Roasted Cauliflower with Maple Glaze
Here's a bright and flavorful centerpiece for the holiday table. Moroccan spiced whole roast cauliflower with a sticky cinnamon maple glaze and apricot stuffing!
What You’ll Need
Instructions
- Preheat the oven to 400°
- In a large bowl, make the stuffing according to packet instructions, then stir in the onion and dried apricots until evenly distributed. Set aside.
- In a small bowl, stir together 1tbsp of the olive oil, the lemon and orange zest and juice, the spices, most of the thyme leaves and plenty of seasoning, to create a spice paste.
- Brush a large baking sheet with a little oil. Put the cauliflower onto the tray and brush the spice paste all over. Shape the stuffing into 12 equal-sized balls and arrange on the tray around the cauliflower, spaced apart. Drizzle over the remaining 1tbsp oil. Cover the entire tray with a tent of foil then roast in the oven for 45-50min, until a sharp knife passes through the center of the cauliflower easily.
- Increase the oven temperature to 425° Remove the foil, brush the cauliflower with the maple syrup for extra stickiness and roast for a further 10-15 minutes until golden. Scatter over the almonds for the final 5 minutes of cooking.
- If serving with the tahini dressing, mix all the dressing ingredients together in a small bowl with 1tbsp of cold water until combined. Sprinkle the cauliflower with pomegranate seeds and the remaining thyme leaves. Serve in slices with the stuffing and dressing, if using.
