflower is cooked, remove it from the oven and let it cool for a few minutes.
In a bowl, combine the unhulled tahini, coconut yogurt, cumin powder, salt and pepper, grated garlic, lemon juice, and maple syrup. Whisk until you have a thick liquidy sauce. Taste and adjust the seasonings to your liking.
To serve, drizzle the sauce generously on the plate and place the roasted cauliflower on top.
Garnish it with chopped fresh parsley, sesame seeds, pumpkin seeds and cashew nuts for added flavor and texture.
Serve and enjoy!
Prep time: 5 minutes
Cooking time: 1 and a half hours
GF, Veg, V
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With love from my kitchen to yours,
Chef Cynthia Louise xx