Roasted Cauliflower Two Ways

Make the most of your cauliflower
 
There are so many different ways to enjoy a cauliflower. These two simple roasting recipes both take about 30 minutes and are a great side dish or show stopper.
 
Don’t forget to enjoy the outer leaves! Wash and chop into ribbons, then roast with olive oil and salt for about 15 minutes – the taste is similar to kale.
 
Garlic-Parmesan Roasted Cauliflower
 
Goes great with fluffy rice and some roasted chickpeas.
 
·      1 medium head cauliflower, cut into florets (about 8 cups)
·      3 Tbsp. extra-virgin olive oil
·      1 ½ tsp paprika
·      ¾ tsp. salt
·      ½ tsp. cracked black pepper
·      3 garlic cloves, minced
·      2 to 3 Tbsp. grated Parmesan cheese
·      Juice of ½ lemon
·      2 Tbsp. finely chopped fresh parsley
 
1.    Place a large rimmed baking sheet on the center rack of the oven; preheat oven to 450ºF.
2.    Cut the cauliflower into small florets and add to a large bowl. Toss with olive oil, paprika, salt, and black pepper.
3.    Empty cauliflower out onto preheated baking sheet. Arrange florets in a single layer, avoiding overcrowding. Roast for 20 to 25 minutes, tossing once midway through, until lightly charred and tender.
4.    Sprinkle Parmesan cheese and garlic over cauliflower and place back in the oven for 5 more minutes.
5.    Spritz lemon juice overtop and garnish with fresh parsley; toss and serve.
 

Moroccan Cauliflower with Tahini-Honey
 
Moroccan-style roasted cauliflower is another great side dish. I like to enjoy this with feta cheese, almonds and bulghur wheat.
 
·      Tbsp. extra-virgin olive oil, divided
·      ¾ tsp. kosher salt, divided
·      4 Tbsp. mild harissa, divided (such as Mina brand)
·      1 head cauliflower, sliced into florets
·      2 Tbsp. tahini
·      1 Tbsp. honey
·      2 Tbsp. fresh lemon juice, divided
·      ¼ tsp. freshly ground black pepper
·      Fresh chopped parsley for garnish (optional)
 
1.     Preheat oven to 425°F.
2.     In a large bowl, combine 2 Tbsp. of the oil, 1/2 tsp. salt, and 2 Tbsp. harissa; mix well. Add cauliflower and toss to evenly coat. Spread on a rimmed baking sheet and bake for 35 minutes, tossing once halfway through, until tender.
3.     Remove from oven and toss with remaining 2 Tbsp. harissa; bake for another 5 to 7 minutes, until caramelized and charred in some spots.
4.     Meanwhile, prepare Tahini-Honey by combining remaining 2 Tbsp. olive oil, tahini, honey, 1 Tbsp. lemon juice, remaining 1/4 tsp. salt, and black pepper; stir with a whisk. Whisk in 1 Tbsp. water to thin out to desired consistency.
5.     Transfer roasted cauliflower to a bowl or serving platter. Drizzle with tahini-honey, and squeeze remaining 1 Tbsp. lemon juice overtop. Garnish with fresh parsley, if desired