Famous Mary McCartney Cauliflower Recipe

Mary McCartney is a renowned vegetarian chef and cookbook author known for her delicious and approachable meatless recipes. Her roasted cauliflower dish has become one of her most well-known and loved recipes, adored for its simplicity and big flavors.

This vegetarian main stays true to Mary’s philosophy of creating satisfying plant-based meals that appeal to vegetarians and meat-eaters alike. The cauliflower is roasted to caramelized perfection, developing a wonderfully sweet nuttiness. Drenched in lemon juice and parsley, every bite packs a bright, fresh punch.

This easy roasted cauliflower recipe comes together with just a handful of ingredients, making it a budget-friendly dinner option. It’s impressive enough for parties and potlucks but easy enough for busy weeknights. Read on for the full recipe details and discover for yourself why this is one of Mary’s most famous vegetarian dishes!

Recipe Benefits

• vegetarian and vegan main dish or side dish
• gluten-free and dairy-free
• high in vitamin C and fiber
• antioxidant-rich cauliflower may help fight cancer
• roasting cauliflower unlocks more nutrients
• lemon juice boosts flavor and aids digestion
• low calorie, nutritious plant-based meal
• inexpensive, budget-friendly ingredients
• easy to make, perfect for weeknights
• customizable with various add-ins
• satisfying comfort food recipe

Ingredients For Mary McCartney Cauliflower

• Cauliflower – The star ingredient! When roasted, cauliflower develops a sweet, nutty flavor. It’s an excellent source of vitamin C, vitamin K, and fiber. Choose a large head of fresh cauliflower with densely packed florets.
• Olive Oil – Healthy extra virgin olive oil provides a nice hit of monounsaturated fats and lends a delicious richness. The oil evenly coats the cauliflower for caramelized roasting.
• Garlic – Minced garlic infuses the cauliflower with aromatic flavor. Feel free to adjust the amount of garlic to your taste preferences.
• Lemon Juice – Freshly squeezed lemon juice perks up the cauliflower with bright acidity and vitamin C. Lemon’s zippy citrus flavor pairs perfectly with roasted veggies.
• Parsley – Chopped fresh parsley adds a pop of color and herbal flavor. Italian flat-leaf parsley works best, but curly parsley can also be used.
• Salt & Pepper – Salt enhances the flavors and accentuates the cauliflower’s natural sweetness when roasted. Fresh ground black pepper contributes a hint of spicy warmth.

Required Equipment

• Large rimmed baking sheet
• Parchment paper
• Mixing bowl
• Knife and cutting board
• Measuring cups and spoons
• Mixing spoon or spatula
• Foil or cling wrap (for storing leftovers)

Additional Tips

• Drizzle with tahini sauce or hummus for a creamy contrast.
• Sprinkle with toasted nuts or seeds like almonds, walnuts, or pepitas.
• Serve over rice or quinoa for a heartier meal.
• Toss with shredded parmesan or crumbled feta cheese for extra flavor.
• Add dried cranberries, raisins, or currants for hints of sweetness.
• Stir in roasted chickpeas or white beans for some plant-based protein.
• Garnish with pomegranate seeds for pops of juicy texture.

Serving Suggestions

Mary’s famous roasted cauliflower makes a fantastic vegetarian main but also pairs well with a variety of sides:

• Rice – Jasmine, basmati, wild rice, etc.
• Grains – Farro, quinoa, bulgur, cous cous, etc.
• Breads – Pita, naan, rolls, focaccia, etc.
• Simple greens – Arugula, spinach, kale, etc.
• Hearty greens – Brussels sprouts, broccoli, asparagus, etc.
• Beans – Chickpeas, lentils, black beans, etc.
• Roasted veggies – Carrots, potatoes, butternut squash, etc.

Storage

Leftovers can be refrigerated in an airtight container for up to 4 days. The flavors will continue to develop over time. Reheat gently before serving.

To freeze, allow cooked cauliflower to cool completely before transferring to freezer bags or airtight containers. Frozen roasted cauliflower will keep for 2-3 months. Thaw in the refrigerator overnight before reheating.

Reheating Methods

• Microwave – Place in a microwave safe dish, cover, and microwave in 30 second intervals, stirring between each, until warmed through.
• Oven – Spread in a baking dish and bake at 350°F for 10-15 minutes until heated through.
• Sauté pan – Heat a drizzle of oil in a pan over medium heat. Add cauliflower and cook, stirring occasionally, until warmed through, 2-3 minutes.
• Steamer – Place in a steamer basket over a pot of simmering water. Steam for 5 minutes until hot.

Related Common Questions

Can I roast the cauliflower whole instead of in florets?

Yes, you can absolutely roast a whole head of cauliflower! Just remove outer leaves, cut off the stem, and place directly on a baking sheet stem-side down. Roast at 400°F for 45-55 minutes until very tender. Let cool slightly before separating into florets.

What about spraying or brushing oil instead of tossing in a bowl?

Spraying or brushing the cauliflower with oil rather than tossing will help reduce the overall amount of oil used. However, you may not achieve quite as much caramelization and some browning may appear patchy.

How do I cut the cauliflower into perfect florets?

Start by removing outer leaves and cutting off the very end of the stem. Make a shallow X shape incision into the bottom to divide into quarters. Carefully cut each quarter away from the core. Then, divide or halve each quarter for smaller, more evenly sized florets.

Can I use frozen cauliflower instead of fresh?

Yes, frozen cauliflower florets can absolutely be substituted and roasted straight from frozen. Just add a few extra minutes to the roasting time and proceed with the recipe as directed.

What are the best herbs and spices to add?

In addition to garlic, lemon, and parsley, delicious flavor boosts include smoked paprika, cumin, curry powder, turmeric, ground coriander, mustard seeds, and red pepper flakes.