1tsp eachsmoked paprika, curry powder, cumin, salt
8ozroom temperature feta cheese226 g
3ozroom temperature cream cheese85 g
½cuppacked fresh parsleycan replace half with cilantro
½cupolive oil118 mL
1jalapeno pepperseeds removed
1Tbsplemon juice15 mL
Handful of pine nuts
Prep: Preheat oven to 400°F (204°C). Trim the leaves and tough bottom stem from the cauliflower, being sure to leave the head intact. Whisk together all remaining "Cauliflower" ingredients. Flip the cauliflower upside down and pour half of the mixture into the cauliflower, tilting it around to evenly coat the inside. Brush the remaining marinade onto the outside.
Bake: Set a pan filled with water in the bottom of the oven, which will steam and tenderize the cauliflower. Place the cauliflower stem side down onto a baking sheet or pan. Bake for 30 to 40 minutes, or until cauliflower is easily pierced with a fork. If cauliflower hasn't become brown on the outside, switch oven to broil and cook for about 5 minutes, watching closely to prevent burning.
Sauces: While cauliflower cooks, add feta and cream cheese to a food processor and blend until smooth and creamy. Remove from processor, wipe it clean, then blend "Herb Sauce" ingredients until smooth.
Serve: Place cauliflower on a serving tray. Serve warm, slathered with whipped feta, drizzled with herb sauce, and sprinkled with pine nuts.
Variations on this roasted cauliflower:
Make it vegan by omitting the whipped feta, using a vegan yogurt or cream in its place.
Change up the sauces by using romesco sauce (for a smoky pepper flavor) or yum sauce (for a cheesy vegan flavor).
Spice it up by adding a pinch of cayenne or harissa to the marinade.