Whole Roasted Argentinian Cauliflower – Oil-Free Recipe
Facebook4Twitter0Linkedin0Email0X Yummly0 print Advanced | Servings: 4 | Ready In: 5 minutes | Yield: 1 head cauliflower Whole Roasted Cauliflower has become the new glory child in the plant-based world, and it’s no wonder. This beautiful vegetable makes a gorgeous presentation with satisfying vegan flavor. After experimenting with a few techniques, this is my ultimate oil-free recipe. Boil the cauliflower first to make it tender. Then roast it at a very high temperature to add some char. Serve with Oil-Free Argentinian Chimichurri Sauce and Oil-Free Roasted Rosemary Garlic Potatoes for an impressive dinner. Ingredients 1 big head yellow cauliflower 2 tablespoons nutritional yeast ½ teaspoon garlic granules 1 tablespoon fresh oregano (or ½ tablespoon dried), chopped ½ teaspoon red chili flake ¼ teaspoon salt 2 tablespoons water How it’s Done: Preheat your oven to 550F. To make the Whole Roasted Argentinian Cauliflower: Bring a large pot of water to a boil. Remove any leaves from the cauliflower and place in the boiling water. Boil for 10-15 minutes, until the thickest part of the stalk is knife-glide tender. Drain and set aside to let cool. In a small bowl combine nutritional yeast, garlic, oregano, red chili, salt, and water. Use a fork to combine, until you get a thick yellow paste. When the cauliflower is cool enough to handle, place it in a square metal baking dish. Use your hands to spread the paste all over the cauliflower. Get into as many nooks and crannies as you can. Add a 1/4