Whole Roasted Cauliflower

This makes a nice table presentation out of your vegetable side. While it does have a East Indian sense and can be a bit dry, it is very tasty and will leave your guests talking about it long after the cold Chardonnay is emptied.

Ingredients

• 1 – Cauliflower head – leaves removed
• 0.5 tsp Coriander
• 0.5 tsp Cumin
• 1 tsp Paprika
• 1 tsp Turmeric
• 1 tsp Garlic powder
• 1 tsp Salt – kosher or coarse sea salt
• 0.5 tsp Black pepper – ground
• 4 TBL melted ghee or Avacado oil

Process

1. Mise en Place – measure and prepare your ingredients prior to starting.
2. Preheat oven to 375 F (190 C).
3. Clean cauliflower and let dry.
   1. Put in a baking pan.
   2. Cut the stem down so the cauliflower rest upright on pan.
4. Mix all the ingredients together.
5. Brush mix all over the cauliflower
6. Roast for 1 hour
   1. Check for done by inserting knife into center, should slip in easily.
   2. If not done, cook more in 10 min increments.
   3. Let cauliflower rest 10 mins before serving
   4. You can either plate as one flower head, or cut it up into florets and arrange on a plate.