Today, I’m excited to share a vibrant and flavour-packed dish that’s sure to become a favourite in your kitchen – Whole Roasted Harissa Cauliflower with Butterbean Spread and Chimichurri. This dish is not only visually stunning but also a delicious fusion of bold spices and fresh, zesty flavours. So let’s jump into it!
How do I prepare a whole cauliflower for roasting?
To prepare a whole cauliflower for roasting, remove the outer leaves and trim the stem so the cauliflower can sit flat. Be careful not to cut too much of the stem, as you want the head to remain intact. Rinse the cauliflower under cold water and pat it dry before seasoning. In order to get a ‘crispy’ outer than isn’t soggy, this step is important.
What temperature do I need to roast my whole cauliflower on?
Roasting a whole cauliflower at 200 degrees celsius is ideal. This temperature allows the cauliflower to cook evenly, developing a nice, caramelised exterior while becoming tender on the inside. Of course, this is only a guide and will also depend on how small or large your oven is too.
Do I need to pre-boil my cauliflower before roasting?
Pre-boiling cauliflower before roasting is not necessary, but it can be done depending on the texture you prefer and the time you have. Here are some considerations:
– Pre-boiling can ensure that the cauliflower is evenly cooked all the way through, especially if you prefer a very tender interior.
– Pre-boiling can reduce the overall roasting time, which can be helpful if you’re in a hurry.It adds an additional step to the cooking process, which might not be necessary if you have the time to roast it fully in the oven.
– If not monitored carefully, pre-boiled cauliflower can become too soft, making it difficult to achieve a nice, crispy exterior.
How long does it take to roast a whole cauliflower?
Roasting a whole cauliflower typically takes between 45-60 minutes. The exact time can vary based on the size of the cauliflower and your oven. You’ll know it’s done when it’s tender throughout and slightly charred on the outside.
Do I need to cover the cauliflower while roasting?
No, you don’t need to cover the cauliflower while roasting. Leaving it uncovered allows it to develop a beautiful, golden-brown crust. If you find the top is browning too quickly, you can tent it with foil during the last 15-20 minutes of roasting. Alternatively, brush a little water over the top to prevent further charring towards the end.
Whole Roasted Harissa Cauliflower
4
15
45
1
Ingredients
1 Whole Cauliflower
1 tbsp Harissa Paste
1 tbsp Olive Oil
1 tsp Flaky Sea Salt
- Chimichurri
1/2 cup Parsley
1 tsp Dried Oregano
2 tbsp Red Wine Vinegar
2/3 cup Olive Oil
3 Garlic Cloves
1 Chilli
1 tsp Flaky Sea Salt
- Butterbean Spread
400 g Butterbeans
2 Garlic Cloves
1/3 cup Water
1 tsp Salt
1 tsp Lemon Zest
2 tbsp Nutritional Yeast Flakes
Directions
- Preheat your oven to 200°C. Remove the outer leaves of the cauliflower and trim the stem slightly so it can sit flat.
In a small bowl, mix the harissa paste, olive oil and salt. Rub this mixture all over the cauliflower, ensuring it’s well-coated. Place the cauliflower on a baking sheet lined with parchment paper and roast for 45-60 minutes, or until the cauliflower is tender and slightly charred on the outside. - While the cauliflower is roasting, prepare the butterbean spread. In a food processor, combine the butterbeans, garlic, lemon zest, water, salt, and nutritional yeast flakes. Blend until smooth and creamy. If the mixture is too thick, you can add a bit of water or more olive oil to reach your desired consistency.
- In a seperate bowl, combine the parsley, olive oil, garlic, red wine vinegar, chilli, oregano and salt. Mix well to combine. Let it sit for at least 10 minutes to allow the flavours to meld together.
- Spread the butterbean spread on a serving platter. Place the roasted cauliflower on top of the spread.
Generously drizzle the chimichurri over the cauliflower. Enjoy!
