A shocking important or facet dish, this complete 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 might move as a important dish for some of us and as a facet for others, and it seems so spectacular on the middle of the desk.
And this complete roasted cauliflower recipe doesn’t disappoint on style both. Because of an extended, two-part roast, it’s fantastically browned on the surface 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 straightforward to stir collectively, and it provides wealthy, earthy, smoky taste to the entire roasted cauliflower. I believe you’ll like it!
Entire Roasted Cauliflower Recipe Elements
Very first thing’s first: to make this complete 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 also work tremendous, 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.
In the event you’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 pink pepper flakes – For warmth.
Both manner, you’ll need lemon wedges and contemporary cilantro for serving.
Discover the entire recipe with measurements under.
Methods to Make a Entire Roasted Cauliflower
You could find the entire 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 in case you’re making the plain model.
- Subsequent, put together the cauliflower. Take away any powerful outer leaves, and use a pointy knife to fastidiously reduce 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. In the event you’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. In the event you’re making the plain model, drizzle the cauliflower with extra olive oil at this level. Both manner, roast for an additional half-hour, or till the cauliflower is tender within the center.
- Season and serve. In the event you’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. In the event you made the plain model, serve the roasted cauliflower head with a sauce of your selection! Discover some options within the ideas under.
That’s it!
Entire Roasted Cauliflower Recipe Ideas and Variations
- Use a two-part roast. This method is essential for getting the roasted complete cauliflower tender inside and browned on the surface. Roast it for half-hour lined, then uncover it and roast till the middle is tender, for about one other half-hour. Observe that the precise timing will differ relying in your oven and the scale of your cauliflower.
- Add extra sauce after baking. It offers the cauliflower a stunning shiny look and provides daring taste. Serve with extra sauce on the facet!
- Experiment with a unique taste profile. I really like the harissa sauce I like to recommend right here, however you’ll be able to take this complete 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. In the event you’re serving this complete roasted cauliflower at Christmas or Thanksgiving dinner, you’ll doubtless have loads of facet dishes to spherical out the meal. However you may also make this complete roasted cauliflower a satisfying vegan important 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. Get pleasure from!
Extra Veggie Fundamental Dish Recipes
In the event you love roasting a whole head of cauliflower(!), strive one in all these veggie entrees subsequent:
Entire Roasted Cauliflower
Serves 4
This complete roasted cauliflower recipe is a scrumptious plant-based important or facet dish! I provide two variations right here. You possibly can roast the cauliflower in a flavorful harissa sauce, or you’ll be able to roast it plain (see the notes under). For both choice, discover serving options within the submit above.
- 1 medium cauliflower, about 2 kilos, powerful 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 Mild
- 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 pink 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 pink 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 facet.
**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 fingers 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 surface and fork-tender within the center.
