Whole roasted cauliflower

Clues

1. Prepare the oven:
   Preheat the oven to 204°C (400°F). Place a small baking pan with water on the bottom rack of the oven to create steam.
2. Cut the cauliflower:
   Rinse and dry the cauliflower. Carefully cut off the bottom stem to keep it flat, but leave the head intact. Remove excess green leaves.
3. Preparation of the sauce:
   In a bowl, combine the olive oil, water, shawarma spice mix (or curry powder), harissa paste, maple syrup and sea salt. Adjust the seasoning to your liking.
4. Marinate the cauliflower:
   Turn the cauliflower upside down and pour the sauce into the core and shake to coat the inside. Turn it upright again and spread the remaining sauce evenly over the entire cup.
5. Roast the cauliflower:
   Place the cauliflower in an ovenproof skillet or cast iron skillet, pit side down. Sprinkle a pinch of extra salt and spices on top. Roast for 35-50 minutes, or until a knife lightly pierces the center.
6. Coloring:
   If desired, grill the oven for 2-4 minutes for a golden, crispy exterior. Pay close attention to avoiding burns.
7. Serve:
   Let the cauliflower rest for 5-10 minutes before slicing. Garnish with fresh thyme or parsley and serve warm.

Inference

This whole roasted cauliflower is tender, flavorful, and visually stunning. It’s a versatile dish that pairs beautifully with quinoa, chimichurri sauce, or roasted chickpeas for extra protein. Whether you make it the star of a meal or a complementary side dish, its bold flavors and ease of preparation make it a favorite in your recipe collection.

Enjoy this healthy, elegant dish!