Easy

Roasted cauliflower with black garlic mayonnaise

Name: Roasted cauliflower with black garlic mayonnaise
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4 servings
Cuisine: Home-style, International
Ingredients: 900 g Cauliflower (trimmed, tender stalk included); 80 g Mayonnaise (commercial, made with pasteurised egg); 12 g Black garlic (peeled cloves); 10 g Lemon juice (freshly squeezed); 20 g Almonds (flaked); 30 g Extra virgin olive oil (for roasting); 1 g Oregano (dried); 2 g Sweet paprika (ground); 4 g Parsley (chopped); 2 g Salt (to taste)

Total time50 min Preparation and possible waiting 15 min · Cooking 35 min

Preparation and possible waiting: 15 min · Cooking: 35 min

Total recorded in the recipe. Preparation may include resting, soaking or chilling. Active work and waiting are not yet recorded separately; check the steps before planning.

Servings4

Allergens

Egg: Ingredient to check: Mayonnaise. Nuts: Ingredient to check: Almonds. Indicative information from the listed ingredients, not a complete allergy assessment. Check all product labels, optional ingredients and cross-contact.

Rating Not yet rated

Golden paprika and oregano cauliflower with toasted almonds and a small serving of black garlic mayonnaise.

Jump to steps

15 minpreparation and possible waiting

35 mincooking

4servings

1.188 kcalwhole recipe

297 kcalper serving

Approximate calculation based on the stated quantities and average values per 100 g of each ingredient. How we calculate nutrition information

Total time: 50 min Preparation and possible waiting 15 min · Cooking 35 min

Preparation and possible waiting: 15 min · Cooking: 35 min

Total recorded in the recipe. Preparation may include resting, soaking or chilling. Active work and waiting are not yet recorded separately; check the steps before planning.

Recipe characteristics

Vegetarian Vegetables 30 to 60 minutes Home-style

Allergens

View full classification 22 tags

Diet

Vegetarian

Dietary requirements

Gluten-freeLactose-freePeanut-freeSoy-freeFish-freeShellfish-freeSesame-freeNo added sugar

Dish type

Vegetables

Meal

LunchDinner

Preparation

Baking

Appliances

OvenFrying pan

Cuisine

Home-styleInternational

Season

All year round

Occasion

Everyday menu

Nutrition

Low calorieLow carbohydrate

Total time

30 to 60 minutes

Allergen information is indicative. Always check each product label and possible cross-contamination.

How nutritional categories are selected

These are indicative recipe estimates based on ingredients, amounts and servings. They help you choose dishes; they do not guarantee a laboratory-tested nutrient value.

Calcium, iron and vitamin C: estimated contribution of at least 240 mg, 4.2 mg and 24 mg per serving respectively (30% of the adult reference intake).
High protein: at least 20% of energy from protein. High fibre: at least 3 g per 100 kcal.
Low carbohydrate: no more than 20 g per serving and 20% of energy from carbohydrate.
Low energy and low fat: conservative estimates of the prepared dish per 100 g (40 kcal and 3 g fat for solids; 20 kcal and 1.5 g fat for drinks and soups). Uncertain yield is left unclassified.
Omega-3: estimated at least 0.3 g ALA or 40 mg EPA+DHA per 100 g and per 100 kcal. Products with unknown composition are not counted as zero.
Anti-inflammatory is an existing editorial collection, not a promise to prevent or treat illness.

Recipe characteristics

Dish type

Vegetables

Meal

Lunch · Dinner

Total time

30 to 60 minutes

What you need

Ingredients

Let’s get cooking

Method

Preheat the oven to 200°C conventional. Cut the cauliflower into 2 cm slices and keep any loose florets.
Mix all the oil with the oregano, paprika and salt. Coat the cauliflower and spread on a lined baking tray. Roast for 30-35 minutes, turning halfway, until tender and golden.
Mash the peeled black garlic to a paste with a fork. Mix with the mayonnaise and lemon juice until no large pieces remain. Keep the sauce covered in the fridge while the cauliflower roasts.
Toast the almonds in a dry frying pan over medium heat for 2-3 minutes, stirring. Transfer to a plate as soon as they turn lightly golden.
Divide all the cauliflower between four plates. Add a quarter of the mayonnaise to each and finish with all the almonds and parsley.

How nutritional categories are selected

These are indicative recipe estimates based on ingredients, amounts and servings. They help you choose dishes; they do not guarantee a laboratory-tested nutrient value.

Calcium, iron and vitamin C: estimated contribution of at least 240 mg, 4.2 mg and 24 mg per serving respectively (30% of the adult reference intake).
High protein: at least 20% of energy from protein. High fibre: at least 3 g per 100 kcal.
Low carbohydrate: no more than 20 g per serving and 20% of energy from carbohydrate.
Low energy and low fat: conservative estimates of the prepared dish per 100 g (40 kcal and 3 g fat for solids; 20 kcal and 1.5 g fat for drinks and soups). Uncertain yield is left unclassified.
Omega-3: estimated at least 0.3 g ALA or 40 mg EPA+DHA per 100 g and per 100 kcal. Products with unknown composition are not counted as zero.
Anti-inflammatory is an existing editorial collection, not a promise to prevent or treat illness.