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Complete Your Pantry
Whole Roasted Spiced Cauliflower
Whole roasted cauliflower is a show-stopping addition to any feast, and one that invites plenty of creativity when it comes to flavorings. Using a deeply aromatic spice paste as your base is the perfect way to maximize flavor with minimal fuss, and all of the Homiah spice kits work wonderfully in this recipe. Regardless of whether you choose the Laksa, Rendang, or Red Curry kit, a touch of tomato and coconut adds a subtle layer of sweetness and acidity that rounds out the deep savoriness of the spices. For the most dramatic effect, serve the cauliflower whole and carve at the table as you might carve roasted meat. The tendrils of steam as you slice through the tender florets are guaranteed to make mouths water and bellies grumble!
- Recipe by Julia Rackow
Whole Roasted Spiced Cauliflower
SERVES TIME
4 75 mins
INGREDIENTS
- 1 medium head of cauliflower (about 1 3/4lbs to 2lbs)
- 2 tbsp unrefined coconut oil, plus more for roasting
- 2 tbsp of any Homiah Spice Kit of your choice (Laksa, Rendang, or Red Curry)
- 4 tsp tomato paste
METHOD
- Preheat your oven to 425°F. Line a rimmed baking sheet with foil.
- Remove the large leaves from the base of the cauliflower. Trim the stalk to create a flat surface for the cauliflower to rest on, then transfer to the prepared baking sheet. Brush all over with coconut oil, then transfer to the oven. Roast until a paring knife or skewer meets very little resistance when piercing into the core, 45 minutes to 1 hour. (If your cauliflower is much larger than 2 pounds, you will need additional baking time.)
- While the cauliflower roasts, whisk together the coconut oil, Homiah spice paste, tomato paste, and 4 tablespoons water. Set aside at room temperature until ready to use.
- Once the cauliflower is tender, remove from the oven and brush all over with the spice mixture. Return to the oven and continue to bake until the sauce is well browned, 10 to 15 minutes more.
- Cut the cauliflower into large wedges to serve or, for more drama, serve whole and carve at the table.
