Description
A fun, spicy take on a whole roasted cauliflower that is dinner party worthy. Use store-bought chutney to make this even easier!
Ingredients
Scale
- 1 medium cauliflower (about 3 lbs)
- 2 teaspoons olive oil
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 cup hot green chutney
- 4 tablespoons butter, softened
- 3/4 cup water or vegetable stock
Instructions
- Preheat oven to 400.
- Carefully cut the core of the cauliflower out, keeping it as intact as possible. The easiest way I've found to do this is to remove all the leafy outer stalks by hand, flip the cauliflower upside down and then use a small paring knife to start carving out that core stalk. I just gut off a little at a time to avoid cutting into any florets, but if you do hit a few it's no biggie. Just throw them in the pot with the whole thing anyway!
- Brush cauliflower with oil and sprinkle with salt and pepper.
- Combine chutney and softened butter in a small bowl and mix to combine. It will look like it will never come together, but just keep mashing and eventually it will. A few chunks of butter is fine, but you want it to be mostly combined.
- Turn the cauliflower upside down again, and pour about a third of the chutney butter into the cauliflower. Shake it a little to help it start to seep into the florets, and use a spoon as needed to spread it around. Turn the cauliflower right side up and spread the rest of the chutney butter over the entire thing.
- Place cauliflower in a large dutch oven, or any deep oven safe dish. Pour water or stock in the bottom, cover and place in oven. Bake for 30 minutes.
- Remove lid (or whatever you used to cover) and continue roasting for another 45 minutes to an hour, or until a small knife easily pierces the cauliflower.
- Let cool for about 10 minutes before slicing and serving.
- Prep Time: 5 minutes
- Cook Time: 90 minutes