Using a small knife, carefully remove leaves at the bottom of cauliflower and cut the core so the base rests evenly.
The head needs to be able to hold together in one piece.
Choose an oven-safe pot that is large enough to set the cauliflower in and have lid fit securely. I used my trusty 2 quart Le Creuset pot which is older than dirt for a 1 lb head. Pour a little of the oil in the bottom of the pan to coat.
Whisk together the oil, mustard, lemon juice and spices, except the smoked paprika. Taste and adjust to your liking. The Harissa was added for a kick as my family enjoys a little spice.
*Mock garlic seasoning is equal amounts of ginger powder and onion powder mixed. Those who follow an alkaline eating plan use as an alternative to garlic. (more about that in another post) Your choice.
In a bowl, base down, pour the mixture over the cauliflower and use your hands to rub into all the crevices so the seasoning will be evenly coated. Sprinkle with smoked paprika.
Transfer the cauliflower to a baking dish, cut side down. Cover with lid.
Roast for 35-50 minutes, depending on the size, or until it is browned on the outside and the fork pokes into it easily. Cut into wedges and serve with fresh parsley.
I prepared a cup and a half of fresh-cut organic carrots, parsnips, red and green bell pepper and onion, ¼ cup vegetable broth in a casserole pan and baked in the oven with the cauliflower.
Cut cauliflower into wedges and serve with a plant based burger.
Enjoy and think of other flavors you like when you prepare again!
What part of the body does the cauliflower resemble? How amazing that the Creator provided the foods from the earth that we need to maintain our total body health. It is high in fiber, Vitamin C, low in calories, high in vitamins and quite versatile. Use it raw or cooked. It is a member of the cruciferous family.