Moroccan Roast Cauliflower

This whole Moroccan roast cauliflower uses all parts of the cauliflower, so is a zero waste recipe! Serve a quarter of the cauliflower each as part of a main, or combine with quinoa or cous cous with roasted veggies for lunch.

Course Dinner

Cuisine Moroccan

Prep Time 10

Cook Time 50

Total Time 1

Servings

Calories 109kcal

Author Jess & Dan

Ingredients

1 teaspoon ground cumin
1 teaspoon ground ginger
1 teaspoon salt
¾ teaspoon black pepper
½ teaspoon ground cinnamon
½ teaspoon ground coriander
½ teaspoon cayenne
½ teaspoon ground allspice
¼ teaspoon ground cloves
1 tablespoon Harissa paste
2 tablespoon olive oil
1 cauliflower

Metric - US Customary

Instructions

Pre-heat your oven to 190c / gas mark 5.
Half-fill a baking pan with water and place it in the bottom of the oven - this will help create some steam and help keep the cauliflower from going dry.
Mix the spices, Harissa paste and 1 tablespoon of olive oil in a bowl until you have a thick paste.
1 teaspoon ground cumin, 1 teaspoon ground ginger, 1 teaspoon salt, ¾ teaspoon black pepper, ½ teaspoon ground cinnamon, ½ teaspoon ground coriander, ½ teaspoon cayenne, ½ teaspoon ground allspice, ¼ teaspoon ground cloves, 1 tablespoon Harissa paste, 2 tablespoon olive oil
Peel off the leaves of the cauliflower and then remove the stalk, making sure not to cut out too much of the core, as you want the whole head intact. Slice the stalk into ~ 0.5cm slices.
1 cauliflower
Place the cauliflower upside down and pour half the spice mix into the underside, then give it a minute for the spice mix to run down into the core and coat the inside (give it a bit of a shake to speed things up).
Flip the cauliflower back over and brush the remaining spice mix over the outside of the cauliflower.
Place the cauliflower core side down onto a baking tray and put in the oven for 30-40 minutes. Cooking times will varydepending on the size of the cauliflower.
While the cauliflower is roasting, toss the core and leaves in 1 tablespoon of olive oil, then season with salt and pepper.
After 30 minutes, start checking the cauliflower in 10 minute intervals until it's done. Check the firmness by inserting a knife and seeing if the texture is right for you. If you want the cauliflower to be a bit softer, leave it in the oven a bit longer.
When you're able to push a knife into the core of the cauliflower without too much resistance, add the stalk and leaves to the tray and put back in the oven for 10 minutes.
Serve up with some couscous and hummus for the perfect Moroccan roasted cauliflower!

Nutrition