Sheet Pan Patatas Bravas with Chorizo and Kale

1 (28-ounce) bag small, multicolored potatoes
1 tablespoon olive oil
1 1/2 teaspoons salt, divided
1/2 teaspoon black pepper
1 (12-ounce) package chorizo links, or 4 sausages of any kind
2 bunches lacinato kale, washed
1/3 cup mayonnaise
2 tablespoons sriracha, plus more to taste
1 tablespoon apple cider vinegar

Preheat oven to 425°F. Cut potatoes into quarters, place in a large bowl; toss in olive oil, 1 teaspoon of the salt, and pepper. Transfer to a rimmed baking sheet. Cut sausages into ½-inch rounds, and place rounds on baking sheet. Transfer to oven and roast for 15-20 minutes until sausages are golden brown. Remove sausage, set aside, and use a spatula to flip potatoes. Return to oven and continue roasting until potatoes are crispy and golden, about 15 more minutes.

While the potatoes roast, prepare the kale: Remove the thick, center rib from kale leaves, and cut the leaves into ¼-inch strips. The easiest way to do this is to stack your de-ribbed kale leaves, then roll the stacked leaves and slice, creating ribbons. Set kale aside.

Prepare your sauce: In a small bowl, mix together mayonnaise and sriracha, and taste. Add more sriracha to your own spice preference and thin with a little water, if necessary, to make it easier to drizzle.

When potatoes are done, remove them from the oven, then transfer potatoes to a bowl. Place the kale on the baking sheet and use a pair of tongs to coat the kale ribbons in the oil leftover on the pan from the sausages and potatoes. Once coated, add remaining 1/2 teaspoon salt and the apple cider vinegar and continue mixing, using hands to squeeze and massage kale, until fully coated. Spread into an even layer, top with potatoes and sausage pieces, then drizzle with the mayonnaise mixture. Serve.

Roasted Cauliflower Gratin

ingredients

2 medium cauliflower heads (about 10 cups, 20 ounces florets)
2 tablespoons olive oil for drizzling
1/2 teaspoon salt
½ teaspoon pepper
——–
2 Tablespoon olive oil or butter
1 onion, diced or sub 2 fat shallots)
6–8 garlic cloves, rough chopped
2 tablespoons fresh chopped sage (or 2 teaspoons dry sage, or sub rosemary or thyme)
Bechamel Sauce:

2 tablespoons butter
3 tablespoons all-purpose flour (or gf flour)
2 cups milk, hot
1/2 teaspoon kosher salt
1/4 teaspoon white pepper
1/4 teaspoon nutmeg (fresh grated is nice)
¼ cup grated gruyere cheese- (or mozzarella -plus 3 Tablespoons for the top)
¼ cup grated Parmesan or pecorino
Optional Additions:

¼ cup crispy bacon bits, or crispy pancetta
¼ cup vegan “bacon bits”
bread crumb topping (see notes)
instructions
Preheat oven to 400 F.
Roast the Cauliflower: Cut cauliflower into bite size pieces, toss with olive oil (just enough to lightly coat) salt and pepper and place on one (or two) parchment-lined sheet pans ( in a single layer) and bake until tender and golden, about 20-25 minutes.
Saute the onions: In an extra large skillet saute the onion over med- high heat in olive oil until tender and fragrant, stirring often, about 3-4 minutes. Add garlic and sage and lower heat to medium and sauté 3-4 minutes, until fragrant, season with salt and pepper. Take your time here and make sure onion and garlic are golden and tender. Set aside.
Make the Bechamel Sauce: In a small pot, melt butter over medium heat. Stir until butter just begins to become golden and becomes nutty and fragrant. Add flour. Stir and cook flour for at least 1 minute. Whisk in ½ C hot milk making sure to whisk all the flour from the corners and sides of the pot. Add another ½ C milk, whisking well. Add the final cup of milk, nutmeg, salt and pepper and whisk constantly until mixture thickens and just comes to a simmer. Turn heat to low and whisk in cheese and set aside.
Assemble: Use a greased, oven-proof 10 inch cast iron skillet, 8×11 inch baking dish or greased individual ramekins. Toss the roasted cauliflower with the Bechamel sauce and onions/garlic/ sage mixture. Taste for salt and pepper, adjusting to your liking.
Top with optional bread crumbs (see notes), optional crispy bacon or pancetta (or vegan bacon bits) a few sage leaves or a little more cheese. You could refrigerate this overnight at this point if making ahead (perhaps not in the cast iron). If refrigerating, be sure to bring to room temp before baking.
Lower heat to 375 F and bake uncovered in the oven, until golden and bubbly, about 20-25 minutes.

