I did a Moroccan-inspired Christmas and made Roasted Carrots & Cauliflower w/ Tahini, Honey, & Wine. I don't tend to eat a lot of cauliflower. This was so good, though, that I've been craving it ever since! I've been chopping up the cauliflower; tossing it in olive oil, tahini, honey, cumin, coriander, cloves, smoked paprika, salt, and pepper; and roasting it on a baking sheet. Cauliflower is one of those things that you can roast whole, though.
I generally recommend against this because it doesn't always have the most even cook. The outer layers can soften too much while the inner core doesn't cook all the way through. Wrapping the produce in foil or tossing it in a Dutch oven or other baking dish is a great option, though! I also packed in a little extra of the seasoning on top, so that it would keep the outer layer from burning. Although you can also skip this step to get a little extra crunch on top of the cauliflower. You can also get a similar effect taking off the lid to the Dutch oven and putting it on broil for a couple of minutes or use a handheld kitchen blow torch (like a crème brûlée torch).
Gallery
I managed not to get any good pictures of the roasted cauliflower after it came out of the oven! But it was absolutely delicious. I ended up dipping it in Potluck Avocado Dip w/ Greek Yogurt & Walnuts. Which I also managed not to get any photos of!
Variations of Roasted Cauliflower
Roasted cauliflower has been my new favorite food lately. It has a nice earthy flavor without being overpowering. You can also mix and match broccoli or any variety of green, purple, or orange cauliflower. As well as substitute carrots, Brussel sprouts, or any fruits and vegetables of choice.
Cut off the stem of the cauliflower and place in a Dutch oven. Some people like to keep the stem on for aesthetic purposes. The lid of my Dutch oven wouldn't fit if I didn't cut it off. Although it's entirely optional.You can alternatively wrap the cauliflower in aluminum foil.
Mix the rest of the ingredients together in a small bowl. Drizzle over the cauliflower, making sure to coat it completely.
Add the lid and roast for 45-60 minutes, or until tender. The time will vary slightly depending on the size of the cauliflower.
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