+GF
This is an easy, visually pleasing dish to make, and it’s super customizable. Don’t have smoked paprika? Try cumin and cayenne, or curry and turmeric! Either way, run down to the farmers’ market and get a head of this gorgeous cauliflower when it’s in season—you won’t regret it. —AS
SERVES 2 TO 4
1 large head romanesco cauliflower
¼ cup (60 ml) melted coconut or olive oil
½ cup (75 g) diced red onion
6 cloves garlic, minced
Juice of 1 lemon (about ¼ cup [60 ml]), plus more for serving
1 tsp smoked paprika
½ tsp chili powder
½ tsp salt
½ tsp pepper
½ cup (120 ml) dry sherry
Fresh chopped cilantro or parsley, for garnish
Preheat the oven to 400°F (204°C). Trim the washed cauliflower leaves and cut the stem, if necessary, so that the cauliflower stands upright in a Dutch oven or heavy cast-iron pan (with a lid). Place the cauliflower in the pan, and use a sharp knife to carve a 1-inch (2.5-cm)-deep X into the top of the cauliflower.
In a small bowl, combine the oil with diced onions, minced garlic, lemon juice, spices, salt and pepper. Pour the mixture over the cauliflower, slightly pulling the X apart so the oil can seep into the middle. Try to evenly coat the cauliflower (no need to flip it over). Pour the sherry lightly over the whole thing, and then cover the pan. Bake for 40 minutes, or until the cauliflower is fork tender. Then remove the lid and cook for another 10 to 15 minutes. Remove it from the oven, and serve with an extra squeeze of lemon juice and a sprinkle of fresh cilantro or parsley. Leftovers can be refrigerated and reheated for up to a week.