Whole roast cauliflower with smokey tomato sauce, chickpeas and cucumber mint dressing

I’ve been meaning to post a whole roast cauliflower recipe forever! And other day I asked what recipes you’d like see at the moment and a request came back for whole roast cauliflower – and here it is!


Lovely and soft on the inside and crispy and spiced on the outside. I’ve paired it with a gorgeous sauce made from store cupboard sundriend tomatoes, ground almonds and spices. Its intense and delicious. If you haven’t got sun dried tomatoes you can swap or a jar of roast peppers – also really good.


Its perfectly delicious with just the cauliflower and and sauce with chickpeas but even better with the cool and creamy cucumber mint dip and tahini dressing.

Swaps/ideas;

  • The sauce also works really well with a jar of roasted peppers instead of the sun dried tomatoes.
  • You don’t have to add the almonds if you have an allergy or want to exclude.
  • Add less water the sauce and use it as a tomato paste for pasta or pizza.


I hope you like this one, Much love Niki xxx

I'd love to know if you made this recipe.

Use #RebelRecipes and tag @RebelRecipes

Info

 

  2-4 servings
  20 minutes preparation time
  40 minutes cook time

Ingredients

  • 1 medium cauliflower, leaves removed.
     
  • 1 tbsp smoked paprika 
     
  • 1 tsp garlic granules/powder 
     
  • Pinch sea salt 
     
  • Olive oil to drizzle
     
Smokey tomato & almond sauce;
 
  • 280g Sun dried tomatoes in a jar drained and rinsed 
     
  • 1 tsp garlic powder 
     
  • 1 tsp cumin seeds 
     
  • 1 tbsp smoked paprika
     
  • 100g ground almonds 
     
  • 1 tablespoons apple cider vinegar
     
  • 3 tbsp cup extra-virgin olive oil
     
  • 200 ml water 
     
  • Fine sea salt and freshly ground black pepper
     
  • Pinch chilli flakes 
     
     
  • 1 can chickpeas drained
     
     
Cucumber mint dip
 
  • 1/2 cucumber grated 
     
  • 120g coconut yogurt or plant based yogurt
     
  • 1 tbsp chopped fresh mint 
     
  • Juice 1/2 lemon 
     
  • 1 clove garlic minced – optional
  • 1/2 tsp sea Salt 
     
  • Twist black Pepper 
     
  • 1 tbsp extra virgin Olive oil – optional
Tahini dressing; 
 
  • Juice 1/2 lemon 
     
  • 1 tbsp tahini 
     
  • 50 ml water 
     
  • 2 tbsp extra virgin olive oil 
     
  • 1/2 sea salt 
     
  • Twist black pepper
Toppings;
 
  • Toasted pine nuts 
     
  • Fresh herbs; mint, coriander 
     
  • Drizzle extra virgin olive oil
     
  • chilli flakes

Directions

To cook the cauliflower;
 
  1. Pre-heat your oven to 180C
  2. Take the leaves off the cauliflower and score a cross in the base with a knife.
  3. Add the cauliflower to a large pan of boiling water. Make sure it’s submerged, cover and boil for 5 minutes – until just tender.
  4. Drain and pat dry, then add it to a lined small baking tray. 
  5. Rub with the smoked paprika and sprinkle with garlic powder and sea salt. 
  6. Drizzle all over with olive oil. 
  7. Bake for 25 -35 minutes – baste with the juices half way through. The cauliflower should be a little crispy on the outside.
To make the sauce;
  1. Drain and rinse the sun-dried tomatoes. Add them along with all the other ingredients to a for processor and blitz to a think sauce.
  2. Add the sauce along with the chickpeas to a small saucepan and heat up.
To make the cucumber dip;
  1. Grate the cucumber and pop it into a large seize to drain over a bowl. Squeeze out as much moisture as possible then transfer to a large bowl 
  2. Add all the other ingredients and mix well.
  3. Really nice with a drizzle of olive oil on top.
To make the tahini dressing; 
  1. Add all the ingredients to a mini chopper and blitz until creamy. Or just mix in a jar.
To serve;
 
  1. Add the tomato sauce to a serving dish, top with the cauliflower and dollop on some cucumber mint dip, drizzle tahini dressing and top with fresh herbs, seeds/pine nuts and chilli flakes.

Thank you so much for following my blog and cooking my recipes!

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15 Comments

  1. Tammi Cummings on April 20, 2020 at 10:16 pm

    Thank you so much for this! I bought 2 extra large caulks on Sunday so will be making this tomorrow.. can’t wait!

    • Niki on April 20, 2020 at 10:24 pm

      Fantastic!Let me know
      Love
      Niki xxx

  2. DeLynn Dellarosa on April 22, 2020 at 12:58 am

    I don’t see where it says what temperature to bake the cauliflower?

    • Niki on April 22, 2020 at 11:44 am

      Its 180c – Just added.
      Much love, Niki xxx

  3. #KookMyKitchen - helpline - Rebel Recipes on April 28, 2020 at 9:46 am

    […] sharing a recipe here on my blog – the first being this delicious whole spiced cauliflower, requested by Tammi. She whipped it up after it went live and her whole family loved […]

  4. Sue on April 29, 2020 at 9:40 pm

    This looks lovely Niki – thanks very much. Loving your new cook book too. X

    • Niki on April 30, 2020 at 7:53 am

      Thanks Sue! So happy you love my cookbook 🙂
      Love, Niki xxxx

  5. […] Whole roast cauliflower with smokey tomato sauce, chickpeas and cucumber mint dressing – Rebel Recipes, source : rebelrecipes.com […]

  6. […] you like this recipe, why not give one of my other cauliflower recipes a try? This Whole Roast Cauliflower is paired with a Smokey Tomato Sauce, Chickpeas and a Cucumber Mint Dressing for a show stopping […]

  7. […] My Whole Roast Cauliflower with Smokey Tomato Sauce, Chickpeas and a Cucumber Mint Dressing is a show-stopping delight and my Roast Cauliflower and Aubergine with Smokey Red Pepper and Chickpea Stew combines all of my favourite vegetables, covers them in a delicious smokey sauce and them wraps them up in a fluffy flatbread – the most delicious vehicle of flavour and texture.  […]

  8. Tia on June 19, 2020 at 2:14 am

    Made for dinner last night! Loved it! Cauliflower wasn’t as crispy as I would’ve liked but the flavour combo is SO GOOD!

    • Niki on June 19, 2020 at 8:50 am

      Hi Tia
      Fantastic – so happy you enjoyed.
      A tip is to baste the cauliflower more.
      Love
      Niki xxx

  9. Roasted Aloo Gobi Curry - Rebel Recipes on September 2, 2020 at 7:59 pm

    […] This Whole Roast Caulifloweris paired with a Smokey Tomato Sauce, Chickpeas and a Cucumber Mint Dressing for a show stopping centre-piece. […]

  10. Beth on October 6, 2020 at 11:20 am

    I’m doing a dinner party next week and – because i love this cauliflower so much – I’d like to to be the star of the show! But what would you recommend to serve alongside this?

    • Niki on October 9, 2020 at 4:28 pm

      Hi Beth
      Fantastic
      Id serve with; crispy potatoes, a big salad and dips.

      Much love, Niki xx

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