Roasted Cauliflower with Gremolata

1 large cauliflower-Sliced into ¾ inch slices
1 bunch Italian parsley- finely chopped- 1 Cup (or use part mint or cilantro)
2–3 garlic cloves- finely minced
1/3 C olive oil
Zest of one large lemon (1 ½ Tablespoon) finely chopped
1/8 C fresh lemon juice (half a lemon)
3/4 tsp salt
pepper to taste

Pre-heat oven to 425F.

Remove cauliflower leaves and trim sides of the stem, leaving the length. Slice Cauliflower into ½ inch to 3/4 inch thick slices. ( See photo). Arrange on a parchment lined baking sheet and brush both sides with olive oil and sprinkle generously with kosher salt and a little pepper. Roast in the oven, uncovered until golden and tender, about 30 minutes (check at 25 minutes). The thicker the slices the longer you will have to roast.

While cauliflower steaks are roasting, make the gremolata.

Chop Italian parsley ( some stems are ok) finely, to make roughly one cup, and place in a bowl. Add the rest of the ingredients and stir to combine.

When Cauliflower is tender, arrange on a platter, and drizzle gremolata over top.

Spring Sheet Pan Tarragon Chicken with Leeks and Asparagus (with Tofu Variation)

Marinade:
4 cloves garlic cloves
zest of one small lemon
1 tablespoon lemon juice
1 tablespoon olive oil
2 teaspoons fresh chopped oregano ( or 1 teaspoon dried) or sub thyme.
1 teaspoon salt
1/2 teaspoon black pepper
generous pinch cayenne, chili flakes, or aleppo pepper
1 lb boneless chicken breast or thighs ( or 3 large portobellos) leave whole
——
Cucumber Yogurt Sauce:
3/4 cup plain yogurt
1 garlic clove- minced
1 tablespoon olive oil
1 tablespoon lemon juice
1/4 teaspoon salt, more to taste
1 cup finely diced cucumber
2–3 tablespoon fresh dill, parsley or mint, or a combination
pepper or chili flakes to taste
—–
Cauliflower Rice
1 tablespoon olive oil
1 large shallot ( or ½ cup finely diced onion )
2 cloves garlic, minced (or use 1 tsp granulated garlic)
3 cups cauliflower rice (cauliflower florets pulsed in food processor until like grains of rice)
salt, pepper, cayenne to taste
optional- lemon zest, fresh herbs
——
Optional Bowl Additions:
1–2 cups diced cucumber
1–2 cups tomatoes- sliced in half or diced
1 avocado, sliced
fresh greens- arugula or fresh herbs

Grilled Veggies- red bell pepper, eggplant slices, zucchini or summer squash ( brush with olive oil and salt before grilling)
Toasty Pita

Place marinade ingredients in a medium bowl and stir.

Add Chicken or Portobellos (leave whole), toss to coat. Set aside at room temp.

Make Cucumber Yogurt sauce by stirring all ingredients together in a small bowl.

Pre heat grill to High heat. ( you can also sear or bake- see notes)

Prep any veggies for the bowl ( cut cucumber, tomatoes, avocado) and set aside.

Start the Cauliflower Rice:

In a large skillet, heat oil over medium- high heat.

Add shallot or onion and saute for two minutes. Turn heat to medium, add garlic and cook one more minute. Add cauliflower rice. Saute a couple minutes, stirring, then turn heat down to med-low.
At this point, put the chicken, portobellos and any veggies you like ( brushed with olive oil & salted) on the grill, cover, and turn heat down to medium, and cook 5 minutes or so.

Return to the cauliflower rice, stir for a few more minutes, adding seasonings. Be careful to not overcook this, you want to retain its great texture.

Check the grill and flip chicken when you see good grill marks, adjusting heat as necessary. I like to give a good sear first, then turn heat down to med low to finish cooking.

When cooked, slice chicken or portobellos and any other veggies you had grilling.

Assemble Bowls:
Place a mound of Cauliflower rice in the base of the bowl. Surround with veggies, chicken and a dollop of cucumber yogurt sauce. Sprinkle the veggies with fresh herbs, a little salt, olive oil and lemon if you like.

Notes: Feel free to bake chicken ( or porto’s) in a 400F oven until cooked through, or pan sear.

