Whole Roasted Cauliflower is a show-stopping centerpiece that’s as impressive as it is delicious. With a golden, caramelized exterior and a tender, melt-in-your-mouth interior, this dish is a celebration of simplicity and flavor. Aromatic spices and a hint of smokiness elevate the natural sweetness of the cauliflower, creating a symphony of tastes in every bite. Perfect for gatherings or a cozy night in, it’s ready in just over an hour with minimal hands-on prep.
This recipe is a game-changer for anyone seeking a hearty yet healthy option. The contrast of crispy edges and soft, buttery insides makes it irresistibly satisfying. Whether you’re a veggie lover or just exploring plant-based meals, this dish promises to delight your senses and leave you craving more. It’s proof that sometimes, the simplest ingredients can create the most memorable meals.
Ingredients for Whole Roasted 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 (we recommend 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 (adjust to taste for spice level)
Step-by-Step Instructions
- Preheat the oven to 425°F.
- Make the sauce: In a small bowl, mix together the harissa, olive oil, cumin, paprika, thyme, salt, and red pepper flakes until well combined.
- Prepare the cauliflower: Slice the bottom of the core off the cauliflower so it sits flat. Place it in a cast iron skillet.
- Brush with sauce: Brush the cauliflower with ⅓ of the sauce, ensuring it’s evenly coated.
- Roast covered: Cover the skillet with foil and roast for 30 minutes.
- Roast uncovered: Remove the foil and roast for 30 more minutes, or until the cauliflower is fork-tender in the middle.
- Finish with sauce: Remove from the oven and brush with half the remaining sauce. Season with salt and pepper to taste.
- Garnish and serve: Squeeze with lemon juice, garnish with fresh cilantro, and slice into quarters. Serve with the remaining sauce on the side.
Creative Sauce and Topping Ideas
While the harissa-based sauce is delicious, feel free to experiment with other flavors! Try a creamy tahini sauce with lemon and garlic, or a tangy yogurt dressing with dill and mint. For toppings, sprinkle toasted pine nuts, crumbled feta, or pomegranate seeds for added texture and flavor.
Perfect Pairings: Serving Suggestions
This Whole Roasted Cauliflower makes a stunning centerpiece for a vegetarian meal. Serve it with fluffy couscous, quinoa, or roasted sweet potatoes for a hearty dish. Add a side of crisp green salad or warm pita bread to round out the meal.
Storage and Reheating Tips
Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, place the cauliflower in a 350°F oven for 10-15 minutes or until warmed through. For a quicker option, microwave individual slices for 1-2 minutes, but note that the texture may soften slightly.
Time-Saving Hacks for Busy Cooks
Prep the sauce up to 2 days ahead and store it in the fridge—just give it a good stir before using. If you’re short on time, skip the foil step and roast the cauliflower uncovered for 45-50 minutes, checking for doneness with a fork.
Equipment Tips for Best Results
A cast iron skillet is ideal for this recipe, as it distributes heat evenly and helps create a beautifully caramelized exterior. If you don’t have one, use a baking dish or sheet pan lined with parchment paper. Just make sure the cauliflower sits flat for even cooking!
Whole Roasted Cauliflower
Equipment
- cast iron skillet
Ingredients
- 1 medium cauliflower, about 2 pounds, tough outer leaves removed
- Sea salt and freshly ground black pepper
- Lemon wedges, for squeezing
- Fresh cilantro, for garnish
Sauce
- ¾ cup mild harissa, we like 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 the oven to 425°F.
- Make the sauce: In a small bowl, mix together the harissa, olive oil, cumin, paprika, thyme, salt, and red pepper flakes.
- Slice the bottom of the core off the cauliflower so that it sits flat. Place the cauliflower in a cast iron skillet and brush the cauliflower with ⅓ of the sauce. Cover the skillet with foil and roast for 30 minutes.
- Uncover and roast for 30 more minutes, or until the cauliflower is fork-tender in the middle.
- Remove from the oven and brush with half the remaining sauce. Season with salt and pepper and squeeze with lemon juice. Garnish with cilantro, slice into quarters, and serve with the remaining sauce on the side.