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.

Keith Schroeder
Recipe by Oxmoor House October 2014

Gallery

Credit: Oxmoor House

Recipe Summary

hands-on:
25 mins
total:
1 hr 45 mins
Yield:
Serves 8 (serving size: 1 plate)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 375°.

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

  • MAKE A SALAD

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

  • 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.

  • CREATE A SEASONED OIL AND A PASTE

  • 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.

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

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

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

  • SEASON THE CAULIFLOWER

  • Place the cauliflower on a large plate or cutting board.

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

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

  • ROAST!

  • Spray your roasting pan evenly with cooking spray.

  • 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.)

  • 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.

  • Remove the cauliflower from the oven.

  • 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.

  • CARVE AND SERVE

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

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

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

  • Serve and revel in the meatless-ness.

  • Step by Step: Slicing Oranges

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

  • cutting experience.

  • 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.

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

Source

Cooking Light Mad Delicious

Nutrition Facts

274 calories; fat 16.5g; saturated fat 2.3g; mono fat 11.4g; poly fat 1.8g; protein 6g; carbohydrates 31g; fiber 8g; cholesterol 0mg; iron 2mg; sodium 372mg; calcium 98mg.
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