Roasted cauliflower

For me, a well done roasted cauliflower must be crispy and salty on the outside, and soft with a mellow sweet on the inside. Many recipes call for throwing the full bulb of cauliflower into the oven, but this does not cook evenly due to its irregular size. So, deconstruct it by slicing through the branches (facing this side down), and then showering it with olive oil, S&P, turmeric and garlic cloves. Do not be fooled if it looks golden brown. You want a shade darker before you start the indulgence.


1 head of cauliflower, garlic, olive oil, salt and pepper
Optional: Sprinkle over some sumac (a middle eastern spice) once cooked


Preheat oven to 200C. To slice the cauliflower without dismembering the head (this can be crumby otherwise), cut through its branches, keeping the branches intact. Each branch is likely to be too big so slice further into halves. Place the cauliflower slices spread out across the tray. Cover the cauliflower abundantly with olive oil (you can reuse this oil after cooking), ensuring the bottom of each cauliflower has oil surrounding it. This is important to allow the heat with oil to fry the cauliflower and achieve crispy texture. Sprinkle with salt and pepper (don’t worry about this, you can add more after cooking if insufficient). Place in oven for at least 40 min or until it has turned a shade darker than golden brown.

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