Whole Roasted Nooch & Spiced Cauliflower
Serves 4 to 6
Prep 60 mins
Easy
This whole roasted cauliflower delivers everything you want from a centrepiece dish and delivers real visual impact. Our nooch creates a naturally cheesy, umami-rich crust, while the blend of spices and herbs builds warmth and complexity.
Recipe tip: Keep in fridge up to 3 days. Any leftovers are perfect for quick lunchtime salad with leafy greens.
What you’ll need:
1 large whole cauliflower (leaves removed, base trimmed)
3 tbsp olive oil
4 tbsp of our nutritional yeast
3 cloves garlic (minced)
1 tsp smoked paprika
1 tsp ground cumin
1 tsp turmeric
½ tsp chilli flakes (optional)
1 tsp dried thyme (or rosemary)
½ tsp salt
½ tsp black pepper
Juice of ½ lemon
How to do it:
In a bowl, mix the olive oil, nutritional yeast, garlic, spices, herbs and lemon juice, then stir until you have a thick, spreadable paste.
Place the cauliflower on a lined baking tray and generously rub or brush the mixture all over, making sure it gets into all the crevices for maximum flavour.
Roast in a preheated oven at 200°C (180°C fan) for 40–50 minutes, basting once or twice during cooking. The cauliflower is ready when it has developed a deep golden crust and a knife slides easily into the centre.
Allow it to rest for a few minutes before slicing and serving.
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