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Serves
2-4
Author Notes
A whole roasted cauliflower spiked with Moroccan flavors, for a whimsical vegetarian and vegan holiday entree. —Y
Ingredients
1 bunch
cauliflower
1 tablespoon
roasted hazelnut oil
1
navel orange, zested & juiced
1 pinch
saffron threads
1 teaspoon
salt
1/2 teaspoon
ground black pepper
1/4 cup
coconut milk
1/2 cup
flat leaf parsley, roughly chopped
1/3 cup
roasted hazelnut, roughly chopped
Directions
- 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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