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Whole Roasted Cauliflower Mediterranean Style (Vegetarian, Gluten, Grain Free & Low Carb) In A Cast Iron Skillet Lying on Tomato Sauce, topped with crumbled feta cheese, chopped almonds and fresh parsley. Show from front
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Whole Roasted Cauliflower Mediterranean Style (Vegetarian, Gluten, Grain Free & Low Carb)

This whole roasted cauliflower in tomato sauce with mediterranean flavors is easy to make, so tender and flavorful and perfect to serve at any occasion.
Course Main Course, Sharing Dinner, Sharing Dish, Side Dish
Cuisine Mediterranean
Keyword Easy, Gluten-Free, Grain Free, Healthy, Low Calorie, Low Carb, Vegan Friendly, vegetarian
Prep Time 5 minutes
Cook Time 35 minutes
Total Time 40 minutes
Servings 1 cauliflower

Ingredients

For the tomato sauce

  • Olive oil, to fry
  • 1 small Yellow onion
  • 2 cloves Garlic
  • 1 tbsp Tomato paste
  • 1 (250) can (grams) Canned tomatoes
  • 1/2-1 Red chili (optional, if preferred spicy)
  • 1/2 tsp Paprika powder
  • 1/3-1/2 tsp Chili powder
  • 1/2 tsp Oregano
  • 1/2 Vegetable stock cube
  • 1/2-1 tbsp Red or white wine vinegar
  • 2-3 tbsp Milk or cream

For the cauliflower

  • 1 medium Cauliflower
  • 1 tbsp Dijon mustard
  • 1 tbsp Balsamic vinegar
  • 2-3 cloves Garlic chopped
  • 1/2 tsp Paprika powder
  • Sea salt, to taste
  • A splash of Water, to thin

To top

  • 1 package Feta cheese crumbled
  • 2-3 tbsp Roasted and salted almonds roughly chopped
  • Fresh parsley chopped

Instructions

  • Star by making the tomato sauce by preheating a pan over medium heat with some olive oil.
  • Add the chopped yellow onion and fry until it starts to turn translucent and soft.
  • Add the minced garlic, stir to combine and fry for another 30-60 seconds.
  • Add the tomato paste, stir to combine and fry for another minute.
  • Add canned tomatoes, chili, spices, vegetables stock and red wine vinegar. Stir to combine and let the sauce simmer on low heat until the cauliflower is done.
  • Start by bringing water to a boil in a large pot, large enough to fit the cauliflower head. Add some salt.
  • Remove stalks and leaves from the cauliflower head.
  • Gently add the cauliflower head to the boiling water, l let it simmer for 6-8 minutes (or longer if using a large cauliflower head). The cauliflower should start to feel slightly soft, but still firm.
  • Preheat the oven to 220 degrees Celsius or air fryer to 200 degrees Celsius.
  • Combine the ingredients for the cauliflower marinade in a bowl.
  • Drain the cauliflower, place on a deep plate, pour the marinade over it and make sure it covers all parts of the cauliflower. Cover with aluminium foil and bake for approximately 20 minutes. Remove the aluminium foil and bake for another 5-10 minutes, until golden brown and tender all the way through.
  • Remove the cauliflower from the oven/air fryer. Place in the middle of the skillet holding the tomato sauce. Or pour the tomato sauce in a deep baking dish and add the cauliflower head in the middle.
  • Top with crumbled feta cheese, roughly chopped almonds and parsley.
  • Serve immediately while warm.