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Le Chaudron recipe
Chou-fleur rôti entier aux épices
Spiced whole roasted cauliflower
⏱ 55 minServes 6Easy250 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients6 servings
1large cauliflower
3 tbspolive oil
2 tspturmeric
1 tspground cumin
1 tspsmoked paprika
2 clovesgarlic
1lemon
1bunch cilantro
- 1 large cauliflower
- 3 tbsp olive oil
- 2 tsp turmeric
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 2 cloves garlic
- 1 lemon
- 1 bunch cilantro
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 6. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Preheat the oven to 200 °C (400 °F). Remove the cauliflower leaves and trim the base so it stands upright.
- In a bowl, mix the olive oil, turmeric, cumin, smoked paprika and crushed garlic into a paste.
- Blanch the whole cauliflower 10 min in a large pot of salted boiling water, then drain very well.
- Brush the spice paste generously all over the cauliflower, getting into the gaps.
- Put the cauliflower in the baking dish and roast 35 min until tender and golden.
- Drizzle with lemon juice and sprinkle with fresh cilantro before serving.
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