Whole Roasted Cauliflower
A stunning main or side dish, this whole roasted cauliflower is tender, delicious, and simple to make. A quick harissa sauce adds bold flavor.
This whole roasted cauliflower recipe is a delicious plant-based main or side dish! This veggie “roast” is a great dish to make for a dinner party or a holiday meal. It’s simple (the oven does most of the work for you!), it can pass as a main dish for some folks and as a side for others, and it looks so impressive at the center of the table.
Cauliflower in TCM is known to aid digestion, lubricate the intestines, generate fluids, strengthen the spleen, and quench thirst.
Cauliflower is an excellent source of vitamin C and folate. Like other cruciferous vegetables, cauliflower contains anticancer compounds called sulforaphanes.
INGREDIENTS
Cauliflower
1 medium cauliflower, about 2 pounds, tough outer leaves removed
Sea salt and freshly ground black pepper
Lemon wedges, for squeezing
Fresh cilantro, for garnish
Sauce
¾ cup mild harissa
3 tablespoons extra-virgin olive oil
¾ teaspoon ground cumin
¾ teaspoon smoked paprika
¾ teaspoon dried thyme
½ teaspoon sea salt
Heaping ¼ teaspoon red pepper flakes
INSTRUCTIONS
Preheat the oven to 425°F.
Make the sauce: In a small bowl, mix together the harissa, olive oil, cumin, paprika, thyme, salt, and red pepper flakes.
Slice the bottom of the core off the cauliflower so that it sits flat. Place the cauliflower in a cast iron skillet and brush the cauliflower with ⅓ of the sauce. Cover the skillet with foil and roast for 30 minutes. Uncover and roast for 30 more minutes, or until the cauliflower is fork-tender in the middle.
Remove from the oven and brush with half the remaining sauce. Season with salt and pepper and squeeze with lemon juice. Garnish with cilantro, slice into quarters, and serve with the remaining sauce on the side.
photo and recipe credits to Love & Lemons
