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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)

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

15 minprep

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

Recipe characteristics

Vegetarian Vegetables 30 to 60 minutes Home-style

Gluten-free and 7 more Indicative dietary requirements

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.

Recipe characteristics

Dish type

Vegetables

Meal

Lunch · Dinner

Total time

30 to 60 minutes

What you need

Ingredients

Cauliflower trimmed, tender stalk included 900 g
Mayonnaise commercial, made with pasteurised egg 80 g
Black garlic peeled cloves 12 g
Lemon juice freshly squeezed 10 g
Almonds flaked 20 g
Extra virgin olive oil for roasting 30 g
Oregano dried 1 g
Sweet paprika ground 2 g
Parsley chopped 4 g
Salt to taste 2 g

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Baking

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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.

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