Cauliflower

Chilli and Herb Roasted

PREP TIME
10MINS

COOK TIME
90MINS

SERVES
2-4

INGREDIENTS

  • 1 (1.2kg) whole head cauliflower
  • 2 chilli, finely chopped (we used 1 red and 1 green)
  • 2 garlic cloves, crushed
  • ⅓ cup continental parsley leaves, finely chopped
  • 2 tbs chopped chives
  • 1 tsp smoked paprika
  • 2 tbs extra virgin olive oil
  • Yoghurt & extra virgin olive oil, to serve

METHOD

1 Preheat the oven to 200°C fan forced. Trim the outer cauliflower leaves. Trim and discard the stalk at the cauliflower base so it sits flat. Cut a cross into the base. Place into a greased pan just large enough to contain it. Pour 1/3 cup water into the base.

2 Combine the chilli, garlic, herbs, paprika and oil together. Season with salt and pepper. Spoon over the cauliflower, rubbing into the cauliflower. Cover tightly with foil. Roast for 60-90 minutes until almost tender. Remove the foil and roast further 15 minutes, or until the cauliflower is golden and tender when tested with a skewer.

3  Cut cauliflower into pieces, serve with yoghurt and extra virgin olive oil.

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