Whole Roasted Cauliflower 🥦

This is the kind of dinner you can make while simultaneously pushing toy cars on the floor, refereeing sibling squabbles, and maybe even answering a work email — multitasking mama approved! It doesn’t need much attention, but the result is delicious, beautiful, and budget-friendly. Cauliflower is often underrated, but kids usually prefer it over broccoli thanks to its mild flavor. Plus, it’s packed with great nutrients like vitamin C, fiber, and antioxidants that support immunity and digestion — a truly healthy veggie superstar!

🛒 Ingredients:

• 1 or 2 fresh, medium-sized whole cauliflower head
• 3 tablespoons salt (for boiling water)
• 3 dkg (about 1 oz) butter
• 2–3 tablespoons olive oil
• Optional toppings: roasted cashews, sesame seeds, capers (for adults)
• Garlic Greek yogurt and pita bread to serve (optional)

🍽️ Instructions:

1. Choose a fresh, snowy-white cauliflower head. Trim most of the outer leaves and core, but leave a bit attached — these will caramelize beautifully when cooked.
2. Find a pot large enough to comfortably fit the whole cauliflower (or use two smaller ones if needed).
3. Fill the pot with water, bring to a boil, and add plenty of salt plus the butter — this makes the cauliflower juicy and sweet.
4. Place the whole cauliflower into the boiling salted water and cook for about 15 minutes, or until a sharp knife slides in easily. Meanwhile, preheat your oven to the highest setting, around 250–260°C (480–500°F).
5. Remove the cauliflower with a slotted spoon and pat dry carefully with kitchen paper towels. Don’t throw away the cooking water — it’s a fantastic flavorful broth you can use for soup right away.
6. Place the parboiled cauliflower on a baking tray lined with parchment paper. Drizzle with olive oil and roast in the oven for about 35 minutes, or until evenly browned with some dark caramelized spots — adjust time depending on your oven.

👩‍🍳 MOM TIP:

Serve with roasted cashews and sesame seeds, add capers for an adult twist, and a dollop of garlicky Greek yogurt under the cauliflower on the plate. Pita bread on the side makes it a full, comforting meal!