Sheet Pan Chicken Shawarma Bowl with Cauliflower (with Tofu Variation)

1– 1 1/2 pounds chicken ( breast or thigh) or tofu or a mix of both
1 onion
1 red pepper- optional
1 cauliflower – optional see notes

Quick Shawarma Marinade:

1 teaspoon kosher salt
2 teaspoons cumin
2 teaspoons coriander
1 teaspoon turmeric
1 teaspoon granulated garlic ( or two cloves, finely minced)
2 tablespoons olive oil

Wrap Options:

4 x 10-12 inch wraps or pita bread
Cucumber, radish, or tomato, Everyday Kale Slaw or Isreali Salad or greens like arugula or spinach
Shawarma Bowl Options:

cooked grain ( rice, quinoa, barley) or roasted, “riced” cauliflower ( see notes)
roasted cauliflower or other roasted veggies
Serve both with Everyday Tahini Sauce, Zhoug, or Zhoug Yogurt, Baba ganoush and optional Isreali Salad.

Tandoori Bowl with Sheet Pan Roasted Cauliflower (with Chicken Variation)

1/2 head cauliflower, cut into florets ( or feel free to cook the whole thing and use leftovers for lunch)
1 can chickpeas, drained, rinsed, patted dry
1–2 boneless, skinless, chicken breast (optional)
1/2 red onion, sliced into ½ inch thick rings or wedges
2–3 tablespoons olive oil
1 teaspoon kosher salt
1/2 teaspoon cracked pepper
1 – 2 tablespoons Tandoori spice ( see below)

Serve with cooked rice or grain ( both optional) and optional Green Harissa Sauce, fresh Italian parsley leaves ( or cilantro). Slivered almonds, pomegranate seeds, would be nice too.

Homemade Tandoori Spice ( mix in a bowl, use 1-2 tablespoons, save the rest in an airtight jar)

2 tablespoons sweet paprika
1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon ground turmeric
1 teaspoon granulated garlic
1 teaspoon sugar
1/2 teaspoon cayenne pepper ( optional)
1/4 teaspoon ground cinnamon
1/2 teaspoon salt

GREEN HARISSA SAUCE

Pre heat oven to 425F. If serving with rice, set it to boil on the stove. Add a cinnamon stick for added aroma.

Cut cauliflower and onion and place them along with chickpeas, on a parchment lined sheet-pan, along with the chicken breast if using.

Drizzle all with olive oil. Sprinkle everything generously with salt and pepper and generously with the tandoori spice. Give things a little toss. Drizzle a little more oil on the chicken breast to coat, rubbing it in a bit ( to prevent it from getting dry.) Place in the oven for 20 minutes. Check, toss, cook 5 more minutes if you need to. See notes.

Serve over rice or grain (or go grain- free) with optional Green harissa yogurt.

To make Green Harissa Sauce, see recipe.

notes

Small chicken breasts will cook in about 20 minutes at 425F. If they are big, they will take longer. Thighs will take longer still, especially bone-in, skin on. …and you may want to cook them in a separate baking dish, so you can pull the veggies out sooner.

To make this more festive looking add pomegranate seeds! If you like a bit of sweetness, try adding dried golden raisins or dried chopped apricots to the rice. Slivered almonds are nice too as a garnish.

Cauliflower Shawarma with Pomegranate and Pine Nuts

1?4 cup plus 1 1/2 tbsp. fresh lemon juice
3 tbsp. unsalted butter, softened
1 1?2 tbsp. minced cilantro
1 tbsp. ground cinnamon
1 tbsp. ground sumac
1 1?2 tsp. ground cumin
1?2 tsp. ground allspice
1?8 tsp. ground cardamom
1?8 tsp. freshly grated nutmeg
2 cloves garlic, minced
1 1?2 tsp. kosher salt, plus more
1 whole head of cauliflower, stem trimmed, leaves left intact
1?3 cup tahini
2 tbsp. pomegranate seeds
1 1?2 tbsp. finely chopped flat-leaf parsley
1 1?2 tbsp. pine nuts, toasted
1 tbsp. pomegranate molasses
1 tsp. dried rose petals, lightly crushed

Light a grill. In a small bowl, stir 1 1?2 tablespoons lemon juice with the butter, cilantro, cinnamon, sumac, cumin, allspice, nutmeg, cardamom, and half the garlic.

In a large pan of boiling salted water, cook the cauliflower until the stem can be just pierced with a knife, 8 to 10 minutes. Drain the cauliflower and transfer to a cutting board. Rub the cauliflower all over with the spiced butter and transfer to the grill. Cook, turning as needed, until charred and blackened all over, about 10 minutes, and transfer to a serving platter.

Meanwhile, in a small bowl, whisk the remaining 1?4 cup lemon juice and garlic with the 1 1?2 teaspoons salt, the tahini, and 3 tablespoons ice-cold water until smooth. Drizzle the tahini sauce over the cauliflower and sprinkle with the pomegranate seeds, parsley, and pine nuts. Drizzle with the pomegranate molasses and sprinkle with the rose petals before serving.

