Whole Roasted Cauliflower
Serves 4
This whole roasted cauliflower recipe is a delicious plant-based main or side dish! I offer two variations here. You can roast the cauliflower in a flavorful harissa sauce, or you can roast it plain (see the notes below). For either option, find serving suggestions in the post above.
Ingredients
- 1 medium cauliflower, about 2 pounds, tough outer leaves removed
- Sea salt and freshly ground black pepper
- Lemon wedges, for squeezing
- Fresh cilantro, for garnish
Sauce
- ¾ cup mild harissa, we like Mina Harissa Mild
- 3 tablespoons extra-virgin olive oil
- ¾ teaspoon ground cumin
- ¾ teaspoon smoked paprika
- ¾ teaspoon dried thyme
- ½ teaspoon sea salt
- Heaping ¼ teaspoon red pepper flakes
Instructions
- Preheat the oven to 425°F.
- Make the sauce: In a small bowl, mix together the harissa, olive oil, cumin, paprika, thyme, salt, and red pepper flakes.
- Slice the bottom of the core off the cauliflower so that it sits flat. Place the cauliflower in a cast iron skillet and brush the cauliflower with ⅓ of the sauce. Cover the skillet with foil and roast for 30 minutes. Uncover and roast for 30 more minutes, or until the cauliflower is fork-tender in the middle.
- Remove 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 side.
Notes
**For the version with no sauce, slice the bottom of the core off the cauliflower so that it sits flat. Place the cauliflower in a cast iron skillet. Drizzle with 2 tablespoons olive oil and sprinkle with ½ teaspoon sea salt. Use your hands to coat. Cover the skillet with foil and roast for 30 minutes. Uncover, drizzle with another 2 tablespoons olive oil, and roast for 30 more minutes, or until the cauliflower is golden brown on the outside and fork-tender in the middle.