So December is already well under way... that surely came around fast! I'm not at all prepared for anything relating to Christmas yet and can almost feel the stress creeping in. I have been looking for presents online, but not bought much yet. I haven't had the strength to browse for Christmas recipes and think that a good old nut roast has to believe in it for the festive table. I still hope that I can cook something more innovative to present here on the blog as well. How are you getting along with the whole festive season?
However this recipe that I cooked now could also be a centrepiece for a vegan Christmas feast, even though it's made with very simple ingredients. I have been wanting to roast a whole cauliflower for a while now, and since I had a cauliflower, I thought that the time had come. I brushed the cauliflower with hot chilli sauce and roasted it with some tomatoes, and it was quite nice with a hint of heat. I'm sure that it would go very well with roasted potatoes, roasted vegetables and gravy.
1 large cauliflower
200 g cherry vine tomatoes
1 garlic clove
4-6 tbsp vegetable oil
1-2 tsp hot chilli sauce
Take one large cauliflower and trim a bit away from the bottom so that the cauliflower comfortably sits upright. You can leave some of the leaves around it, if you'd like that look for the presentation. Place it into an oven dish, brush with vegetable oil and put into the oven.
Roast the cauliflower altogether for about 1,5 hours, the first hour just brushed with vegetable oil and the rest of the time brushed with hot chilli sauce and with tomatoes and chopped garlic in the dish. Keep brushing the cauliflower during the roasting with the chilli sauce.
If the cauliflower doesn't get cooked during this time but starts browning too much, try covering the baking dish with foil for a while and cook the cauliflower slowly. It's done when a skewer can easily be pushed through all the way.
What do you think of this recipe, suitable for Christmas or rather not?