Photo: Oxmoor House 
Hands-on Time
25 Mins
Total Time
1 Hour 45 Mins
Yield
Serves 8 (serving size: 1 plate)

Dress up a head of cauliflower, throw it in the oven, and benefit from caramelization and the non-enzymatic browning (often referred to simply as "toasted" or "browned") known in the food nerd-o-sphere as the Maillard reaction. Roasty. Toasty. Caramel-y. Sweet. It's really a thing of beauty when fully roasted--tender, meaty, and completely satisfying.

How to Make It

Step 1

Preheat the oven to 375°.

Step 2

Ready a heavy-bottomed roasting pan or enameled Dutch oven.

Step 3

MAKE A SALAD

Step 4

Peel the oranges and cut each crosswise into 4 slices (per step by step, below).

Step 5

In a small bowl, combine the sliced oranges and the onion, season with 1/8 teaspoon salt, toss, and set aside, covered, at room temperature.

Step 6

CREATE A SEASONED OIL AND A PASTE

Step 7

In a second small bowl, combine the sugar, the remaining 3/8 teaspoon salt, the cumin, the cinnamon, the coriander, the ginger, and 2 tablespoons oil. Stir to combine. Set aside.

Step 8

In a third small, microwave-safe bowl, combine 1/4 cup water and the raisins.

Step 9

Microwave at HIGH for 1 minute or until the raisins are tender (depending on the power of your microwave).

Step 10

Drain the raisins and mash to a paste with a fork so that it resembles (the thick kind of) barbecue sauce.

Step 11

SEASON THE CAULIFLOWER

Step 12

Place the cauliflower on a large plate or cutting board.

Step 13

Brush evenly with 1 tablespoon of the olive oil, then the raisin paste, and finally the spiced oil.

Step 14

Now, put the brush aside and get your hands in there. You know you want to.

Step 15

ROAST!

Step 16

Spray your roasting pan evenly with cooking spray.

Step 17

Place the cauliflower in your roasting vessel and roast for anywhere from 45 minutes to 1 hour and 15 minutes, or until tender. (if a skewer can be inserted and removed without struggle, it's tender.)

Step 18

Baste periodically. Add a touch of water to the bottom of your pan if you find the edges of the cauliflower are caramelizing too rapidly.

Step 19

Remove the cauliflower from the oven.

Step 20

Cover the cauliflower with the lid of your Dutch oven (if it's nowhere to be found, use foil) and let rest for 15 minutes before carving.

Step 21

CARVE AND SERVE

Step 22

As if to carve a roast, slice the cauliflower into 8 (1/2-inch to 3/4-inch) slabs.

Step 23

To serve, smear the surface of each of 8 plates with about 1/2 tablespoon of harissa.

Step 24

Top each with a slab of cauliflower and then garnish with 1 slice of orange and some of the marinated onion.

Step 25

Serve and revel in the meatless-ness.

Step 26

Step by Step: Slicing Oranges

Step 27

1) Slice the stem end and bottom off the oranges. Keep it straight, so you have a safe

Step 28

cutting experience.

Step 29

2) Follow the contour of the orange, and cut just past the white pith. If you lose some flesh on the first cut, that's normal. Now, follow the "white line"--where the pith hits the orange. See? No flesh lost. (you or the orange.) Nice.

Step 30

3) Slice the oranges. Relish in their beauty. Sneak a piece.

Cooking Light Mad Delicious

You May Like

Ratings & Reviews