- Prep Time
- 3/4 cup EVOO
- 1/3 cup chopped flat-leaf parsley
- 1 large shallot, thinly sliced
- 1 1/2 lemons (preferably Meyer)-1 cut into 1/4-inch-thick rounds, 1/2 juiced (2 tbsp.)
- 2 cloves garlic, chopped
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1/2 teaspoon hot smoked Spanish paprika (or 1/2 tsp. smoked paprika plus 1/8 tsp. cayenne)
- 1 head cauliflower (2 lbs.), leaves removed and stem trimmed so it sits flat
- 1 teaspoon honey
Preheat the oven to 350 degrees . In a bowl, whisk the EVOO, parsley, shallot, lemon juice, garlic, coriander, cumin and paprika; season with salt and pepper. Invert the cauliflower on a work surface and drizzle 3 tbsp. of the vinaigrette around the stem, allowing it to drip inside the cauliflower.
In a medium cast-iron skillet, combine 3/4 cup water and 1/4 cup of the vinaigrette. Arrange the lemon slices in a single layer, then place the cauliflower, stem side down, on top. Cook over high until the liquid comes to a boil. Brush the remaining vinaigrette (about 1 cup) over the entire head.
Transfer the skillet to the oven. Roast the cauliflower, basting with the juices every 15 minutes, until tender when pierced to the core with a thin knife, about 1 hour. Transfer the cauliflower to a plate. Whisk the honey into the pan sauce; season. Return the cauliflower to the skillet. To serve, cut into wedges and spoon the pan sauce over the top.