Whole Roasted Cauliflower
I did it! I successfully roasted an entire cauliflower. I give all the credit to Jamie Oliver and the tips he shares in his fabulous sounding Pot-roast Cauliflower Recipe. Jamie Oliver's keys to cauliflower roasting:
- After trimming off excess leaves, carefully score a deepish cross in the base of the cauliflower (helps internal cooking)
- Kick start the cooking of the cauliflower by par-boiling it slightly (more on that below)
I made my version with sweet and spicy seasoning and served it on a bed of couscous. It was satisfying and delicious!
1 large cauliflower head, cleaned, trimmed, cross cut in stalk
1/4 teaspoon curry powder
1/4 teaspoon salt
1/4 teaspoon black pepper
1 teaspoon zaatar
1/2 teaspoon harissa (more if you prefer spicy outcome)
1 Tablespoon Maple Syrup
Chopped fresh mint and pomegranate seeds to finish
2 Tablespoon tahini
1/4 cup Greek yogurt
1/4 cup water
1 garlic clove, grated or finely chopped
Juice of one lemon
Pinch of salt
Preheat oven to 400F. Mix zaatar, harissa and maple syrup together and set aside. Sprinkle curry powder, salt and pepper over cauliflower and place in a large pot. Add water to the pot so that 1" of the cauliflower is submerged. Bring to a boil and simmer for one minute. Carefully remove cauliflower from pot and place into a cast iron skillet. Brush the maple syrup mixture evenly over the cauliflower. Roast for 30-50 minutes depending on size. Test doneness with a knife, which should easily cut into center when cooked.
Mix together the ingredients for the tahini dressing. Cook couscous according to package instructions. Serve cauliflower a top couscous with dressing drizzled over and mint and pomegranate seed scattered.
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