A whole roast cauliflower served a with rich tomato mushroom sauce is a gourmet meal that’s both tasty and nutritious.
Struggling to find a vegan centrepiece dish that’s both nutritious and mouth-wateringly good?
How about this whole roast cauliflower with a rich tomato mushroom sauce? This wholesome dish will light up your dining table and impress your guests – and it’s easy to make!
Memories of cauliflower
Cauliflower with tomato mushroom sauce was something of a staple Shabbat side dish when I was a child. I particularly remember those occasions when as a treat, we were allowed to have our lokshen kugel on the same plate with our main course. The unlikely combination of sweet, fruity lokshen kugel with savoury cauliflower and rich-and-tangy tomato mushroom sauce was memorably delicious!
However, the cauliflower of my youth was always steamed rather than roasted. While the flavour is still delicious, I much prefer the texture that roasting imparts. The cauliflower retains more ‘bite’, which provides a toothsome contrast to the soft, velvety sauce.
The Rise of Cauliflower in Gourmet Cuisine
Cauliflower was for many years overlooked as a bland side dish or accompaniment. However more recently it has been given centre stage and allowed to shine! As a result, cauliflower is now seen as a mainstay of gourmet cuisine – and gorgeous showstoppers like this whole roasted cauliflower with tomato mushroom sauce are enjoying their time in the limelight.
Nutritional benefits of cauliflower
Cauliflower, like other cruciferous vegetables, has outstanding nutritional properties. Rich in vitamin C and potassium, it’s also a good source of numerous B vitamins and minerals, all essential for health and wellbeing.
Cauliflower also contains antioxidants, including Sulforaphane, which has been shown to improve immunity, balance hormones, and reduce symptoms of PMS, as well as having a positive effect on mental health. The vegetable is also a great source of dietary fibre which is essential for a healthy digestive system.
Cooking cauliflower
This tasty vegetable has the ability to adapt to numerous cooking techniques. It can be eaten raw in salads, as well as steamed, boiled, mashed, riced, roasted or served as ‘steaks’, among other things! Cauliflower’s subtle and delicious flavour makes it an excellent canvas for a variety of seasonings and sauces.
It’s easy to transform this tasty, healthy vegetable into hearty, satisfying dishes that can stand proudly at the centre of a meal, making cauliflower a great choice for vegetarian and vegan menus.
Preparing your cauliflower
Preparing a fabulous whole roast cauliflower begins with selecting the right cauliflower. Look for a firm, creamy-white head with tightly packed florets and undamaged green leaves. This indicates freshness and quality, essential for achieving the perfect texture and flavour.
Before roasting, the cauliflower must be thoroughly cleaned. Gently remove any outer leaves and trim the stem, allowing the cauliflower to sit flat on a baking sheet. Submerge the cauliflower completely in a bowl of lightly salted and acidified water. Place a plate or another weight on top to keep the cauliflower submerged for around 8-10 minutes.
Lift the cauliflower out of the water and allow it to drain. If there is any dirt, debris or insects in the water, repeat the soaking process until no more appear. Once the water is clear, give the cauliflower a good rinse, and it is ready to cook!
Ingredients in whole roasted cauliflower with tomato mushroom sauce
The ingredients in this delightful dish are all fairly straightforward, standard items. However they combine to make something truly outstanding! To cook this yourself, you will need:
- Cauliflower – of course! Choose a medium-sized, firm, creamy-white cauliflower for best results. Avoid those with discoloured spots or limp leaves as these are signs that the cauliflower is not fresh.
- Seasonings – I use salt, pepper and garlic powder for a simple but delicious flavour.
- Olive oil – for roasting, and in the sauce.
- Onions – the basis of any good sauce!
- Mushrooms – add a rich flavour that complements the cauliflower.
- Tinned tomatoes – I use ready-chopped tomatoes but you can use whole ones and break them up with a spoon as the sauce simmers.
- Herbs – bay leaf and thyme or oregano, or the herbs of your choice!
How to make a whole roast cauliflower
After washing, gently pat the cauliflower dry before brushing with olive oil. This ensures it will roast evenly and turn a beautiful golden brown in the oven. I like to gently season with salt, pepper, and a sprinkle of garlic powder to bring out the natural umami flavours.
Roast the cauliflower in a preheated oven at around 200°C (400°F) until the exterior is crispy and golden, and a knife inserted into the centre meets no resistance – about 45 minutes to an hour depending on the size of your cauliflower. Let it rest for a few minutes outside the oven before serving – this helps the flavours to settle and makes your cauliflower easier to cut.
To reduce the cooking time in the oven, you can microwave the cauliflower for a few minutes before continuing as above with oil, seasoning and roasting.
Making the Tomato Mushroom Sauce
The tomato mushroom sauce is a rich, aromatic companion that perfectly complements the savoury flavour of the roasted cauliflower. The earthiness of mushrooms and the tangy sweetness of the tomatoes work fantastically alongside the comforting savoury depths of the roasted cauliflower.
I sauté fresh mushrooms with thinly sliced onions and garlic in a generous amount of olive oil, before adding chopped tomatoes and leaving to simmer. Fresh herbs like oregano or thyme add a perfect fragrant note that really elevates the sauce.
The sauce should reach a rich and thick texture after simmering for about 20 to 30 minutes. Its robust flavour profile makes it the ideal complement to the whole roasted cauliflower, ensuring that every bite is a delightful blend of tastes and aromas.
