Here is a great addition to your recipe book. A roasted cauliflower, prepared and served whole, will delight both family and friends. This recipe has minimal preparation, but provides maximum impact. Enjoy!
- 4 garlic cloves, crushed
- 2 tablespoons smoked paprika
- 1 teaspoon chili powder (*optional)
- 1/4 cup of strong brewed coffee
- 1 teaspoon finely ground coffee
- Dash of lemon juice
- Salt and pepper to taste
- 4 large potatoes quartered
- 1 large head of cauliflower
- About 1 tablespoon each fresh parsley and chives, minced. (*optional)
1.) Remove all greens from your cauliflower, and cut the back until it is flat, being careful not to remove any florets.
2.) Peel and quarter the potatoes and set the vegetables to the side.
3.) Prepare the marinade by combining the coffee, oil, lemon juice, and spices in a large zip lock style bag.
4.) Add the vegetables into the bag and shake it well, until the marinade is equally distributed.
5.) Allow the vegetables to sit in the marinade for at least an hour, as long as over night.
6.) Preheat the oven to 400F.
7.) Add the cauliflower and marinade into a roast pan, cover and place in the oven.
8.) After 20 minutes add the potatoes to the pan. Continue cooking for another 20 minutes. Flip the potatoes
9.) Check every 10 minutes there after until the cauliflower is soft to the touch.
10.) Uncover the pan and allow the vegetables to cook uncovered for another 15-25 minutes – until the vegetables brown.
11.) Toss the cooked vegetables with the fresh parsley and chives (optional).
12.) Serve the cauliflower whole, slicing pieces off with a knife, and enjoy!
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