A whole roasted cauliflower spiked with Moroccan flavors, for a whimsical vegetarian and vegan holiday entree. —Y
roasted hazelnut oil
navel orange, zested & juiced
ground black pepper
flat leaf parsley, roughly chopped
roasted hazelnut, roughly chopped
Preheat oven to 375ºF. Place cauliflower in a large dutch oven or other high-sided oven proof pot or dish.
In a small bowl, mix oil, zest, juice, and saffron. Pour evenly oven cauliflower, rubbing with hands to evenly distribute. Sprinkle over salt and pepper. Bake for 45 minutes. Remove from oven and evenly pour oven coconut milk and ¼ cup water. Bake for an additional 10 to 15 minutes.
Immediately before serving, sprinkle over parsley and hazelnuts. Slice into quarters. Serve hot.
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