Whole Roasted Cauliflower
This elegant (and easy!) cauliflower preparation is a great alternative for any vegan or vegetarian guests at your holidays feasts. Inspired by Bon Appétit's Whole Roasted Cauliflower with Whipped Goat Cheese.
In a pot large enough to hold the whole head of cauliflower, bring the tomato sauce, apple cider, the minced or grated garlic cloves, butter or oil, harissa, salt and pepper and a bayleaf to a boil. Add the whole head of cauliflower and cook at a simmer for 10-15 minutes, until you can pierce it with a knife (but before it slides in too easily.)
Meanwhile, preheat oven to 425 degrees.
Remove the cauliflower using a slotted spoon (or two) from the sauce and allow all the excess to drip off. Place the cauliflower in a parchment lined baking dish or pie dish (for easy cleanup) and roast for 30-35 minutes, so that the top becomes lightly browned.
While the cauliflower is roasting, reduce the sauce. Add in the cherry tomatoes, and as they become soft, smash them against the sides of your pot with the back of a wooden spoon. The sauce should reduce by about half, but not burn so keep an eye on it.
Serve the whole cauliflower as is for a festive presentation with the sauce spooned around the sides. Slice into thick slabs, and top with a few spoonfuls of the sauce.
Ingredients
Directions
In a pot large enough to hold the whole head of cauliflower, bring the tomato sauce, apple cider, the minced or grated garlic cloves, butter or oil, harissa, salt and pepper and a bayleaf to a boil. Add the whole head of cauliflower and cook at a simmer for 10-15 minutes, until you can pierce it with a knife (but before it slides in too easily.)
Meanwhile, preheat oven to 425 degrees.
Remove the cauliflower using a slotted spoon (or two) from the sauce and allow all the excess to drip off. Place the cauliflower in a parchment lined baking dish or pie dish (for easy cleanup) and roast for 30-35 minutes, so that the top becomes lightly browned.
While the cauliflower is roasting, reduce the sauce. Add in the cherry tomatoes, and as they become soft, smash them against the sides of your pot with the back of a wooden spoon. The sauce should reduce by about half, but not burn so keep an eye on it.
Serve the whole cauliflower as is for a festive presentation with the sauce spooned around the sides. Slice into thick slabs, and top with a few spoonfuls of the sauce.