Sweet Chermoula Whole Roasted Cauliflower

INGREDIENTS

• 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

 METHOD 

 • 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.