Fall · HarvestGuide.ca

Whole Roasted Cauliflower

Ingredients

• 1 large cauliflower (about 1 kg), leaves trimmed, stem cut flat
• 4 tbsp olive oil or melted butter
• 2 tsp smoked paprika, 1 tsp ground cumin, 1 tsp salt
• 2 cloves garlic, grated
• Sauce: 250 mL plain yogurt, 2 tbsp tahini, juice of half a lemon, salt
• To finish: chopped parsley, toasted almonds or pine nuts, pomegranate seeds

Instructions

1. Trim the outer leaves and cut the stem flush so the head sits flat. Leave the head whole.
2. Steam it for 10 minutes in a covered pot with a few centimetres of water — stem down, florets up. A skewer should meet some resistance still; it finishes in the oven.
3. Lift it out carefully and let it drain and dry for 10 minutes. Pat the surface dry; wet cauliflower steams instead of browning.
4. Heat the oven to 220 °C. Mix the oil with the paprika, cumin, salt and garlic.
5. Set the head in an ovenproof pan and rub the spiced oil over the whole surface, working it into the crevices.
6. Roast 40–45 minutes, until deeply browned all over and a knife slides into the stem with no resistance. Tent with foil if it darkens too fast.
7. Whisk the sauce ingredients with a splash of water until pourable. Season.
8. Rest the cauliflower 5 minutes, then bring it whole to the table, spoon over some sauce, and scatter with herbs and nuts. Carve into wedges.

From HarvestGuide.ca — https://harvestguide.ca/recipes/whole-roasted-cauliflower-canada/
Always adjust canning process times for your altitude and follow a tested Canadian recipe.