This is really impressive as a main course. Treating vegetables like meat and marinating them makes eating plant foods enticing and delicious. It's also fantastic to have this vegetable take center stage on the dinner table!
1 head of cauliflower
2 tomatoes, roughly chopped
1/2 onion, peeled and roughly chopped
1/4 cup finely chopped cilantro leaves
2 garlic cloves, minced
1” stem fresh ginger root, peeled and grated
2 Tbsp olive oil
1/2 lemon, juiced
1 Tbsp ground turmeric
1 tsp ground cumin
1 tsp ground coriander
1/2 tsp salt
1 small chili, seeds removed and finely sliced (optional)
1/2 cup water
Remove the leaves on each cauliflower head and trim the stem end so that it is flat. Then, cut a deep cross at the bottom of stem.
Blend the tomato, onion, garlic, ginger, oil, lemon juice, spices and salt (and chili, if using.) Place the cauliflower in a gallon-sized ziploc, add the blended mixture and marinate overnight, or for a couple of days.
Preheat oven to 400°F. Add the water into a large Dutch oven. Place the cauliflower in, along with any marinade.
Cover and roast for 50 minutes - 1 hour, until soft.
You can add some ready-to-eat chickpeas and/or frozen peas into the stockpot and with the lid off, broil on "HI" for 7-10 minutes.