Ready to take your dinner party to the next level? This two step head of cauliflower first gets a gentle dunk in boiling water to pre-cook it, then it marinates in the fridge until you're ready to roast! So simple with a huge whallop of flavor. Omit the honey for Whole30 or vegan.
Bring a large pot of water up to a boil. Once boiling, add the whole head of cauliflower, bring heat down to a medium boil and allow to cook for 10-15 minutes, depending on the size of your cauliflower. You want the majority of the cauliflower covered by the boiling water.
Meanwhile, make your marinade by combining all the marinade ingredients into a food processor or blender and blend until smooth. Taste and adjust any seasonings as needed.
Remove the cauliflower from the boiling water and allow to drain and cool rightside up for about 10 minutes on a plate or in a colander. This is to ensure that the marinade sticks to the cooled cauliflower; if it's too hot, the marinade will just slide off. Not so fast!
Slather the whole cauliflower in the marinade and evenly coat it.
Either store the cauliflower in the fridge until ready to cook (up to two days ahead of time), or start cooking! Preheat the oven to 425 and when ready, place the marinated cauliflower on a baking tray and place in the oven for 25 minutes or until browned.
Remove from the oven, allow to cool briefly and serve over a bed of greens or alongside your favorite starchy side dish. I like to drizzle extra olive oil, sprinkle flaked sea salt, black pepper, extra cilantro leaves and even a crumbly white cheese like feta or queso fresco. Up to you! Serve by slicing large wedges, similar to a cake.