THE WHOLE ROASTED HEAD

The WHOLE roasted head no pun intended. Cauliflower is an essential addition to my weekly shopping adventures because it can be used in so many different ways. So easy to prepare with a few staple pantry spices and a sturdy cast iron skillet you are on your way to pure deliciousness.

 

THIS CAULIFLOWER IS BASTED WITH BOLD SPICES THAT TASTE LIKE A TRIP TO MEXICO . THIS BLEND BRINGS A HINT OF SWEETNESS FROM THE CORIANDER, EARTHINESS FROM THE CHILIES AND CUMIN AND SMOKINESS FROM THE PAPRIKA.

Buying spices in there whole form is the best way to go. Briefly toast them on low heat in a small skillet, once you begin to smell the amazing aroma turn the heat off and allow them to cool. Once cooled blend in a spice grinder and mix with remaining ingredients.  A trick I learned from Minimalist Baker is to flip the cauliflower upside down and pour your sauce/spice mixture through the bottom so it gets all those nooks and crannies. Then baste the top and roast it until golden brown perfection.