If you’re looking for a simple side dish with an intense and really good flavor, you must try the cauliflower roast. I find it irresistible and preparing it is extremely simple and quick. I served it with a parsley sauce that complements it perfectly. Like celery root roast, I recommend you try them
Let’s get to work and prepare the cauliflower roast together.
OTHER SIDE DISHES
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 1 cauliflower
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients
- 1 cauliflower
- 2 tbsp extra virgin olive oil
- 1.35 tbsp soy sauce
- 1 tsp curry
- 1 tsp chili powder
- to taste ginger
- 1 tbsp chopped parsley
- 2 tbsp extra virgin olive oil
Tools
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- Pressure Cookers
- Steamer Basket
Steps for Preparing the Cauliflower Roast
First, clean the cauliflower by removing the leaves and the first part of the core. Rinse it and steam it lightly. It shouldn’t be cooked, just softened on the outside. In a pressure cooker, 5 minutes will suffice.
While the cauliflower cooks, prepare the sauce: in a bowl, combine extra virgin olive oil and soy sauce. Enhance it with your preferred spices, I used curry, chili powder, and grated ginger. Emulsify everything.
Spread the sauce on each side of the cauliflower. Massage well to allow it to penetrate into the crevices of the cauliflower. Bake in a static oven at 356°F (180°C) for about 30 minutes. Prepare the sauce by mixing the parsley with the oil. Add it to the cauliflower only before serving.
Storage
Store the cauliflower in the fridge for up to a couple of days.
