I have affectionately been calling this recipe “cauliflower brains” because, well, just look at the pictures. The lemon dressing cooks down into a sauce in the oven for a delicious, concentrated tangy flavor over the cauliflower, which soaks it all up easily.
This is a total crowd pleaser dish that has a wow factor when you take it out of the oven. Plus, it’s a one pot wonder, so there isn’t a lot of cleanup. Just transfer the skillet from the stove to the oven and you can concentrate on other dishes for the hour while it roasts. The inspiration and original recipe for this side dish came from a Rachael Ray magazine a few years ago. I adjusted a few of the measurements and added ground ginger to make it my own and the results are fantastic.
- 1 head Cauliflower
- 1 Shallot
- 1 Lemon
- 4 Garlic Cloves
- 3/4 cup EVOO
- 1/2 cup fresh Parsley
- 1 tsp Ground Coriander
- 1 tsp Ground Cumin
- 1/2 tsp Ground Ginger
- 2 tsp Paprika
- 2 tsp Honey
- Salt & Pepper
Here’s what I did:
Preheat the oven to 350 degrees. Finely chop the parsley and garlic. Cut the shallot into thin strips. Mix these ingredients together in a small bowl with the olive oil, coriander, cumin, ginger and paprika. Season with salt and pepper.
Cut the cauliflower stem so the cauliflower lays flat. Drizzle a few tablespoons of the dressing onto the cauliflower, trying to get in all the crevices.
In a medium cast-iron skillet over high heat, add 3/4 cup of water and 1/4 of the dressing. Slice the lemon into rounds and arrange in a single layer across the skillet. Place the cauliflower, stem side down, on top. Cook until the liquid comes to a boil.
Pour the remaining dressing over the entire head of the cauliflower. Then place the skillet in the oven. Cook for about one hour, basting every 15 minutes.
Transfer the cauliflower to a plate. Whisk the honey into the pan with the sauce. Cut the cauliflower into pieces for serving and return to the skillet, spooning the sauce over top.