Whole-Roasted Broccoli With Herbed Yogurt, Dukkah & Chile

ROASTED BROCCOLI
2 broccoli heads
2 tablespoons extra-virgin olive oil
1 teaspoon kosher salt

HERBED YOGURT
1 cup whole-milk Greek yogurt
1/2 cup chopped fresh parsley
1/2 cup chopped fresh chives
1 tablespoon chopped fresh tarragon
1/2 lemon, juice of
1 1/2 teaspoons kosher salt
1 garlic clove

SERVING
Extra-virgin olive oil
Dukkah (recipe below)
1 serrano pepper, very thinly sliced
1 lemon
Flaky sea salt

Dukkah:
1 cup raw hazelnuts or pistachios
1 teaspoon cumin seeds
1 teaspoon coriander seeds
3 tablespoons sesame seeds
1/2 teaspoon ground cardamom
1 teaspoon kosher salt

Heat the oven to 425°F. Line a sheet pan with parchment paper.

Bring a large pot of water to a boil. Gently lower in the broccoli and boil for 5 minutes. Transfer to a plate or sheet pan lined with paper towels and let the broccoli air-dry.

Once the broccoli has stopped steaming, place it on the prepared baking sheet. Drizzle with the olive oil and generously sprinkle with the kosher salt. Roast until golden and lightly charred in some places, 20 to 30 minutes, depending on how hot your oven is.

Make the herbed yogurt: In a blender, combine the yogurt, parsley, chives, tarragon, lemon juice, kosher salt, and garlic. Blend until smooth.

To serve: Place the roasted broccoli on a serving platter and drizzle over the yogurt and some olive oil. Sprinkle with the dukkah and serrano, add a squeeze of lemon juice and pinch of sea salt, and serve warm.

Dukkah

Heat the oven to 350°F.

Spread the nuts on a baking sheet and toast until lightly golden, about 7 minutes. Let the nuts cool just enough to handle. Wrap the nuts in a clean towel and use the towel to slough off the skins. Set aside.

Heat a small dry skillet over medium-low heat. Add the cumin seeds and coriander seeds and toast briefly until fragrant and slightly golden, about 2 minutes. Set aside, separately from the nuts.
In the same pan, toast the sesame seeds until fragrant and slightly golden, 2 to 3 minutes.

In a blender, combine the cumin seeds, coriander seeds, and cardamom and blend briefly, until they just start to break down. Add the hazelnuts and blitz a few times more, making sure not to overblend. You want a chunky texture here, not nut butter.

Empty the mixture into a medium bowl and add the sesame seeds and salt. Store in an airtight container at room temperature for up to 2 months.

Whole Roasted Cauliflower with Potatoes and Carrots

1 small to medium cauliflower

Marinade:
1 tbsp oil
1 tsp garlic powder
1 tsp onion powder
1 tsp thyme
1.5 tsp oregano
1/2 tsp ground sage
2.5 tbsp soy sauce, divided (use tamari if gluten-free), or coconut aminos
1 tbsp vegan Worcestershire sauce
1 tbsp maple syrup
1/2 tsp salt
1 tsp black pepper
1 tsp smoked paprika
1.5 tsp coriander (or a mix of coriander and cumin)
3/4 tsp cinnamon
3/4 tsp cardamom
additional optional flavor add ins: 1/4 tsp ground cloves, 1/4 tsp celery seed, 1/4 tsp rosemary
sides, optional
6 to 8 small potatoes (sliced into halves)
18 to 10 small carrots
1/3 tsp salt
1/3 tsp black pepper
1 tsp oil

Preheat the oven to 425 degrees F (220 C).

Mix 2 tbsp soy sauce and the rest of the marinade ingredients together. Add 2-3 tbsp of water or chikn flavored broth and mix to combine the garlic and salt well.

Using a thin knife, make some small cuts on the top and the bottom of the cauliflower. Pour half of the marinade inside the overturned cauliflower and move it around to coat the indies well. Brush the cauliflower lightly and let it sit upside down to marinate for at least an hour (marination time is optional, but helps add more flavor).

Once the cauliflower has marinated for an hour, and brush more marinade on the cauliflower and place in a greased baking dish or cast iron skillet.

Mix the potatoes, carrots, salt, pepper and oil in a bowl and place on either side of the cauliflower. (You can bake these separately and add later to the serving dish with the cauliflower before serving)

Cover with foil or another baking dish to cover just about the cauliflower dish. It is not necessary to seal the dish completely. Roast at 425 degrees F for 30 -35 minutes(longer for larger head). Add 1-2 tbsp water and the 1/2 tbsp soy sauce to the remaining marinade. Uncover and baste liberally again.

