I came across this sensational recipe on the Primal Gourmet blog (@primalgourmet) which in turn was inspired by a Jamie Oliver recipe (@jamieoliver) . As with many recipes it is open to interpretation and expermentation. Add or subtract any ingredients you like, make it your own! My version included roasting with red onion and red capsicum. Along with the toasted nuts I also topped mine with a handful of dried cranberries which I had lightly cooked in butter until they puffed up and the colour intensified, verdict...YUM!
WHOLE-ROASTED SPICED CAULIFLOWER
1 head cauliflower – leaves intact (optional)
1 tsp coriander seed
½ tsp cumin seed
1 tsp smoked paprika
2 garlic cloves
1 tsp fresh thyme leaves
Salt and Pepper
¼ cup EVOO
1 tsp harissa paste
2 tbsp EVOO
¼ cup Simple Tahini Sauce – see Simple Tahini Sauce recipe here
1 tbsp chopped fresh parsley
¼ cup pine nuts – toasted
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.
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.
Meanwhile, in a small dry frying pan 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.
In a small bowl, combine 1 tsp harissa with two tbsp EVOO. Set aside.
Preheat oven to 230C.
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 grill setting for a minute or two just before removing from oven. NOTE: if grilling to finish, keep a very close eye on the cauliflower so that it does not burn.
Remove roasted cauliflower from oven and transfer to serving platter. Drizzle with tahini and harissa oil. Garnish with toasted pine nuts and chopped parsley.