Whole Roasted Cauliflower

Ingredients

• 1 large head cauliflower, leaves trimmed
• 3 tbsp olive oil
• 2 cloves garlic, grated
• 1 tsp smoked paprika
• 1/2 tsp ground cumin
• 1 tsp salt
• 1/4 tsp black pepper
• 1 lemon, zest and juice
• For the sauce: 1/2 cup plain Greek yogurt or 3 tbsp tahini thinned with water
• 1 tbsp lemon juice
• pinch of salt
• chopped parsley and toasted pine nuts, to serve

Steps

1. Heat the oven to 425°F. Trim the stem so the cauliflower sits flat, keeping the core intact.
2. Lower the whole head into a pot of boiling salted water and simmer 6 to 8 minutes, until a knife slides in partway. Drain well upside down for 5 minutes.
3. Mix the oil, garlic, paprika, cumin, salt, pepper and lemon zest. Set the cauliflower in an oven-safe skillet and brush the spice oil all over it.
4. Roast 40 to 50 minutes, basting once, until deep golden brown and a knife goes easily into the center.
5. Stir the sauce ingredients together. Squeeze lemon juice over the cauliflower, scatter with parsley and pine nuts, and cut into wedges at the table with the sauce.

TipThe quick simmer first means the center turns tender at the same time the outside browns; skip it and the outside burns before the core is done.