There should be some moisture that leaks from the veggies and marinade into the pan because of covering and baking. If not, then drizzle a few tbsp water or broth around the cauliflower so the side veggies/marinade dont get scorched. Continue to bake uncovered for 20 to 30 mins. Use a knife to check if the cauliflower is cooked all the way through.

Remove when done and baste with any remaining marinade. Garnish with fresh herbs.

Gobi Musallam – Whole Roasted Cauliflower with Creamy Makhani Sauce

1 Cauliflower head leaves and tough stem removed and washed
Water to blanch
2 teaspoons salt
1/2 teaspoon (0.5 teaspoon) turmeric
1/2 teaspoon (0.5 teaspoon) chili powder optional

Sauce/gravy:
2 teaspoons oil
1/2 (0.5 ) medium red onion chopped
1 inch ginger chopped
5-6 cloves (5 cloves) of garlic chopped
1 dry red chili or chili flakes to taste
3 medium tomatoes chopped
1 teaspoon garam masala
1/2 teaspoon (0.5 teaspoon) cumin powder
1/2 teaspoon (0.5 teaspoon) coriander powder
1/2 teaspoon (0.5 teaspoon) turmeric powder
1 Tablespoon dried Fenugreek Leaves kasuri methi
3/4 cup (169.5 ml) coconut milk from can
1/4 cup (59.15 g) ground cashew or 1/3 cup soaked cashews
3/4 teaspoon (0.75 teaspoon) salt
1/4 teaspoon (0.25 teaspoon) raw sugar or 1/2 teaspoon maple syrup

Bring a large pot of water to boil. Use enough water so all of the cauliflower can be immersed in it.
Add salt, turmeric and chili and blanch/cook the whole cauliflower.

Cover and cook for 4 minutes on each side(top and bottom. Flip after 4 minutes)

Sauce:
In a pan, add oil and heat over medium heat. Add chopped onion and saute until golden, 6-7 minutes
Add ginger, garlic chili and saute for another 2 minutes.Add the spices and mix.

Add tomatoes, salt, sugar, fenugreek leaves, mix and cook covered until tender. Mash the larger pieces. 8-10 minutes.

Cool slightly, then blend with coconut milk and cashews into a smooth thick puree.Taste and adjust salt, spice.

Bake:
Preheat the oven to 400 degrees F / 200ºc. Oil the baking dish if desired. Place the blanched cauliflower in a baking dish. Slowly drop the puree on top to cover the entire head of the cauliflower. Some sauce will fall on the side.

Keep about a 1/3 of the sauce to serve on the side later.

Bake in pre-heated 400 degrees F / 200ºc for 40-45 minutes till the cauliflower is dry to touch and sauce thickens a bit. Turn the dish around after 30 minutes.

Heat the remaining sauce to just about a boil so it thickens and serve on the side.Serve hot with flat breads(Naan/Roti), or salads or quinoa.Chop and fill up wraps or a hoagie roll(to make gobi meatball sub).

Whole Roasted Cauliflower with Cumin and Lime

1 tablespoon vegetable oil
1 head cauliflower
1 1/2 cups plain Greek yogurt
1 lime, zested and juiced
2 tablespoons chile powder
1 tablespoon cumin
1 tablespoon garlic powder
1 teaspoon curry powder
2 teaspoons kosher salt
1 teaspoon black pepper

Preheat the oven to 400° and lightly grease a small baking sheet with vegetable oil. Set aside.

Trim the base of the cauliflower to remove any green leaves and the woody stem.

In a medium bowl, combine the yogurt with the lime zest and juice, chile powder, cumin, garlic powder, curry powder, salt and pepper.

Dunk the cauliflower into the bowl and use a brush or your hands to smear the marinade evenly over its surface. (Excess marinade can be stored in the refrigerator in an airtight container for up to three days and used with meat, fish or other veggies.)

Place the cauliflower on the prepared baking sheet and roast until the surface is dry and lightly browned, 30 to 40 minutes. The marinade will make a crust on the surface of the cauliflower.

Let the cauliflower cool for 10 minutes before cutting it into wedges and serving alongside a big green salad.

Whole Roasted Cauliflower with Balsamic Glaze and Parmesan

1 medium head cauliflower (about 2 pounds)
2 tablespoons extra-virgin olive oil, divided
1/4 teaspoon salt
1/4 teaspoon ground pepper
1 tablespoon balsamic glaze
1/2 cup grated Parmesan cheese

Preheat oven to 400 degrees F. Line a baking sheet with parchment paper or a silicone mat.

