Whole Roasted Cauliflower
A show-stopping vegetable centerpiece that utilizes the entire cauliflower head. Roasted until tender with a caramelized exterior and infused with herbs and spices, this dish transforms an ordinary vegetable into an extraordinary main or side dish.
Ingredients
- 1 medium whole cauliflower head with leaves, trimmed
- 1/4 cup olive oil
- 4 garlic cloves, minced
- 2 tsp smoked paprika
- 1 tsp ground cumin
- 2 tbsp fresh thyme, leaves removed from stems
- 1 tsp kosher salt
- 1/2 tsp black pepper, freshly ground
- 1 lemon, zested and juiced
- 1 cup vegetable broth
- 1/4 cup fresh parsley, chopped
- 1/4 cup tahini sauce (optional)
Instructions
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1
Preheat the oven to 375°F (190°C).
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2
Remove the tough outer leaves from the 1 medium trimmed whole cauliflower head with leaves, but keep the tender inner leaves and stem intact. Trim the stem so the cauliflower sits flat in a roasting pan or Dutch oven.
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3
In a small bowl, mix together the 1/4 cup olive oil, 4 minced garlic cloves, 2 tsp smoked paprika, 1 tsp ground cumin, 2 tbsp leaves removed from stems fresh thyme, 1 tsp kosher salt, 1/2 tsp freshly ground black pepper, and 1 zested and juiced lemon zest to create a paste.
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4
Place the cauliflower in the roasting pan and rub the spice paste all over it, making sure to get it into all the nooks and crannies.
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5
Pour the 1 cup vegetable broth and half of the lemon juice into the bottom of the pan.
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6
Cover the pan tightly with aluminum foil or a lid and roast for 30-40 minutes.
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7
Remove the foil or lid, increase the oven temperature to 425°F (220°C), and continue roasting for 20-30 more minutes, basting occasionally with the pan juices. The cauliflower should be tender when pierced with a knife and deeply golden brown on the outside.
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8
Transfer the cauliflower to a serving platter. If desired, reduce the pan juices by simmering them in a small saucepan until thickened, then pour over the cauliflower.
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9
Drizzle with the remaining lemon juice and sprinkle with fresh 1/4 cup chopped fresh parsley.
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10
If using, drizzle 1/4 cup tahini sauce (optional) over the top or serve on the side.
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11
To serve, slice the cauliflower into wedges or "steaks," making sure each serving includes some of the flavorful outer crust and tender inner florets.