Whole Roasted Cauliflower

By November 3, 2015

This elegant (and easy!) cauliflower preparation is a great alternative for any vegan or vegetarian guests at your holidays feasts. Inspired by Bon App├ętit's Whole Roasted Cauliflower with Whipped Goat Cheese.

 1 large head cauliflower, leaves removed but core intact
 1 cup tomato sauce
 2 cups apple cider
 3 minced or grated cloves of garlic
 2-3 tbsp butter or oil
 1 tbsp Harissa or other hot pepper paste
 1 tsp salt, 1/4 tsp pepper
 1 bay leaf
 1/2 pint cherry tomatoes
1

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.)

2

Meanwhile, preheat oven to 425 degrees.

3

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.

4

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.

5

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

 1 large head cauliflower, leaves removed but core intact
 1 cup tomato sauce
 2 cups apple cider
 3 minced or grated cloves of garlic
 2-3 tbsp butter or oil
 1 tbsp Harissa or other hot pepper paste
 1 tsp salt, 1/4 tsp pepper
 1 bay leaf
 1/2 pint cherry tomatoes

Directions

1

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.)

2

Meanwhile, preheat oven to 425 degrees.

3

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.

4

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.

5

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.

Whole Roasted Cauliflower

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