The best roasted cauliflower in the world (…and the millet garlic mayo)

Some small, everyday inventions could be life changing. That’s how it was for me many years ago with the roasted cauliflower. It’s been a while since I started enjoying cooking (and realized that the possibilities are endless and cooking means freedom), but I still remember that surprise when it turned out that cauliflower doesn’t need to be always boiled. Today, I eat this veggie mostly raw or roasted. With this second option, I have already tried so many recipes: from the whole-roasted cauliflower with tahini sauce, cauliflower with olive oil and different spices, crispy cauliflower „wings” and Italian style roasted cauliflower in tomato sauce. There are so many great ways to prepare it in the oven, but the recipe below is my all-time favourite and pretty basic. It’s just simple cauliflower comfort food.

  • This cauliflower is great for lunch, as a dinner side or evening finger food / tapas to be enjoyed with friends. It’s yummy when still hot, but served cold its super nice too.

  • The ingredient that you cannot skip is the nutritional yeast. It will give this dish a full flavour and make you wanna eat more and more. What is the nutritional yeast and why it is worth to eat it, you can read for example here: link. I really recommend buying one pack, so you can use it as a yummy topping and pump up the flavour of the dish

  • I also recommend making this cauliflower with millet mayo. It is my favourite vegan mayo, which at the same time is healthy and not too fatty. It’s based mostly on millet and helps achieve a nice, creamy texture.


The best roasted cauliflower in the world

  • 1 cauliflower (or half of a big one)
  • 1 flat tsp of salt
  • 1 tsp of turmeric
  • 1/2 tsp of freshly ground pepper
  • 2 tbsp of bread crumbs or polenta
  • 1 tbsp of oil or olive oil 
  • 1 tbsp of nutritional yeast
  • A splash of lemon juice
  • Spring onion

  1. Preheat the oven to 190 degrees C. Cut the cauliflower in half and then separate the florets. Cut larger florets in half. Keep the cauliflower leaves – only remove the thicker stems.

  2. Add salt, turmeric, pepper, breadcrumbs and olive oil to the cauliflower. Mix everything together, then place on the baking paper.

  3. Bake the cauliflower for 25-30 minutes. It will turn golden and the leaves will turn into cauliflower chips.

  4. Thoroughly mix the baked cauliflower pieces with a spoonful of yeast flakes and a splash of lemon juice. Serve with finely chopped chives and millet garlic mayonnaise.

 

Healthy millet mayo

  • 1/2 glass of cooked millet
  • 2 tbsp of vinegar (rice, apple or white wine)
  • 1 tbsp of sweet syrup
  • 1 flat tsp of salt
  • 1 tbsp of nutritional yeast
  • 4 tbsp of oil (60 ml)
  • 150-200 ml of plant based milk (soy, rice or oat)
  • Optional: 1 garlic glove

  1. Boil the millet in the proportion of: 1 portion of groats – 3 portions of water (for about 15 minutes). To make this pretty large portion of mayonnaise, I recommend using half a cup of cooked groats. It is worth cooking a little more, for example half or a whole glass, and use it for other recipes such as: millet gnocchi or millet cheesecake.

  2. Place the cooled groats in a tall blending vessel. Add all ingredients except for the oil and blend thoroughly for 1-2 minutes.

  3. Then add the oil and blend the mayonnaise again to a smooth, creamy texture. It should be thinner, a little runny – millet mayonnaise thickens over time.

Still hungry?