Whole Roasted Rose Harissa Cauliflower

Photo by Minimalist Baker UK

Using Alexandra’s Rose Harissa Paste

1 large head cauliflower
2 Tbsp avocado / coconut oil
2 Tbsp water
2 Tbsp curry powder
1-2 tsp Alexandra's Rose Harissa Paste
2 tsp maple syrup
1/2 tsp sea salt
For Serving (optional)
Fresh parsley
Cooked quinoa
  1. Preheat the oven to 200ºC. Fill a small baking tray halfway with water and set on the bottom of the oven - this will provide steam and help with cauliflower cook more evenly

  2. Rinse and dry the head of cauliflower and carefully cut off the bottom stalk without removing too much of the core to keep it intact for baking. Peel away any remaining green leaves and place in a cast iron skillet (or any other oven safe pan)

  3. In a mixing bowl, mix together oil, water, curry powder, harissa paste, maple syrup and salt. Taste and adjust flavour as needed

  4. Flip the cauliflower upside down and pour on most of the sauce. Let the sauce pour down the core, shake it around and flip the cauliflower back over and use a brush to rub the rest of the leftover sauce (including any that collected in the pan) all over the outside. Place the cauliflower core-side down before baking and add an extra pinch of salt and spice blend for extra flavour

  5. Place skillet in oven and roast for 35-50 minutes (depending on size) or until a knife easily pierces the core. If you prefer softer cauliflower, roast for longer.

  6. To brown the outside, increase the heat to grill and roast for a further 2-4 minutes, watching carefully as not to burn

  7. Remove from the oven and enjoy as is or garnish with desired sauces and sides (quinoa etc).

Serves 4

Recipe adapted from Minimalist Baker: https://minimalistbaker.com/the-best-whole-roasted-cauliflower-5-ingredients/