The Spicy Spatula

Full disclosure: Today’s recipe is not my own creation but rather a quickie TikTok or maybe IG video sent to me by my husband. It looked too good not to try it out even as a historical heatwave sweeps across Europe.

At first glance this recipe seems like it might be difficult or time consuming but I swear to you that it isn’t. There’s a long list of ingredients but most of them are herbs and spices and go onto the cauliflower so don’t pysch yourself out if you decide that you MUST make this dish.

The first thing you need to know about this dish is what size cauliflower to use. I used a relatively small one, about 600 grams because it was just for two of us. I know that sounds like a lot but there was about 120 grams of the stem that was too tough to eat so really it was only about 480 grams. Since you will be cooking this whole, make sure you get one big enough to feed the correct number of people.

Next, you can make whatever you want to go with this dish. Add some roasted sweet potatoes, more veggies or just some crusty bread for dipping and swiping.

Grab your favorite spices and let’s get to it!

Kitchen Tools:

*Ramekins
*Measuring spoons
*Stock pot
*Whisk

Ingredients:

*Cauliflower (trimmed of leaves but leave some of the stem so it sits flat)
*Sweet & Smoky paprika
*Garlic cloves (pressed or minced)
*Spicy mustard
*Sunflower oil
*Soy sauce
*Dark soy sauce
*Salt & pepper
*Harissa powder & paste

Instructions:

*Trim and rinse cauliflower.

*In a large stock pot, salt the water, add cauliflower and bring it to a boil.

*Boil for 5 to 10 minutes so that it’s tender but not falling apart.

*Remove from water and let rest for 10 to 15 minutes, or until it’s cool enough to handle with your hands.

*Time to marinate! Add all the herbs and spices together, including mustard and soy sauce and oil. rub all over the cauliflower until it is fully coated, and don’t be shy about getting between the florets. Do this on the baking sheet to save on clean up time.

*Place in the oven and cook for 30 to 45 minutes, again depending on the size of the cauliflower. You want it tender enough to eat but not falling apart.

*Let it rest until it is cool enough for you to cut, and then serve it up!

Serving suggestion: I served the cauliflower on garlic roasted baba ghanoush with a few vegan meatballs, but you can serve with rice or potatoes, or anything your little heart desires.

What’s your favorite way to eat cauliflower?

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