Remove leaves from cauliflower. Slice the bottom of the core off so that it will sit evenly on the baking sheet. Drizzle 1 tablespoon oil all over the cauliflower. Sprinkle with salt and pepper. Roast, core-side up, for 45 minutes.

Stir the remaining 1 tablespoon oil and balsamic glaze together in a small bowl. Remove the cauliflower from the oven. Using a fork, gently separate the florets and drizzle the oil-and-vinegar mixture over and into the cauliflower. Roast, core-side down, for 15 more minutes.

Remove the cauliflower from the oven. Combine Parmesan and thyme; pat all over the surface and into the crevices of the cauliflower. Return to the oven and roast, core-side down, until tender and browned, about 15 minutes more. Before serving, drizzle the cauliflower with any excess vinaigrette that has accumulated on the baking sheet.

Whole Roasted Cauliflower with Zaatar and Tahini

1 whole cauliflower
2 tablespoons olive oil, divided
1/2 teaspoon salt
1 tablespoon zaatar spice ( or try dukkah!) ( or try a mix of coriander, cumin and optional sumac)
1 cup water
Tahini sauce for seving
Fresh herbs for garnish – parsley, dill and or mint, sprinkle with optional aleppo chili flakes

Preheat oven to 425F.

Trim the cauliflower – either cutting off the stem (easier) or leaving it intact, trimming and slicing the bottom so it stands up strait.

Place it in an oven proof skillet. Drizzle 1 tablespoon oil all over the cauliflower, sprinkle with salt and Zaatar spice. Pour one cup of water into the bottom of the pan.

Cover tightly with foil and bake for 45-55 minutes. Smaller cauliflowers heads will take 45 minutes. Use your best judgement.

Make the Everyday Tahini Sauce! Follow link to recipe.

Very carefully take the foil off, minding the hot steam (it will burn!). Drizzle with a little more olive oil, place back in the oven for 30 minutes, perhaps rotating halfway through. At this point it should be deeply golden, but if not, continue roasting until it is, another 10-15 minutes.

Remove from the oven and sprinkle with fresh herbs, optional aleppo chili flakes, and either drizzle the tahini sauce over the whole thing right in the pan, or cut it up, like a cake, into wedges and serve the tahini sauce on the side.

Whole Roasted Cauliflower with Chimichurri

1 whole cauliflower, leaves trimmed off
1/2 cup olive oil, divided
1/2 cup fresh parsley
1/4 cup fresh cilantro
3 tablespoons fresh oregano
3 tablespoons red wine vinegar
2 garlic cloves
1/2 teaspoon crushed red pepper
1/2 teaspoon salt
1/2 teaspoon cumin
1/4 teaspoon paprika
How to Make Oven Baked Cauliflower

Preheat the oven to 375 degrees F (190 C).

Rinse the cauliflower, then use 1/4 cup of olive oil, to coat the whole head, top to bottom, of cauliflower.

Place in a cast iron skillet or baking dish. Cover with aluminum foil and cook for 30 minutes.

Remove aluminum foil and cook for an additional 60 minutes. The cauliflower will be golden brown when fully cooked.

Meanwhile, in a small food processor, combine the remaining olive oil, herbs, garlic, and spices. Blitz till combined, but still slightly chunky.

Remove cauliflower from oven and let rest for 10 minutes before topping with chimichurri sauce and serving.

Whole Roasted Cauliflower with Whipped Goat Cheese

2 1/2 cups dry white wine
1/3 cup olive oil
1/4 cup kosher salt
3 tablespoons fresh lemon juice
2 tablespoons unsalted butter
1 tablespoon crushed red pepper flakes
1 tablespoon sugar
1 bay leaf
1 head of cauliflower, leaves removed
Whipped Goat Cheese and Assembly

4 ounces fresh goat cheese
3 ounces cream cheese
3 ounces feta
1/3 cup heavy cream
2 tablespoons olive oil plus more for serving
Coarse sea salt (for serving)

Roasted Cauliflower

Preheat oven to 475°. Bring wine, oil, kosher salt, juice, butter, red pepper flakes, sugar, bay leaf, and 8 cups water to a boil in a large pot. Add cauliflower, reduce heat, and simmer, turning occasionally, until a knife easily inserts into center, 15-20 minutes.

Using 2 slotted spoons or a mesh spider, transfer cauliflower to a rimmed baking sheet, draining well. Roast, rotating sheet halfway through, until brown all over, 30-40 minutes.

Whipped Goat Cheese and Assembly

While cauliflower is roasting, blend goat cheese, cream cheese, feta, cream, and 2 tablespoons oil in a food processor until smooth; season with sea salt. Transfer whipped goat cheese to a serving bowl and drizzle with oil.

