It’s mid-May so we can officially say summer is around the cauliflower, ugh I mean the corner! Ok, not funny.
But seriously, I have been waiting for summer since last September after we came back from our little voyage around the Mediterranean. These past months, I have been asking Google where I could find a sunny beach and the answer was always somewhere that requires me to take a nine hours flight, #notconvenient. Knowing that I can go to a nice beach for a quick weekend right now really elevates my mood, so I am really thrilled summer is around the corner.
This cauliflower ! I had been thinking about doing a version of a whole baked cauliflower for a long time. After seeing all the delicious and cute roasted cauliflower online I couldn’t help myself and I really do love cauliflower. I usually roast the florets and eat them as a side but keeping the whole veggie creates a fun presentation and makes it a “main” rather than a side.
Sweet chermoula is honestly one of the creation I am the most proud of, it’s simply a basic chermoula made with different ratio and some honey ! It’s powerfully tasty and has the perfect balance of salty, sweet and sour. I make a big batch very often and keep it in the fridge because it really works with everything, it’s my favourite go-to marinade !
Sweet chermoula Whole Roasted Cauliflower
5 tablespoons olive oil
4 tablespoons clear honey
3 garlic cloves, peeled and crushed
3 tablespoons lemon juice
30g fresh coriander, finely chopped
3 teaspoons paprika
2 teaspoons ground cumin
1 ¼ teaspoons salt, or more to taste
1 medium sized whole cauliflower (roughly 600gr)
Flaked almonds for garnish, if desired
Lettuce leaves to serve, if desired
• Preheat the oven to 200°C (180°C fan) and stir all the ingredients for the sweet chermoula together in a bowl until smooth. Alternatively you can place all the ingredients in a food processor.
• With a sharp knife, remove the bottom stalk of the cauliflower and any remaining leaves without damaging core. You want the cauliflower to be able to sit flat in the roasting pan.
• Place the cauliflower upside down and fill it with half of the sauce. Then use both your hands to shake it to make sure that the sauce goes in the inner parts of the cauliflower. Carefully flip the cauliflower inside the roasting pan (so it’s core side-down) and use a brush or your fingers to cover the cauliflower with the rest of the sauce.
• Cover with aluminum foil and place in the oven for 20 minutes or until the cauliflower is almost cooked (you should be able to insert a knife but with some difficulties).
• Uncover and put then pan back in the oven for another 15 to 20 minutes until the cauliflower is soft and fully cooked (you should be able to insert a knife easily) and the cauliflower is nicely golden. Serve with almond flakes and lettuce leaves if desired.