Whole roast cauliflower
Roasting a whole cauliflower requires minimum effort with maximum results and can be served with good quality soft goat’s cheese
SERVES
2
PEOPLE
PREP TIME
10
MINUTES
COOKING TIME
40
MINUTES
Ingredients
1 whole cauliflower
2 tbsp rapeseed oil
2 tbsp water
1 tbsp red pepper flakes
2 tsp harissa paste
2 tsp maple syrup or honey
a good pinch of sea salt
For serving:
200g soft goat’s cheese
fresh parsley, chopped
couscous flavoured with harissa (optional)
Method
Preheat the oven to 200°C and fill a baking pan or casserole halfway with water. Leave in the bottom of the oven for steam.
Remove the stalk and any leaves carefully leaving the core intact. Place the cauliflower in a large casserole or oven dish.
In a large bowl, combine the oil, water, red pepper flakes, harissa paste, maple syrup and salt. Baste the cauliflower in the sauce, flipping it upside down making sure everything is well coated.
Roast core side down in the oven for around 40 minutes until a knife can easily pierce the core. I like to turn on the grill to brown or even blacken the top of the cauliflower for a few minutes at the end.
Serve in the middle of the table with a good dollop of goat’s cheese on top. This dish also pairs really well with couscous and salsa verde.
