Description
This Whole Roasted Cauliflower is seasoned with a smoky maple spice rub. You can also serve it with a delicious bright green Avocado Poblano Sauce!
Ingredients
Scale
- 1 large head of cauliflower
Smoky Maple Spice Rub
- 1 tablespoons smoked paprika
- 1 tablespoons garlic powder
- 1/2 tablespoon dried thyme
- 1 teaspoons cumin
- 1/2 teaspoon coriander
- 1/2 teaspoon ancho chili powder
- 1/2 tablespoons salt
- 1 1/2 tablespoons maple syrup
- 2 tablespoons olive oil
Avocado Poblano Sauce:
- 1/2 avocado
- 1/2 cup fresh cilantro
- 1/3 cup roughly chopped raw poblano
- 2 tablespoons olive oil
- 2 tablespoons lime juice
- 2 tablespoons red wine vinegar
- 1 tablespoon honey
- 1/2 teaspoon cumin
- garlic clove
- salt & pepper to taste
Instructions
- Make Avocado Poblano Sauce: To a food processor add avocado, cilantro, poblano, olive oil, lime juice, red wine vinegar, honey, cumin, garlic, salt and pepper. Pulse until mixture is pureed. Set aside.
- Heat Oven: Turn the oven on to 400°F. Then fill a small baking sheet with water and place on the bottom rack. This will provide steam for the cauliflower to cook.
- Make Smoky Maple Spice Rub: To a small bowl add smoked paprika, garlic powder, dried thyme, cumin, coriander, ancho chili powder, salt, maple syrup and olive oil. Mix together until combined and set aside.
- Prep Cauliflower: Rince and dry the head of cauliflower. Careful cut off the bottom stalk of the cauliflower without removing too much so the whole head stays intact. Peel off any remaining leaves and place the cauliflower in a cast-iron skillet or baking pan.
-
Season Cauliflower: Flip cauliflower upside down and add about 1/2 tablespoon of the spice mixture to the core, rub around. Flip cauliflower back over and pour remaining spice rub on cauliflower and rub all over until every inch is overed.
- Roast Cauliflower: Place cast iron skillet in the oven and cook for 40-50 minutes, or until cauliflower is fork tender. (if you like your cauliflower a little softer then roast longer)
- Rest: Remove the skillet from the oven and let rest for 5 minutes before serving.
- Serve: You can serve the cauliflower as is or for a fun pop of flavor and color top with the avocado poblano sauce.
Nutrition
- Serving Size: 1 cup + sauce
- Calories: 374
- Sugar: 57 g
- Sodium: 328 mg
- Fat: 11 g
- Saturated Fat: 2 g
- Carbohydrates: 63 g
- Fiber: 3 g
- Protein: 3 g
- Cholesterol: 0 mg
