Whole Roasted Cauliflower

Its amazing how many different ways of cooking this dish that you will find! To parboil or not? Hot oven or moderate heat? Spice rub or just salt & fat? Olive oil or butter ? (I like both 😉 )

A lovely way to serve cauliflower for guests and easy enough to make for yourself and family. I served this version with a chickpea and chorizo salad, so added a bit of the rendered fat from the chorizo to the rub. Waste not …. 😉 Placing a dish of water in the very bottom of the oven seems to help cooking to the core.

Whole Roasted Cauliflower

Serve this punchy flavoured cauliflower with a chickpea and herb salad, Labné (strained yogurt) or thick yogurt, a tahini sauce or a green or chili sauce of your choice.

  • 1 medium sized cauliflower
  • 2 Tablespoons olive oil
  • 2 Tablespoons softened butter
  • 2 Tablespoons paprika or Spanish Pimenton powder
  • 1 teaspoon roasted ground cumin
  • 1 teaspoon roasted ground coriander seeds
  • 1 teaspoon roasted ground fennel seeds
  • 1 teaspoon (or more if you like the heat) Harissa paste
  • 1 teaspoon honey or maple syrup
  • 1 teaspoon salt
  • Chopped coriander leaves to serve

Trim the cauliflower taking care to leave it intact. In a large pot of boiling salted water, parboil the cauliflower with the stalk facing up. Don’t worry if its not totally submerged. Cover and simmer for 10 minutes.Remove the cauliflower using a spider or large spoon and carefully place it to drain (still upside down) in a colander.

Preheat the oven to 200°C and place a baking pan of water on the floor of the oven. To prepare the spice rub, combine the remaining ingredients in a bowl. Place the cauliflower into a baking dish (not too big) with the core facing down. Using your hands or a brush, rub the mixture all over the cauliflower and place it into the oven. Bake, basting and turning once at the halfway point, for 40 to 60 minutes or until it is knife tender.

Serve at the table, sprinkled generously with coriander, cut into wedges.

Bon Appetît !

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