How Does My Garden Grow: Whole Roasted Cauliflower with Hazelnut, Orange, and Saffron

Winter has finally arrived in North Florida and my garden remains utterly confused.  The garden pests feasted on young fresh winter greens with wild abandon, and procreated endlessly in the warmth of the sun.  War was waged in the garden and we emerged in victory when Old Man winter made an official appearance, and got the garden show on the road.

My main victory this garden season was my cauliflower.  Now, before you shake your head too much from left to right, hear me out. CAULIFLOWER ROCKS!  It needs a little extra attention but its blank canvas explodes in flavor with minimal effort.

I am a big fan of roasting vegetables.  All vegetables have natural sugars that when roasted come alive.  Cauliflower is no exception and it is dressed to impress, when the roasting flavors are orange, hazelnut and saffron.  The roasted cauliflower is returned to the oven, and steamed in coconut milk.

Next time you’re at the farmers market or your local grocery store toss a cauliflower head into your basket and get your Veg feast on!

Whole Roasted Cauliflower with Hazelnut, Orange, and Saffron
Serves 4
Recipe from Vegetarian Times
1 large head cauliflower, green leaves removed
1 Tbs. roasted hazelnut oil or olive oil
1 orange, juiced ( 1/4 cup) and zest grated (2 Tbs.)
1 pinch saffron
1/4 cup light coconut milk
1/2 cup flat leaf parsley, roughly chopped
1/3 cup roasted hazelnuts, roughly chopped
Preheat oven to 375 degrees F.  Place cauliflower in large Dutch oven or other high-sided ovenproof dish.
Stir together oil, orange juice, orange zest, and saffron in small bowl.  Pour mixture over cauliflower, rubbing with hands to distribute evenly.  Season with salt and pepper, if desired.  Put dish in oven, and bake uncovered, 40 to 45 minutes.
Meanwhile, whisk together coconut milk and 1/4 cup water in small bowl.
Remove cauliflower from oven, and pour coconut-milk mixture over top.  Bake 10 to 15 minutes more, or until cauliflower is tender.  Slice cauliflowers into quarters, and sprinkle with parsley and hazelnuts.

26 thoughts on “How Does My Garden Grow: Whole Roasted Cauliflower with Hazelnut, Orange, and Saffron

  1. Sounds delicious, Velva! I need to get some coconut milk and cauliflower from the grocery store, garden is snow covered! Thanks for the recipe.


  2. I am a fan of cauliflower but my husband is not. However….I never tried roasting it. Maybe I will roast some for me and he may give it a nibble. Maybe he will like it that way. Hope so!I bought broccoli, kale, strawberries and butter lettuce but this weather has me worried!


  3. You are lucky to have cauliflower in your garden, as I just read that the California weather is creating a shortage, made worse by a variety of fad diets that use a lot of cauliflower. You are lucky in fact to have anything growing in your garden: most of the country is freezing! That does look like a delicious way to prepare cauliflower.Washington Post article: \”Cauliflower is so hot right now you may not be able to afford it\” ––and-its-799-a-head/2016/01/15/5ef7e846-b867-11e5-99f3-184bc379b12d_story.htmlbest… mae at


  4. I agree, Velva: Cauliflower rocks! We love it so much, we just nosh on it raw! I love this recipe and the saffron must make it extraordinary! I envy that you have a winter garden that is producing; mine isn't even planted, so I'm anxious for spring to get my hands in the dirt! Happy gardening and 2016!


  5. I am obsessed with cauliflower! I love roasting it, steaming it, and blending it into an Alfredo like sauce. It's the best. But I would welcome your Florida \”winter\” here in Michigan 😉


  6. I'm so glad I didn't miss this recipe Velva. I've been on such a cauliflower kick lately! A whole roasted cauliflower makes such a glorious presentation! I'll be saving this recipe for sure!Thank you so much for sharing, Velva…


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