Whole baked cauliflower with garlic
6 servings
50 minutes
Roasted whole cauliflower with garlic is an elegant and simple dish from British cuisine. It embodies the idea of minimalism: tender cauliflower infused with the aromas of garlic, lemon, and spices reveals itself after roasting, remaining crispy on the outside and soft on the inside. Roasting whole preserves the vegetable's texture and natural sweetness. This dish is perfect as a standalone treat or as a side to meat and fish, adding a touch of freshness and zest to the table. Vegetarians and health food enthusiasts will appreciate its simplicity in preparation and rich flavor profile. The light sweet-sour aftertaste combined with smoky paprika and fresh herb aroma makes this recipe a true culinary find.
1
Wash the cabbage, trim the leaves and the core.
2
Mash the garlic to a paste. Chop the greens finely.
- Garlic: 4 cloves
- Green: 1 bunch
3
In a deep bowl, mix garlic, lemon juice, olive oil, paprika, salt, pepper, and herbs.
- Garlic: 4 cloves
- Lemon juice: 3 tablespoons
- Olive oil: 30 ml
- Ground paprika: 1 teaspoon
- Salt: 1 teaspoon
- Ground black pepper: pinch
- Green: 1 bunch
4
Generously rub the cabbage with the prepared mixture on all sides, place it on a baking sheet lined with foil. Bake in a preheated oven (180 degrees or medium heat) for 40 minutes.
- Cauliflower: 1 head
5
A toothpick easily goes into the prepared cabbage, while it remains crunchy.
6
If you want a softer consistency, you need to wrap the cabbage completely in foil and bake it for 20 minutes longer.