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Chermoula-Roasted Whole Cauliflower
The simplest, most fuss-free way to cook cauliflower is to put a whole head in the oven to roast. After about an hour, the cauliflower emerges tender and caramelized and needs only to be cut into wedges for serving. The flavorings here are drawn from North African chermoula, an aromatic spice and herb relish that’s used as a condiment as well as a marinade.
4
Servings
1 hour 10 minutes
10 minutes active
Ingredients
-
2
pound head cauliflower, trimmed
-
¼
cup neutral oil
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I made this recipe as per the instructions and the cauliflower was completely burnt.
When I read 55-70 min @ 425 degrees, I already thought that this will be way too hot and long.
I checked after 20 min. @ 425 and the cauliflower was already on the dark brown side, similar to the picture in the recipe.
Reduced the heat to 380 degrees and took it out after 55 min. The cauliflower head was burnt and the weight was probably half of when it was fresh.
I did like the flavor though, next time I will steam the cauliflower, baste it with the mix and put it in the oven for 15 min at 425.