Whole Roasted Cauliflower with Sweet Chermoula

Ingredients

• 1 largeWhole cauliflower, leaves trimmed
• 0.5 tbspFresh cilantro, chopped
• 0.25 tbspFresh parsley, chopped
• 4 cloveGarlic, minced
• 1.5 tspGround cumin
• 1 tspSweet paprika
• 0.5 tspGround ginger
• 5 tbspOlive oil
• 2 tbspHoney
• 2 tbspFresh lemon juice
• 1 tspSalt
• 2 tbspToasted almonds, chopped, for garnish
• 2 tbspPomegranate seeds, for garnish

Instructions

1. 1

   Bring a large pot of salted water to a boil. Boil the whole cauliflower for 8-10 minutes until just barely tender (it should still hold its shape firmly). Drain well and let cool slightly.

2. 2

   Preheat the oven to 200°C (400°F) and line a baking dish or sheet with parchment paper.

3. 3

   In a bowl, whisk together the cilantro, parsley, garlic, cumin, paprika, ginger, olive oil, honey, lemon juice, and salt to make the sweet chermoula.

4. 4

   Place the cauliflower in the prepared dish and brush generously all over with about two-thirds of the chermoula, working it into the crevices.

5. 5

   Roast for 40-45 minutes, basting with the remaining chermoula every 15 minutes, until deeply golden brown and tender all the way through.

6. 6

   Transfer the cauliflower to a serving platter.

7. 7

   Scatter with toasted almonds and pomegranate seeds just before serving.

8. 8

   Serve whole at the table, slicing into wedges to share.