Serving whole roast cauliflower with tomato mushroom sauce
With your whole roast cauliflower and tomato mushroom sauce ready, the final step is to combine them into a delightful centerpiece that’s as appealing to the eye as it is to the palate. First, carefully transfer your roasted cauliflower onto a large serving platter. Then spoon the sauce around the base of the cauliflower, and pour a little over the top, ensuring a few florets remain uncovered.
The golden crust developed during roasting should offer a striking contrast to the vibrant red of the tomato mushroom sauce. Garnish with fresh herbs like parsley or basil, to add a splash of colour and a fresh and enticing aroma.
I like to bring the completed dish to the table then use a sharp knife to cut and serve the cauliflower. Alternatively, you can slice it into wedges at the table and allow diners to help themselves from the platter.
This whole roasted cauliflower in its rich, flavoursome sauce, is a satisfying, wholesome meal, and showcases the beauty and depth of flavours that a vegan main dish can provide.
Get roasting!
I hope you agree that this recipe combines simplicity and elegance. Roasted cauliflower with tomato mushroom sauce is a delicious dish where nourishment meets gastronomy, proving that healthy and nutritious dishes can also be feast-worthy!
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📖 Recipe
Whole roast cauliflower with tomato mushroom sauce
Ingredients
For the whole roasted cauliflower
- 1 medium-large cauliflower
- 1-2 tablespoon extra virgin olive oil
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
- ½ teaspoon garlic powder
For the tomato mushroom sauce
- 1 tablespoon dried mushrooms (optional)
- 1 medium onion
- 50 g small mushrooms
- 2 tablespoon extra virgin olive oil
- 400 g tinned chopped tomatoes
- 1 teaspoon oregano or thyme
- 1 bay leaf
- salt and pepper to taste
- chopped parsley to garnish (optional)
Instructions
- 1 medium-large cauliflowerCarefully trim the leaves from around the cauliflower. Trim the stalk so that the head will stand up. Wash well by soaking the whole head of cauliflower in salted water then rinsing in cold water. Once clean, pat dry and place in a roasting tin. Preheat the oven to 180℃ (350℉).
- 1-2 tablespoon extra virgin olive oil, ¼ teaspoon salt, ¼ teaspoon ground black pepper, ½ teaspoon garlic powderBrush the cauliflower all over the with the olive oil, and sprinkle with salt, pepper and garlic powder. Roast in the preheated oven for 45 minutes to an hour (or longer depending on the size of your cauliflower) until a sharp knife inserted into the centre meets little resistance. (To reduce the cooking time in the oven, you can microwave the cauliflower for 5 minutes before brushing with oil, seasoning and roasting as above.)
- 1 tablespoon dried mushrooms (optional)Meanwhile, make the sauce. Place the dried mushrooms, if using, in a small bowl, and cover with boiling water. Set aside.
- 1 medium onion, 50 g small mushroomsPeel and thinly slice the onion, and thinly slice the mushrooms.
- 2 tablespoon extra virgin olive oil, 400 g tinned chopped tomatoesHeat the olive oil in a saucepan over a medium heat. Add the sliced onions and cook for two minutes, then add the mushrooms and continue to cook, stirring occasionally, until they are softened and starting to caramelise – 6-10 minutes. Add the tomatoes and stir well. Cover, and reduce the heat to a gentle simmer.
- 1 teaspoon oregano or thyme, 1 bay leaf, salt and pepper to tasteDrain the dehydrated mushrooms, if using. Chop finely and add to the saucepan. Add the oregano or thyme and bay leaf and mix well. Return the lid to the pot, and continue to simmer the sauce for around 20 minutes until thickened and cooked through – the colour will change from red to orange as the tomatoes cook. Season to taste with salt and pepper.
To serve
- chopped parsley to garnish (optional)Remove the whole roasted cauliflower from the oven and carefully transfer to a serving platter. Spoon sauce around and over the cauliflower. Garnish with chopped parsley and bring to the table!
Nutrition
More delicious cauliflower recipes
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Whole Roast Cauliflower with Tomato Mushroom Sauce FAQs
The whole roast cauliflower is best served immediately that it is cooked, as the texture will suffer if it is prepared ahead and reheated. However the tomato mushroom sauce can be prepared in advance, and actually benefits from being made ahead as this allows the flavours to meld and intensify.
Store the prepared sauce in an airtight container in the refrigerator for up to 3 days, then gently reheat it on the stove, thinning with a little water if necessary, before serving with the freshly roasted cauliflower.
Leftover roast cauliflower should be stored in an airtight container in the refrigerator. It will keep for2-3 days. When ready to enjoy, reheat the cauliflower in the oven to preserve its texture, as microwaving may make it too soft or watery. Note that while the cauliflower is fine reheated, it really is best eaten when freshly prepared.
Cauliflower with tomato mushroom sauce is naturally vegan and vegetarian, and is free from gluten-containing ingredients. It is also free from most major allergens, so is suitable for diners who are allergic to nuts, legumes, sesame, fish/shellfish, wheat, eggs and dairy.
Whole roast cauliflower with tomato mushroom sauce pairs beautifully with a wide range of side dishes. I like to serve it with a fresh leafy green salad or simply prepared green beans, mange tout or other vegetables. A simple dish of seasoned chickpeas adds protein. Grains such as quinoa, rice, or couscous go well, or simply offer some crusty bread to soak up the lovely sauce. The choice of sides can also reflect seasonal vegetables or your personal preferences.
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