BRAISED WHOLE CAULIFLOWER RECIPES

Steps:

• Make the cauliflower: Preheat the oven to 300°F (150°C).
• In a small bowl, stir together the paprika, cumin, salt, and pepper.
• Add the head of cauliflower to a medium bowl and rub the spice mixture all over. Let sit for about 10 minutes.
• Heat 1 tablespoon of olive oil in a large Dutch oven or cast iron pot over medium-high heat. When the oil is shimmering, use tongs to transfer the seasoned cauliflower to the pot and sear for 1–2 minutes per side, until golden brown all over. Remove the cauliflower from the pot and set aside.
• Add the remaining 2 tablespoons of oil to the pan, along with the onion. Sauté until the onion is translucent, 5–7 minutes. Add the garlic and sauté until fragrant, 1–2 minutes.
• Deglaze the pot with ½ cup (120 ml) of the vegetable stock, stirring with a wooden spoon to scrape up any browned bits stuck to the bottom. Reduce the heat to medium-low. Add the honey, lemon zest, and lemon juice and stir to combine. Return the cauliflower to the pot, along with the remaining 1½ cups (360 ml) vegetable stock and the sprigs of parsley.
• Cover the pot with a lid and transfer to the oven. Braise the cauliflower for 35–40 minutes, until tender but still holding together.
• While the cauliflower is braising, make the salsa verde: Add the garlic, shallot, parsley, mint, and cilantro to a food processor. Process for 1–2 minutes, until finely chopped.
• With the processor running, add the olive oil, salt, red wine vinegar, and cumin. Process until smooth, thick, and light green in color.
• Add the orzo to a medium bowl and spoon in the salsa verde. Toss until the orzo is well coated.
• Remove the cauliflower from the braising liquid and return the pot to the stove over medium heat. Reduce the braising liquid for 10–12 minutes, until thick enough to coat the back of a spoon. Season with salt to taste.
• Scoop the orzo onto a serving platter and place the cauliflower on top. Spoon the reduced braising liquid over the cauliflower. Garnish with the chopped parsley.
• Serve warm.
• Enjoy!

Steps:

• 1. Preheat the oven to 180ºC/350ºF/gas 4.
  2. Peel the garlic, then add to a pestle and mortar with the paprika and half the thyme leaves. Bash well to a rough paste, then muddle in 2 tablespoons of olive oil and season.
  3. Zest the lemon into a separate bowl and set aside.
  4. Trim the outer cauliflower leaves. Trim away and discard the stalk so the cauliflower can sit flat, then cut a cross into the base.
  5. Rub the paprika paste all over the cauliflower, then place in a medium casserole pan. Drizzle over the sherry and squeeze the lemon juice on top.
  6. Cover and pop in the hot oven for around 1 hour 20 minutes, or until tender, removing the lid for the final 20 minutes.
  7. Remove the pan from the oven, then pour in the tomatoes, tearing or slicing them up into chunks. Sprinkle over the lemon zest and pick over the remaining thyme leaves.
  8. Return the pan to the oven for a further 10 minutes, or until the cauliflower is golden.
  9. Meanwhile, toast the almonds in a dry frying pan over a medium-low heat until golden, then leave to cool.
  10. Once ready, take the pan out of the oven. Scrunch over the toasted almonds, then pick, roughly chop and scatter the parsley leaves on top.
  11. Drizzle with extra virgin olive oil, then carve up and serve with pilaf rice and steamed greens, or as part of a bigger spread.