Whole baked Cauliflower with Thai inspired dressing

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Today Cauliflower is used in many products in the place of flour. We are seeing cauliflower tortilla, cauliflower pizza crust, cauliflower burger buns …. yes there is a product like that ! Cauliflower is a Cruciferous vegetable which has a hard center and so takes well to baking and roasting.

In this recipe we bake the cauliflower whole. The method used is to marinate the cauliflower in a prepared dressing. Then bake it for 10 minutes. Remove from oven, carefully pour out the marinade that dripped on the pan into a cup and pour it back over the cauliflower and bake it again. By repeating this process 4-6 times, the cauliflower becomes soaked in the juices and absorbs all the flavors of the prepared seasoning during the baking process.

The flavor elements in the marinade takes inspiration from Thai cuisine, starting with coconut milk. The mild aroma of simmering coconut milk is very tempting and inviting to most folks. When baking with coconut milk, the same sensation can be experienced in the entire kitchen. Other spices and seasoning used are ginger, garlic, curry leaves and fresh turmeric root. Next, enhance the richness with soy sauce to bring in the tangy sour note. Make it as spicy as you desire by adding dried red chillies. Finally add 5-spice powder to bring in cinnamon sweetness.

There is no oil or fat used in this recipe. The cauliflower utilizes the fat from natural coconut milk to caramelize and brown.

This is a very easy recipe, but care must be taken to repeat the process of marinating and baking several times to achieve the desired results.

The cauliflower will be nice and browned when done. The outside will be soft and juicy. The inside will be stiff but still completely cooked.

The cauliflower can be broken into florets and served as an appetizer. The cauliflower can also be cut into flat steaks and served with a simple rice dish.

Go ahead and Devour 🙂

Whole Baked Cauliflower recipe

Ingredients –

• Cauliflower
• For Marinade –
• Ginger 1 inch piece
• Garlic cloves 5
• Curry leaves 2 sprigs
• Turmeric root 1 inch piece
• 5-spice powder 1 tbsp
• Soy sauce 2 tbsps
• Coconut milk 1 cup
• Salt to taste

Procedure –

• 1. Trim the cauliflower, taking care to keep it whole
• 2. Wash several times in hot water, pat dry
• 3. Grind all the marinade ingredients to a fine paste adding coconut milk, do not add any water. Add salt
• 4. Place cauliflower in a mixing bowl with the florets facing down
• 5. Now pour the marinade on the cauliflower, ensuring it seeps through all the crevices. Let it sit for 10 minutes and soak up the marinade
• 6. Next carefully pour out the marinade into a cup
• 7. Turn the cauliflower around and pour the marinade all over ensure to massage the cauliflower to absorb the juices, let it sit for 10 minuts
• 8. Turn oven on to 425 degrees
• 9. Place cauliflower on a greased 9 inch by 9 inch cake pan so the cauliflower sits upside down
• 10. Drizzle the marinade all through the cauliflower, bake for 10 mins
• 11. Carefully remove cauliflower from oven, pour out the marinade into a cup, turn cauliflower over
• 12. Pour the marinade on top of cauliflower coating it fully. Bake for 10 minutes
• 13. Repeat steps 11 and 12 for 3 more times
• 14. Check cauliflower for doneness by piecing a knife in the center, it should go to the bottom easily and smoothly.
• Now the cauliflower is ready to remove. Let it sit for 5 minutes before serving. Cut into florets or steaks to serve.

• Ginger                                1 inch piece
• Garlic cloves                     5
• Curry leaves                      2 sprigs
• Turmeric root                    1 inch piece 
• 5-spice powder                 1 tbsp
• Soy sauce                          2 tbsps 
• Coconut milk                    1 cup
• Salt to taste