Whole Roasted Cauliflower Recipe
harissa marinated, caramelized fennel purée, hazelnuts
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Whole Cauliflower & Marinade
Caramelized Fennel Purée
Hazelnut Gremolata & Finish
Cooking & Serving
Method
Whole Cauliflower & Marinade
- 1
Prepare and marinate cauliflower
Preheat oven to 400°F (200°C). Remove outer leaves from the cauliflower and trim the stem so it sits flat while keeping the head intact. In a small bowl whisk together 3 tbs olive oil, 2 tbs harissa, 1 tbs lemon juice, 1 tsp minced garlic, 1 tsp salt, 0.5 tsp black pepper, 1 tsp smoked paprika and 0.5 tsp ground cumin until smooth. Rub the paste all over the cauliflower, getting into crevices. Let sit at room temperature for 15–20 minutes (or refrigerate up to 2 hours).
- 2
Roast the cauliflower
Place the marinated cauliflower on a rimmed baking sheet or an ovenproof skillet. Drizzle 1 tbs olive oil around the base and pour 1/2 cup water into the pan (not over the cauliflower) to create steam. Roast at 400°F for 35–50 minutes, basting once or twice with pan juices or 1 tbs melted butter, until deeply golden on the outside and tender when pierced through the core with a knife (a thermometer in the center should read ~205°F / 96°C). If the exterior is browning too fast, tent loosely with foil and continue roasting.
Caramelized Fennel Purée
- 3
Caramelize fennel
While the cauliflower roasts, thinly slice fennel bulbs to measure about 2 cups. In a wide sauté pan over medium heat melt 2 tbs butter with 1 tbs olive oil. Add the finely chopped shallot and sauté 1–2 minutes until translucent. Add sliced fennel and 0.5 tsp sugar, stir to coat, and cook over medium-low heat for 12–18 minutes, stirring occasionally, until the fennel is deeply golden and tender.
- 4
Simmer and purée
Add 1 to 1.5 cups warm stock to the pan and simmer 5 minutes to concentrate flavor and soften any browned bits. Transfer the fennel mixture to a blender or use an immersion blender. Add remaining stock to reach a smooth texture (about 3 cups total used gradually). Purée until completely smooth. Return to the pan and stir in 2 tbs heavy cream (optional), 0.5 tsp lemon zest, 0.75 tsp salt and 0.25 tsp black pepper. Adjust consistency with additional warm stock if needed so the purée is spoonable but holds shape on a plate. Keep warm until plating.
Hazelnut Gremolata & Finish
- 5
- 6
Make gremolata
In a small bowl combine the chopped hazelnuts, 1/4 cup finely chopped parsley, 1 tsp lemon zest, 0.5 tsp minced garlic, 1 tbs olive oil, 0.5 tsp sea salt and 1 tsp sherry vinegar or lemon juice. Stir to combine; taste and adjust seasoning. This will be crunchy and bright—set aside at room temperature.
Assembly & Serving
- 7
Plate the dish
Spoon a generous smear (about 1/2 cup) of the warm caramelized fennel purée onto the center of each plate, creating a shallow well. Carefully place the whole roasted cauliflower on top of the purée, or slice the head into halves or quarters and arrange atop the purée for easier serving.
- 8
- 9
Make-ahead and reheating notes
The fennel purée can be made 1–2 days in advance and reheated gently with a splash of stock or cream. Toast the hazelnuts and make the gremolata ahead and store separately to keep crunchy. Roast the whole cauliflower just before serving for best texture.