Whole Roasted Cauliflower

Whole Cauliflower recipe - The Cooks Pantry


Courtney Roulston



  • 1.2kg cauliflower, leaves on
  • 2 Tb Cobram Estate Extra Virgin Olive Oil olive oil


  • 1 x can Ardmona Diced Tomatoes
  • ½ cup whole roast almonds
  • 2 clove garlic, peeled
  • 2 teaspoons harissa paste
  • 3 Tb Cobram olive oil
  • 2 Tb red wine vinegar
  • 1 Tb maple syrup


  • 1 Tb cumin seeds
  • 1 Tb coriander seeds
  • 1/3 cup pistachio nuts
  • 2 Tb sesame seeds, toasted
  • ½ teaspoon black pepper
  • ½ teaspoon sea salt flakes


  • Pre-heat the oven to 220 C and place the rack in the middle position.
  • Lightly oil a baking tray. Trim off some of the outer leaves from the cauliflower, but leave some intact to protect the cauliflower as it cooks.
  • Cut away the base of the stalk so the cauliflower can sit flat, then cut a cross into the base.
  • In a pot of boiling water, place the cauliflower, stalk side down, and cook for 10 minutes. Transfer to baking tray and drizzle 2 tablespoons of olive oil over the cauliflower and season with sea salt.
  • Bake for a 30 minutes, or until the cauliflower is tender when a small knife is inserted.
  • Meanwhile to make the tomato-harissa sauce, place all the ingredients into a food processor or using a stick blender blend until smooth and thick. Season with a pinch of sea salt and set aside.
  • To make the dukkah, toast off the cumin and coriander seeds in a dry frying pan over a medium heat for 1 minute, or until fragrant. Transfer to a mortar and pestle and pound into a fine powder. Add in the pistachio nuts and sesame seeds and gently pound until a rough powder has formed. Mix in the pepper and sea salt.
  • To serve, spread the tomato-harissa onto the base of a serving platter. Place the whole cauliflower on top of the sauce and scatter over the dukkah. Serve warm.

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