Transfer cauliflower to a plate. Drizzle with oil; sprinkle with sea salt. Serve with whipped goat cheese.

DO AHEAD: Whipped goat cheese can be made 1 day ahead. Cover; chill.

Whole Roasted Cauliflower with Shawarma and Harissa

1 large head cauliflower
2 Tbsp avocado oil or melted coconut oil
2 Tbsp water
2 Tbsp shawarma spice blend (or curry powder, plus more for exterior)
1-2 tsp harissa paste (optional)
2 tsp maple syrup
1/2 tsp sea salt (plus more for exterior)

Preheat oven to 400 degrees F (204 C). Also fill a small baking pan halfway with water and set on the floor (bottom) of the oven. This will provide steam to help the cauliflower cook more evenly.

Rinse and dry the head of cauliflower and carefully cut off the bottom stalk without removing too much of the core. You want the entire head intact for baking. Peel away any remaining green leaves and place in a cast-iron skillet (or other oven-safe pan).

In a mixing bowl, mix together avocado oil or melted coconut oil, water, shawarma spice blend, harissa paste (optional), maple syrup, and salt. Taste and adjust flavor as needed, adding more shawarma for smoky flavor, harissa paste (optional) for spiciness, maple syrup for sweetness, or salt for more intense overall flavor.

Flip your cauliflower upside down and pour on most of the sauce. Let the sauce pour down the core, shake it around so it infuses the center, and then flip the cauliflower over and use a brush to rub the leftover sauce (including any that seeped into the pan) all over the exterior for maximum flavor. Place cauliflower core-side down before baking and add an extra pinch of salt and spice blend to the exterior for extra flavor.

Place skillet in oven and roast for 35-50 minutes (depending on size of cauliflower) or until a knife easily pierces the core. If you prefer softer cauliflower, then roast for longer. For cauliflower with a little bite, roast for less time.

To brown the exterior, increase heat to high broil and roast 2-4 more minutes, watching carefully as not to burn.

Remove from oven and enjoy as is or garnish with desired sauces and sides.

Leftovers can be stored in the refrigerator up to 4 days. Reheat in a 350-degree F (176 C) oven until hot.

Whole Roasted Cauliflower with Garlic and Parmesan

1 head Cauliflower
1/3 cup Olive oil
3 cloves Garlic (crushed)
1/4 cup Grated Parmesan cheese (divided)
1 tsp Dried basil
1 tsp Dried parsley
1 tsp Dried thyme
1/2 tsp Sea salt (or more to taste)
1/4 tsp Black pepper

Preheat the oven to 400 degrees F (204 degrees C).

Rinse the cauliflower head and pat dry. Remove the outer leaves. Carefully cut off the bottom so that it’s flat and most of the woody stem is removed, being careful not to cut off so much that it falls apart. Be sure the head stays intact.

In a small bowl, make the garlic Parmesan sauce. Stir together the olive oil, minced garlic, 2 tablespoons (28.3 grams) grated Parmesan (half of the total amount), basil, parsley, thyme, sea salt, and black pepper.

Place the trimmed cauliflower head upside down (core side up) onto a 6-quart (5.6 liters) dutch oven. Drizzle 1/2 of the sauce over the cauliflower, tilting it to let it drip down the core and all around. Flip over and drizzle the remaining sauce over the top. Use a pastry brush to brush on any that had dripped down to the pan or didn’t spread well.

Cover the dutch oven with a lid and bake for 35-45 minutes, until the cauliflower is tender and pierces easily with a skewer, knife or fork.

Remove the lid. Sprinkle the top of the cauliflower with the remaining 2 tablespoons grated Parmesan cheese. Place the cauliflower under the broiler and broil for about 5 minutes, until the cheese is browned.

Whole Roasted Cauliflower with Yogurt Sauce

1 medium cauliflower (2 pounds)
3 tablespoons extra-virgin olive oil, divided, plus more for drizzling
2 tablespoons fresh lemon juice, plus more to taste
4 cups mixed spring greens
1/2 cup chopped mixed fresh herbs (any combination of cilantro, mint and/or parsley)
1/4 cup toasted pine nuts or slivered almonds
Fine sea salt and freshly ground black pepper
Spiced Turmeric Sauce
1/2 cup whole milk Greek yogurt
2 tablespoons extra-virgin olive oil
2 tablespoons fresh lemon juice
1 garlic clove, minced
1/4 teaspoon ground cumin
1/4 teaspoon ground coriander
1/4 teaspoon turmeric
1/4 teaspoon maple syrup or honey
1/2 teaspoon fine sea salt
Pinch of cayenne pepper

Preheat the oven to 400 degrees Fahrenheit and loosely line a baking sheet with aluminum foil.
Slice the bottom of the core off the cauliflower so that it sits evenly on the baking sheet. Drizzle 1½ tablespoons of the olive oil over the cauliflower and use your hands to coat it evenly. Sprinkle with salt and pepper and roast for 45 minutes.

