I love the simplicity of preparing a whole roasted cauliflower, and the experience of getting to “carve” it to serve, something that feels rare in plant-based cooking. In this recipe, I use a Massaman curry paste to baste the cauliflower before roasting it, but you can come up with other flavor profiles that use a nut or seed butter base for versatility. Massaman curry is unique in the way it blends Thai and Indian curry flavors, and is always a crowd pleaser in my experience. See the note following the recipe for a tip on where I source my favorite Massaman curry powder in the U.S. (it’s also great in soups and other preparations), or you can use a blend of prepared Thai red curry paste and traditional curry powder.
Prep time: 5 minutes | Cook time: 40–45 minutes
Ingredients:
1 medium cauliflower
¼ cup warm water
2 Tablespoons almond or peanut butter (tahini can also work too!)
2 Tablespoons Massaman curry powder (see note) OR 1 Tablespoon vegan Thai red curry paste + 1 Tablespoon curry powder (you can use slightly less curry paste for a milder version)
2 Tablespoons neutral flavor oil
2 teaspoons maple syrup
½ teaspoon fine sea salt
Chopped cilantro, chives, parsley or other herbs for garnish (optional)
Preparation:
Place a baking dish filled halfway with water in the bottom of your oven. Preheat the oven to 400 (F) / 205 (C). Place a sheet of parchment paper on a baking tray if you do not have a cast iron skillet available for baking.
Remove leaves and any excess stem from your cauliflower (it should sit flat).
Whisk all the remaining ingredients together in a small bowl. Add an additional tablespoon or two of water if needed, but it should be on the thicker side.
Turn the cauliflower upside down and pour a good amount of the sauce (about two-thirds) into the bottom cracks and crevices and shake it around a bit to coat the core and inside of the florets.
Place the cauliflower in a cast iron skillet or on the prepared baking sheet. Brush all the remaining sauce on the outside of the cauliflower.
Bake for 40-45 minutes or until the cauliflower is easily pierced with a fork. Let it sit for 5 minutes before cutting individual wedges to serve. (We usually serve this with rice or a noodle dish for a complete meal.)
NOTE: In the U.S., Teeny Tiny Spice Co sells an amazing organic Massaman curry powder!