A shocking principal or aspect dish, this entire roasted cauliflower is tender, scrumptious, and easy to make. A fast harissa sauce provides daring taste.
Let’s make an entire roasted cauliflower! This veggie “roast” could be my all-time favourite dish to make for a cocktail party or a vacation meal. It’s easy (the oven does many of the give you the results you want!), it may possibly cross as a principal dish for some people and as a aspect for others, and it seems to be so spectacular on the heart of the desk.
And this entire roasted cauliflower recipe doesn’t disappoint on style both. Due to an extended, two-part roast, it’s fantastically browned on the skin and meltingly tender to its core. I’ve included directions for roasting it plain within the recipe card under, however you even have the choice of dressing it up with the colourful, harissa-based sauce pictured right here. This sauce is fast and simple to stir collectively, and it provides wealthy, earthy, smoky taste to the entire roasted cauliflower. I feel you’ll adore it!
Entire Roasted Cauliflower Recipe Substances
Very first thing’s first: to make this entire roasted cauliflower recipe, you’ll want a cauliflower! Select a medium-sized one weighing about 2 kilos. A barely smaller or bigger cauliflower head may even work nice, however word that you just’ll want to regulate the baking time accordingly.
If you wish to roast it plain, you’ll want olive oil to assist it soften and brown within the oven and salt and pepper for seasoning it.
If you happen to’re making the sauce, you’ll additionally want these components:
- Delicate harissa – I just like the Mina harissa model.
- Floor cumin – For earthy, savory taste.
- Smoked paprika – For smokiness.
- Dried thyme – It provides contemporary, woodsy, citrusy taste.
- And crimson pepper flakes – For warmth.
Both method, you’ll need lemon wedges and contemporary cilantro for serving.
Discover the whole recipe with measurements under.
Easy methods to Make a Entire Roasted Cauliflower
You could find the whole recipe with measurements under, however right here’s a fast overview of the method:
- First, make the sauce. It’s tremendous easy to stir collectively! Skip this step when you’re making the plain model.
- Subsequent, put together the cauliflower. Take away any robust outer leaves, and use a pointy knife to fastidiously minimize off the underside of the stem in order that the cauliflower sits flat. Place it in a cast-iron skillet and brush with 1/3 of the sauce. If you happen to’re making the plain model, rub the cauliflower with 2 tablespoons of olive oil, salt, and pepper.
- Now for roast half 1. Cowl the skillet with foil and roast at 425°F for half-hour.
- And roast half 2. Take away the foil from the skillet. If you happen to’re making the plain model, drizzle the cauliflower with extra olive oil at this level. Both method, roast for an additional half-hour, or till the cauliflower is tender within the center.
- Season and serve. If you happen to’re making the sauce model, take away the cauliflower from the oven and brush it with half the remaining sauce. Minimize into wedges and serve with squeezes of lemon juice, contemporary herbs, and the remaining sauce. If you happen to made the plain model, serve the roasted cauliflower head with a sauce of your alternative! Discover some options within the suggestions under.
That’s it!
Entire Roasted Cauliflower Recipe Ideas and Variations
- Use a two-part roast. This method is essential for getting the roasted entire cauliflower tender inside and browned on the skin. Roast it for half-hour coated, then uncover it and roast till the middle is tender, for about one other half-hour. Be aware that the precise timing will range relying in your oven and the dimensions of your cauliflower.
- Add extra sauce after baking. It provides the cauliflower a stunning shiny look and provides daring taste. Serve with extra sauce on the aspect!
- Experiment with a special taste profile. I really like the harissa sauce I like to recommend right here, however you may take this entire roasted cauliflower in loads of different instructions. Make the plain recipe, and serve slices with drizzles of turmeric tahini sauce or dollops of romesco sauce, contemporary parsley, and toasted almonds. It’d be glorious with pesto, roasted tomatoes, Parmesan cheese, and pine nuts too.
- Make it a meal. If you happen to’re serving this entire roasted cauliflower at Christmas or Thanksgiving dinner, you’ll doubtless have loads of aspect dishes to spherical out the meal. However you may as well make this entire roasted cauliflower a satisfying vegan principal dish by itself. Plate wedges over herb-flecked farro and prime them off with roasted chickpeas, or serve them on prime of a swoosh of hummus or white bean dip. These bean-based spreads will add scrumptious creamy texture and a lift of protein to this plant-based recipe. Take pleasure in!
Extra Veggie Essential Dish Recipes
If you happen to love roasting a complete head of cauliflower(!), attempt one among these veggie entrees subsequent:
Entire Roasted Cauliflower
Serves 4
This entire roasted cauliflower recipe is a scrumptious plant-based principal or aspect dish! I supply two variations right here. You possibly can roast the cauliflower in a flavorful harissa sauce, or you may roast it plain (see the notes under). For both choice, discover serving options within the submit above.
- 1 medium cauliflower, about 2 kilos, robust outer leaves eliminated
- Sea salt and freshly floor black pepper
- Lemon wedges, for squeezing
- Recent cilantro, for garnish
Sauce
- ¾ cup delicate harissa, we like Mina Harissa Delicate
- 3 tablespoons extra-virgin olive oil
- ¾ teaspoon floor cumin
- ¾ teaspoon smoked paprika
- ¾ teaspoon dried thyme
- ½ teaspoon sea salt
- Heaping ¼ teaspoon crimson pepper flakes
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Preheat the oven to 425°F.
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Make the sauce: In a small bowl, combine collectively the harissa, olive oil, cumin, paprika, thyme, salt, and crimson pepper flakes.
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Slice the underside of the core off the cauliflower in order that it sits flat. Place the cauliflower in a forged iron skillet and brush the cauliflower with ⅓ of the sauce. Cowl the skillet with foil and roast for half-hour. Uncover and roast for 30 extra minutes, or till the cauliflower is fork-tender within the center.
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Take away 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 aspect.
**For the model with no sauce, slice the underside of the core off the cauliflower in order that it sits flat. Place the cauliflower in a forged iron skillet. Drizzle with 2 tablespoons olive oil and sprinkle with ½ teaspoon sea salt. Use your arms to coat. Cowl the skillet with foil and roast for half-hour. Uncover, drizzle with one other 2 tablespoons olive oil, and roast for 30 extra minutes, or till the cauliflower is golden brown on the skin and fork-tender within the center.
