The name came about because my husband said that it looked like a human brain. It’s also appropriate because this is such a clever, easy and impressive way to cook a caulie. You can simply serve it with a seasonal salad or it’s a brilliant way to put on a vegan roast dinner – just surround it with lots of lovely roasted veggies.
I love the convenience and flavour of infused extra virgin olive oils and have used a combination of garlic plus chilli and coriander. Of course, you can use whatever oil you prefer.
Using a silicone pastry brush is a great way to get the sauce into all the little nooks and crannies.
1 head of cauliflower
1 tablespoon garlic infused EVOO
1 tablespoon chilli and coriander infused EVOO
Juice of ½ lemon
1 tablespoon soy sauce or tamari
1 teaspoon ground ginger
1 teaspoon paprika
1 teaspoon turmeric
Fresh coriander to garnish
Preheat oven to 180°C. Trim off the leaves and enough of the stalk so the cauliflower will sit flat.
Mix remaining ingredients in a small bowl. Place the cauliflower in a Dutch Oven, turn upside down and pour or brush some of the sauce around the stalk. Turn cauliflower right way up and brush the rest of the sauce all over the top and sides.
Cover and bake for 45-60 minutes, depending on the size of your cauliflower. This one was fairly small, larger ones may take longer. Check after about 40 minutes with a skewer to see how it’s going. You don’t want it too soft as it’s best served in wedges. We quartered this one and it was perfect for four people. Large ones would probably do six or even more.
old chris new tricks 