Whole roasted cauliflower

Introduction

Whole roasted cauliflower is a show-stopping dish that combines simplicity with deep, savory flavors. It’s perfect as a vegan or vegetarian main course, a festive centerpiece, or a hearty side dish. This easy recipe uses minimal ingredients but delivers maximum flavor with a tender, caramelized finish. Whether you’re hosting a dinner party or preparing a weeknight meal, this recipe is both impressive and fuss-free.

Ingredients

• 1 medium-large head cauliflower (~1.5 to 2 pounds)
• 2 tablespoons olive oil (or avocado oil)
• 2 tablespoons water
• 2 tablespoons shawarma spice blend (or curry powder)
• 1 teaspoon harissa paste (optional for spice)
• 2 teaspoons maple syrup (omit for sugar-free)
• 1/2 teaspoon sea salt (plus extra for sprinkling)
• Fresh thyme or parsley (for garnish, optional)

Instructions

1. Prepare the Oven:
   Preheat the oven to 400°F (204°C). Place a small baking pan filled with water on the bottom rack of the oven to create steam.
2. Trim the Cauliflower:
   Rinse and dry the cauliflower. Carefully cut off the bottom stalk to allow it to sit flat but keep the head intact. Remove any excess green leaves.
3. Make the Sauce:
   In a bowl, mix olive oil, water, shawarma spice blend (or curry powder), harissa paste, maple syrup, and sea salt. Adjust seasoning to your preference.
4. Marinate the Cauliflower:
   Flip the cauliflower upside down and pour the sauce into the core, shaking it to coat the inside. Flip it back upright and brush the remaining sauce evenly over the entire head.
5. Roast the Cauliflower:
   Place the cauliflower in an oven-safe pan or cast-iron skillet, core-side down. Sprinkle a pinch of extra salt and spice on top. Roast for 35-50 minutes, or until a knife easily pierces the center.
6. Broil for Color:
   If desired, switch the oven to broil for 2-4 minutes to achieve a golden, crispy exterior. Watch carefully to avoid burning.
7. Serve:
   Let the cauliflower rest for 5-10 minutes before slicing. Garnish with fresh thyme or parsley and serve warm.

Conclusion

This whole roasted cauliflower is tender, flavorful, and visually stunning. It’s a versatile dish that pairs beautifully with quinoa, chimichurri sauce, or roasted chickpeas for added protein. Whether you’re making it the star of a meal or a complementary side, its bold flavors and ease of preparation will make it a favorite in your recipe collection.

Enjoy this wholesome, elegant dish! 🌿

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