Cauliflower has been having a moment for the past year or two. There are great variations of it showing up on menus everywhere, and I’ve even used it in maybe half a dozen recipes on this site. But how I really know it’s in the spotlight is because whenever I drive into Manhattan I see a billboard for cauliflower rice right up there next to ads for iPhones, luxury cars and Broadway shows. That’s some prime real estate!
It’s great to see this vegetable that most of us avoided like the plague as kids becoming so accepted. It’s filled with vitamins B, C and K, and is very low in calories. Plus, as we’ve been seeing through all it’s various incarnations lately, it’s very versatile. However, I’m keeping it relatively old school for today’s recipe. It’s a whole cauliflower, roasted in the oven. Pretty simple. I did give it a little kick with a really tasty harissa rub though.
If you’re not familiar with harissa, it’s a spicy paste made from various types of chili peppers. With origins linked to North Africa, it’s often used to heat up Moroccan food the way we think of hot sauce in Mexican dishes. And it’s perfect on cauliflower!
The spice in this recipe is subtle; the idea is that it accentuates the cauliflower. So don’t be afraid if you’re averse to “hot” dishes, because this isn’t that.
The whole roasted cauliflower is a great main dish for a family dinner. You can cut it like a cake and serve with rice or vegetables, and it’s really great for you, too! So give this a try and be sure to tag @nutfreevegan on social media so I can see your photos.
Harissa Whole Roasted Cauliflower
Ingredients
- 1 large cauliflower
- 1 Tbsp. olive oil
- Juice from ½ lemon
- 1 clove garlic minced
- 2 Tbsp. harissa paste
- ¼ tsp. salt
- ¼ tsp. pepper
Instructions
- Preheat oven to 350˚F.
- Remove green leaves from cauliflower and level out the stem so it sits flat. Place on a parchment-lined baking sheet.
- Mix olive oil, lemon juice, garlic, harissa paste, salt and pepper together in a large bowl.
- Brush the mixture over the cauliflower, covering it thoroughly. Put in oven for 50 minutes or until completely cooked. Slice and serve.
Notes
Nutrition
Thanks for the simple and great recipe Steven. I’m finding Moroccan recipes are naturally vegan, so thanks for the reminder!