To make the sauce: In a small bowl, combine the yogurt, olive oil, lemon juice, garlic, cumin, coriander, turmeric, maple syrup, salt, and cayenne.

Remove the cauliflower from the oven and use a fork to gently start to pull apart the crevices of the cauliflower. Pour another 1½ tablespoons of olive oil and the lemon juice over the cauliflower, especially into the crevices. Return the cauliflower to the oven and roast for another 15 minutes.
Remove the cauliflower from the oven and spread 1/4 of the yogurt sauce all over. Roast for another 15 minutes.

In a large bowl, toss the spring greens with a drizzle of olive oil, a squeeze of lemon, and a pinch of salt. Set aside for now.

Remove the cauliflower from the oven. It should be tender outside and fork-tender inside. Top the cauliflower with more sauce and sprinkle with the herbs and toasted pine nuts. Slice into quarters and serve with the salad and the remaining sauce on the side.

Whole Roasted Cauliflower with Almond-Herb Sauce

FOR THE CAULIFLOWER:
1 large cauliflower
Olive oil
Salt

FOR THE SAUCE:
1/3 cup blanched almonds
6 to 10 anchovy fillets (optional)
2 garlic cloves, peeled
2 tablespoons unsalted butter, at room temperature
1/2 cup extra-virgin olive oil, plus extra for basting
2 teaspoons wine vinegar (white or red), more to taste
1/2 cup coarsely chopped parsley, mint, tarragon, cilantro or a combination
1/2 to 1 teaspoon red pepper flakes (optional)
Salt and ground black pepper

Heat the oven while you prepare the cauliflower: Place a heavy oven-proof skillet (a cast-iron skillet looks very nice) or a baking sheet in the oven and turn the heat to 375 degrees. Place a small pan of hot water on the floor of the oven, to create steam.

Break off and discard the outer leaves from the cauliflower. Cut off the bottom of the stem, and then use the tip of a small, sharp knife to cut off the leaves close to the stem. Carefully cut out the hard core of the cauliflower, near the bottom. Leave the main stem intact and make sure not to cut through any of the florets.

Rinse the cauliflower (leave the water clinging to the outside) and place on a work surface, core side up. Drizzle with olive oil and use your hands to rub over the cauliflower until evenly coated. Sprinkle with salt.

Place the cauliflower on the hot pan in the oven, core side down, and cook until very tender all the way through when pierced with a knife, at least 1 hour or up to 2 hours. During the cooking, baste 2 or 3 times with more olive oil. It should brown nicely. If you have a convection feature, use it toward the end of baking to brown the crust.

Make the sauce: In a small frying pan, toast nuts over low heat, shaking often, just until golden and fragrant. Set aside to cool.

Soak anchovies, if using, for 5 minutes in cool water. Rinse and set aside on paper towels.
In a food processor, combine almonds, anchovies, garlic and butter and pulse until smooth. Mix in oil, then vinegar. Mix in herbs and red pepper flakes, if using. Season to taste with salt and pepper. Set aside.

When cauliflower is tender, remove from the oven. (If desired, run it briefly under the broiler first to brown the surface; there is no need to do this if you used convection.)

Serve cauliflower in the skillet or from a serving plate. Cut into wedges and spoon sauce around each wedge.

Whole Roasted Cauliflower with Tahini Sauce and Tzatziki

1 head cauliflower
1/2 cup tahini
3 tablespoons olive oil
2 teaspoons turmeric
2 teaspoons paprika
1 teaspoon garlic powder
1 teaspoon chili powder
1 teaspoon cumin
2 teaspoons salt
3 cloves garlic, sliced
pita, to serve
tzatziki sauce, to serve
fresh cilantro, chopped, to serve

Preheat oven to 400°F (200°C).

Prep cauliflower by removing leaves and stem with a knife, then place on a parchment paper-lined baking sheet.

In a small bowl, whisk together tahini, olive oil, turmeric, paprika, garlic powder, chili powder, cumin, salt, and garlic.

Pour tahini mixture over cauliflower, using your hands to make sure entire head is covered.

Bake cauliflower for 1 hour and 15 minutes. Make a tent with aluminum foil and cover halfway through.
Cut cauliflower into pieces and then separate florets.

Serve on warm pita with tzatziki sauce and cilantro.

Enjoy!