Oven baking, in my opinion, it is the best way to treat cauliflower. Everyone who claims that it is bland, boring or even tasteless, should try this recipe. Full of punchy flavours, Middleeastern spices, and great textured cauliflower is something much more than just a plain veggie.
For this recipe I used a middle-size cauliflower but go wild with it and double the ingredients.
No leftovers guaranteed!!
Makes 2 servings
- 1 cauliflower (medium)
- 2-2 and 1/2 tbsp maple syrup
- 1-1 and 1/2 tbsp harissa
- 2 tbsp olive oil
- 1 tsp ground cumin
- 1 tsp ground corriander
- 1/2 tsp salt
- 1/2 cup plain yoghurt (for serving)
- pomegranate seeds (for garnishing)
- fresh corriander leaves (for garnishing)
- lime wedges (for serving)
Heat the oven to 215 degrees C (no fan).
Divide the cauliflower into florets and cut the harder parts into one-bite chunkes. Set aside.
In a bowl add all marinate ingredients: maple syrup, harissa, olive oil, ground cumin and corriander, salt. Mix well.
Add the cauliflower to the marinate and mix everything gently but precisely, taking care to not to break the florets. For the best results use your hands and make sure to coat each floret.
Line the baking sheet with the paper and spread all cauliflower pieces in one layer.
Bake for about 15-20 minutes. At the last stage you can use grill to get the beautiful caramelisation effect watching carefully as it burns quickly.
Transfer the cauliflower into a serving plate. Garnish with pomegranate seeds and fresh corriander leaves.
Serve with cold plain yoghurt and lime wedges on the side.