Whole Roasted Harissa and Honey Cauliflower

hole Roasted Harissa and Honey Cauliflower

1 whole cauliflower, outer leaves trimmed away

For poaching the Cauliflower:

water

1 cup white wine

2-3 bay leaves

1-2 shallots, cut in half

½ teaspoon black peppercorns

For roasting:

3 tablespoons harissa

8 tablespoons butter

salt heavy pinch

For serving:

extra virgin olive oil, for drizzling

honey, for drizzling

Maldon sea salt

cilantro, tender leaves and stems, roughly chopped

picked dill, roughly chopped

mint, roughly chopped

lemon zest

crispy garlic, purchased

Poach the cauliflower: fill a large pot about halfway with water, add the white wine, bay leaves, shallot and peppercorns. Bring to a boil, gently lower the cauliflower into the pan. Reduce to a simmer and cook until the cauliflower is just tender to a knife tip but still meets a little resistance. Gently remove the cauliflower and transfer to a sheet tray lined with a roasting rack. Let the cauliflower cool completely. This can even be done the day before. You want to let the cauliflower sit for at least a few hours to really dry out.

Roast the cauliflower: Preheat your oven to 425˚F. Whip together the harissa and butter with a heavy pinch of salt. Brush the cauliflower all over with the mixture. Roast the cauliflower on a roasting rack that has been fit over a baking sheet until a little caramelized.

To serve:

Drizzle with olive oil and a little honey. Sprinkle with Maldon sea salt. Mix together the herbs, lemon zest and crispy garlic, using as much of everything as desired. Generously sprinkle the mixture over the cauliflower, serve immediately.