Whole Roasted Cauliflower
Ingredients
The cauliflower
-
1
medium
cauliflower
-
2
pounds
cauliflower weight
-
to taste
sea salt
-
to taste
freshly ground black pepper
-
for serving
lemon wedges
-
for garnish
fresh cilantro
The sauce
-
¾
cup
mild harissa
-
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 by mixing harissa, olive oil, cumin, paprika, thyme, salt, and red pepper flakes in a small bowl.
- Prepare the cauliflower by cutting off the bottom of the core so it sits flat.
- Place the cauliflower in a cast iron skillet and brush with ⅓ of the sauce.
- Cover the skillet with foil and roast for 30 minutes.
- Remove the foil and roast for another 30 minutes until tender.
- If using the sauce, brush the cauliflower with half of the remaining sauce, season, and serve with lemon juice and cilantro.
Nutrition Facts (estimated)
Servings
4
Calories
250
Total fat
15g
Total carbohydrates
25g
Total protein
5g
Sodium
300mg
Cholesterol
0mg
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