Vegan recipe for Roasted Cauliflower, topped with chunky tangy guacamole
1 Cauliflower head, fresh/medium size,
1 tbsp. Olive Oil
Sea salt, pinch
1 Avocado, peeled/pitted
6 cloves Garlic, roasted and peeled
Lemon Juice, from 1/2 lemon
1/4 tsp. Chili Pepper powder, more if desired
1 tsp. Olive oil
Salt to taste (1/4 tsp.)
Fresh Mint (1 sprig/6-8 leaves, or more) + for garnish
Preheat oven to 190C
Wash cauliflower, then separate into medium flower buds (it’s alright if some are smaller than the others). Toss the flower buds with the few pinches of sea salt (or any on hand) and olive oil (add garlic cloves to roast too). Roast for 30-35 minutes. After roasting, transfer the cauliflower buds on to a kitchen paper towel to absorb extra moisture. Set aside.
While cauliflower is cooling a bit (10 minutes), start with the Guacamole. Wash, open, and pit the avocado. You can use more than one, but ultimately one should be enough. Add all the ingredients, and peeled roasted garlic cloves. Roughly chop garlic into smaller pieces before mashing them with the avocado. Season it with salt to taste. I had to add more than a few pinches until it reached my desired taste. If you like guacamole smooth, then place everything in the food processor, and for a chunky version just mash with a fork.
You can mix guacamole gently with the roasted cauliflower, or serve it on the side, spooning it over the cauliflower when you serve it.
Garnish with extra mint, and lemon slices/wedges.
Did you know that you can make an amazing pasta dish just by combining guacamole and pasta, adding shrimp or chicken to the mix is another level of deliciousness?! If you like more of a charred look on your cauliflower, let it cook/roast for up to 45 minutes.
Recipe provided courtesy of Sandra’s Easy Cooking food blog.