Whole Roasted Cauliflower & Cauliflower Leaf Salsa Verde

There's something brilliant about roasting a cauliflower whole - it turns wonderfully creamy and creates an impressive veggie main dish. Often, cauliflower leaves are needlessly discarded, but the truth is they're perfectly edible! In this recipe, we've taken advantage of this overlooked treasure and prepared a delightful salsa verde to accompany this crowd pleaser.

Remove the leaves from the cauliflower and set them aside. In a bowl, mix together the garlic powder, paprika, allspice, garam masala, salt, pepper, and olive oil. Using a brush or your hands, massage the marinade onto the cauliflower, ensuring to coat every inch. Drizzle some olive oil into an ovenproof dish, preferably one with a lid. Place the cauliflower into the ovenproof dish and cover it with a lid. Bake in the oven for 1 hour at 200 degrees Celsius. After one hour of cooking, remove the lid and allow it to cook for a further 20 minutes.

To make the salsa verde, chop the leaves and stalks of the cauliflower into small pieces. Add the chopped cauliflower leaves, garlic, capers, red wine vinegar, ginger, water, and olive oil to a blender. Blitz until combined. Season with salt and pepper.

To make the yogurt, mix all the ingredients together in a bowl.

Remove the cauliflower from the oven. Spread the vibrant green chutney evenly on a plate and place the whole roasted cauliflower on top. Drizzle garlic yogurt over it.

If you have leftover roasted cauliflower, add it to salads or curries during the week.

Note: The revised version has corrected the spelling and grammar mistakes. However, please double-check for any other desired stylistic or formatting changes.