Whole Roasted Cauliflower
This expertly prepared whole roasted cauliflower delivers a burst of flavor with minimal effort. Seasoned with a smoky shawarma spice blend and a touch of fiery harissa, this tender and aromatic dish is a versatile addition to any meal. Perfect as an impressive entree, a hearty side, or a festive appetizer, this plant-based delight is guaranteed to please.
Instructions
- 1
Preheat oven to 400 degrees F (204 C). Place a small baking pan halfway with [water] on the bottom of the oven for steam.
- 2
Rinse and dry the cauliflower (1) and trim the bottom stalk (keep the head intact). Remove any green leaves and place in a cast-iron skillet (or other oven-safe pan).
- 3
In a mixing bowl, combine avocado oil (2 tbsp) (or melted coconut oil), water (2 tbsp), shawarma spice blend (2 tbsp), harissa paste (1.5 tsp) (optional), maple syrup (2 tsp), and sea salt (0.5 tsp). Taste and adjust seasoning as needed.
- 4
Flip the cauliflower (1) upside down and pour most of the sauce into the core. Flip upright and brush leftover sauce over the exterior. Add an extra [pinch sea salt] and [pinch shawarma spice blend] to the exterior. Place core-side down before baking.
- 5
Roast in the oven for [35-50 minutes], or until a knife easily pierces the core. Roast longer for softer cauliflower, less for a slight bite.
- 6
To brown the exterior, increase heat to high broil and roast for [2-4 minutes], watching carefully to prevent burning.
- 7
Remove from oven and let rest in the pan for [5-10 minutes]. Serve as is or garnish with [magic green sauce], [fresh parsley], and [cooked quinoa].
- 8
Leftovers can be stored in the refrigerator for up to days (4). Reheat in a 350-degree F (176 C) oven until hot.
- 9
To clean the cast iron pan, let the warm pan soak with [water] for minutes (5) before scrubbing clean with a medium-to-firm bristle brush.
Nutrition Facts
Per portion