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Whole Roasted Cauliflower

Crisp edges, tender center, and a smoky harissa glow.
Lemon-bright, cumin-warm flavors with a gentle kick.
Finish with cilantro and thyme for a roast worth sharing.

side dish ⏱ 75 min 220 kcal / portion 20.0 g carbs / portion (estimated) vegan 🔗 Original source

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Whole Roasted Cauliflower
v1 · rb0e705f985 20260727Z1751 907 g cauliflower 🔥 preheat the oven to 220°C 🌀 mix the harissa sauce in a bowl 🔪 slice the bottom of the cauliflower core so it sits flat place the cauliflower in a cast iron skillet brush the cauliflower with one-third of the sauce 🔥 ⏱ 30 min cover the skillet with foil and roast 🔥 uncover and roast 30 more min until fork-tender in the middle 🌀 brush with half the remaining sauce and season with salt and pepper 🍽 squeeze with lemon juice and garnish with cilantro 🔪 slice into quarters and serve with the remaining sauce on the side Whole Roasted Cauliflower 🥦 177 ml harissa 3 tbsp olive oil ¾ tsp cumin ¾ tsp smoked paprika ¾ tsp thyme ½ tsp sea salt ¼ tsp red pepper flakes sea salt to taste black pepper to taste 1 piece lemon 1 piece cilantro one-third half of remaining sea salt, black pepper lemon, cilantro remaining sauce
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Preparation steps

  1. preheat the oven to 220°C
  2. mix the harissa sauce in a bowl
  3. slice the bottom of the cauliflower core so it sits flat
  4. place the cauliflower in a cast iron skillet
  5. brush the cauliflower with one-third of the sauce
  6. cover the skillet with foil and roast 30 min
  7. uncover and roast 30 more min until fork-tender in the middle
  8. brush with half the remaining sauce and season with salt and pepper
  9. squeeze with lemon juice and garnish with cilantro
  10. slice into quarters and serve with the remaining sauce on the side

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