Whole Roasted Spiced Cauliflower - Paleo, Whole30
Whole-Roasted Spiced Cauliflower is an absolute showstopper. If you're looking for a delicious and easy side that impresses, look no further.
Servings: 6 people
Ingredients
- 1 head cauliflower – leaves intact
- 1 tsp coriander seed
- ½ tsp cumin seed
- 1 tsp smoked paprika
- 2 garlic cloves
- 1 tsp fresh thyme leaves
- Salt and Pepper
- ¼ cup EVOO
- for toppings:
- 1 tsp harissa paste
- 2 tbsp EVOO
- ¼ cup Basic Tahini sauce – see Basic Tahini recipe here
- 1 tbsp chopped fresh parsley
- ¼ cup pine nuts – toasted
Instructions
- Preheat oven to 450F.
- Using a paring knife, trim the stem of the cauliflower so that it rests flat without toppling over. Be sure to keep the green leaves intact for presentation.
- In a stock pot with steamer insert or Dutch Oven, steam whole cauliflower for 25 minutes or until you can easily pierce the centre with a knife.
- Meanwhile, in a dry skillet over low heat, toast the coriander and cumin seeds (approximately 6-8 minutes or until spices are warm and fragrant). Transfer toasted spices to a mortar and pestle, or food processor, along with paprika, thyme, and garlic. Bash everything to a paste. Add the EVOO and stir to combine. Set mixture aside.
- In a small bowl, combine 1 tsp harissa with two tbsp EVOO. Set aside.
- Transfer steamed cauliflower to an oven-safe skillet or roasting tray. Massage the spice paste all over of the cauliflower florets (no need to rub the leaves). Season with salt and pepper. Roast cauliflower 20-25 minutes or until golden brown and crispy. For even crispier edges, switch the oven to the broil setting for a minute or two just before removing from oven.
Notes
NOTE: if broiling to finish, keep a very close eye on the cauliflower so that it does not burn.
Remove roasted cauliflower from oven and transfer to serving platter. Drizzle with tahini and harissa oil. Garnish with toasted pine nuts and chopped parsley.
Remove roasted cauliflower from oven and transfer to serving platter. Drizzle with tahini and harissa oil. Garnish with toasted pine nuts and chopped parsley.