We absolutely love vegetables. I guess that is one of the reasons that we are vegetable farmers. I have seen multiple recipes for roasting whole heads of cauliflower. In fact I think it’s a ‘thing’. Two years ago I created a Ras el Hanout spice mix that I have used on endless things, from Lamb Ragu, to Moroccan Almonds, to this roasted cauliflower. The mix is savory more than just hot. I feel that you have a party in your mouth when you taste it. You can find this mix in my new cookbook Twisted Basics: Laugh, Cook, Eat! It is also available on this blog by searching for Moroccan Almonds. This would accompany anything on the grill, particularly lamb chops. We ate it with leftovers and were swooning!
WHOLE ROASTED CAULIFLOWER
INGREDIENTS:
1 medium to large cauliflower
1 1/2 teaspoons Ras el Hanout
3 tablespoons unsalted butter
3 tablespoons extra virgin olive oil
1/2 teaspoon sea salt
Several grinds of fresh black pepper
INSTRUCTIONS:
In a pot large enough to hold the head of cauliflower, fill with cold water and 1 teaspoon of salt. Clean cauliflower by removing outside leaves and cutting core horizontally so it sits level.
Bring water to a boil and place cauliflower head in the pot with the core on top. The whole head does not have to be submerged. Cover with lid and cook for 6 minutes. Lift with slotted spoon and place in wire mesh strainer for 15 minutes.
Preheat oven to 375 degrees F. Place head of cauliflower in a casserole dish that gives it several inches around it.
Melt butter, oil, salt, pepper and Ras el Hanout over low heat. Baste with butter and spice mixture. Bake for 20 minutes. Baste again. Bake for an additional 25 minutes. Your cauliflower will take from 45 to 90 minutes depending on its size. Baste every 25 minutes until a metal skewer inserted in center indicates that the cauliflower is soft. Let rest for 10 minutes.
Slices into wedges.
Serves 4-6
Laughter is the brightest, in the place where the food is.” –Irish Proverb
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