Whole Roasted Spiced Cauliflower - Paleo, Whole30

Updated at: Thu, 17 Aug 2023 13:19:19 GMT

Step 1

Preheat oven to 450F.

Step 2

Using a paring knife, trim the stem of the cauliflower so that it rests flat without toppling over. Be sure to keep the green leaves intact for presentation.

Step 3

In a stock pot with steamer insert or Dutch Oven, steam whole cauliflower for 25 minutes or until you can easily pierce the centre with a knife.

Step 4

Meanwhile, in a dry skillet over low heat, toast the coriander and cumin seeds (approximately 6-8 minutes or until spices are warm and fragrant). Transfer toasted spices to a mortar and pestle, or food processor, along with paprika, thyme, and garlic. Bash everything to a paste. Add the EVOO and stir to combine. Set mixture aside.

Step 5

In a small bowl, combine 1 tsp harissa with two tbsp EVOO. Set aside.

Step 6

Transfer steamed cauliflower to an oven-safe skillet or roasting tray. Massage the spice paste all over of the cauliflower florets (no need to rub the leaves). Season with salt and pepper. Roast cauliflower 20-25 minutes or until golden brown and crispy. For even crispier edges, switch the oven to the broil setting for a minute or two just before removing from oven.

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