Orange Basted Roast Cauliflower
Catherine Barclay
This plant-based Orange Basted Roast Cauliflower is a delightful fusion of flavours. The cauliflower, roasted to tender perfection, is generously coated with a tangy and zesty orange glaze. Bursting with citrusy notes, the dish offers a refreshing twist while maintaining the cauliflower's natural nuttiness. The vibrant orange baste not only adds a burst of flavour but also provides a dose of vitamin C and antioxidants, making it a delightful and nutritious addition to any plant-based meal.
Course Main Course
Cuisine American
- 3 tbsp miso
- 1 tsp smoked paprika
- ¼ tsp cumin
- zest from ½ an orange
- 2 tbsp orange juice
- 2 cloves garlic
- ½ tsp mixed herbs
- 1 lrg cauliflower head
Preheat oven to 200°C (400°F)
Trim off leaves from the cauliflower and cut the base to make it sit flat.
Mix all the ingredients other than the cauliflower in a small bowl.
Line the roasting pan with tinfoil. Place cauliflower in the centre and baste thoroughly with the marinade. Cover the cauliflower loosely with the tinfoil.
Place in the oven for 20 mins, remove and baste again and recover with the tin foil. Bake for 20 minutes or until the cauliflower is soft when pierced with a skewer.
Serve on a base of mashed potato or hummus.
Keyword plantbased, Roasted Cauliflower, vegan, wfpb