Description
This Whole Roasted Cauliflower recipe features a beautifully roasted head of cauliflower brushed with a flavorful harissa sauce made with mild harissa paste, olive oil, cumin, smoked paprika, thyme, and red pepper flakes. Roasted in a cast iron skillet, the cauliflower becomes tender inside while developing a crisp, caramelized exterior. Garnished with fresh cilantro and served with lemon wedges, this dish is a vibrant, aromatic, and satisfying vegetarian centerpiece perfect for any meal.
Ingredients
Cauliflower
- 1 medium cauliflower, about 2 pounds, tough outer leaves removed
- Sea salt and freshly ground black pepper, to taste
- Lemon wedges, for squeezing
- Fresh cilantro, for garnish
Sauce
- ¾ cup mild harissa (such as 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 Oven: Preheat the oven to 425°F to prepare for roasting the cauliflower evenly.
- Prepare the Sauce: In a small bowl, combine the mild harissa paste, extra-virgin olive oil, ground cumin, smoked paprika, dried thyme, sea salt, and red pepper flakes. Mix thoroughly until smooth and well blended.
- Prepare Cauliflower: Slice off the bottom of the cauliflower core so it sits flat in the skillet. Place the cauliflower head into a cast iron skillet.
- Apply Sauce and Initial Roast: Brush one-third of the prepared sauce all over the cauliflower. Cover the skillet tightly with aluminum foil and roast in the preheated oven for 30 minutes to start softening the cauliflower.
- Uncover and Finish Roasting: Remove the foil and continue roasting the cauliflower for another 30 minutes, or until it is fork-tender in the center and golden on the outside.
- Add More Sauce and Season: When done roasting, remove the cauliflower from the oven and brush it with half of the remaining sauce. Season with additional sea salt and freshly ground black pepper to taste, then squeeze lemon juice over the top.
- Garnish and Serve: Garnish with fresh cilantro leaves, slice the cauliflower into quarters, and serve with the remaining harissa sauce on the side for dipping or additional flavor.
Notes
- For a no-sauce version, roast the cauliflower similarly by slicing off the core bottom to sit flat and coating it with 2 tablespoons olive oil and ½ teaspoon sea salt. Cover and roast for 30 minutes, then uncover, drizzle with 2 more tablespoons olive oil, and roast for another 30 minutes until golden and tender.
- This recipe works well as a vegetarian main dish or a hearty side.
- Adjust red pepper flakes to control spice level.
- Allow cauliflower to rest a few minutes after roasting for the flavors to set.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
