Crispy Roasted Cauliflower

Von Spain on a Fork · 35 Min.

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Zubereitung

1. Preheat the oven to 220°C/425°F.
2. Remove the outer leaves, cut the cauliflower head into 4 even pieces through the stem, trim the stem from each piece and break into florets of similar size. Rinse, then dry thoroughly.
3. Put the florets in a large bowl, drizzle with 3 tbsp olive oil (45 ml) and toss to coat. Add the panko (20 g), garlic powder (3 g) and smoked paprika (1.25 g), season with salt and pepper, and toss until evenly mixed.
4. Spread the florets in a single layer in a large baking pan, evenly spaced. Roast for 25 to 30 minutes, turning them halfway, until golden and crispy.
5. Meanwhile, pound the garlic cloves, saffron and a pinch of salt in a mortar to a paste. Add the mayonnaise (120 g), lemon juice (5 ml) and 1 tbsp olive oil (15 ml), season with salt and pepper, and whisk until creamy.
6. Spoon the aioli into a serving dish, arrange the crispy florets around it, and sprinkle with chopped parsley.

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