Ingredients

1 large head of cauliflower, leaves trimmed

2 teaspoons smoked paprika

2 teaspoons chili powder

1 teaspoon ground cumin

1 teaspoon garlic powder

1 teaspoon onion powder

¼ teaspoon cayenne pepper

½ teaspoon crushed red pepper flakes

Fine pink Himalayan salt and freshly ground black pepper

Herb Mixture Ingredients

1/3 cup plus 2 tablespoons extra-virgin olive oil

2 tablespoons balsamic vinegar

3 tablespoons lemon juice

1 cup chopped mixed herbs, such as basil, dill, tarragon or cilantro. You can also use dried herbs, decrease quantity to 1 teaspoon of each

¼ cup mixed toasted nuts or seeds. I used sesame seeds, sunflower seeds and pinenuts roasted in a skillet in 2 teaspoons of butter

1 garlic clove, finely chopped or grated

8 ounces burrata cheese

Process

1. Preheat the oven to 375 degrees

2. Cut away and discard the cauliflower stalk so the cauliflower can site flat on its underside, then cut a cross into the base. Place the cauliflower in a large Dutch oven or casserole dish.

3. In a small bowl, stir together the paprika, chili powder, cumin, garlic powder, onion powder, cayenne, red pepper flakes, and a pinch each of salt and pepper. Rub the spice mix all over the cauliflower. Drizzle the cauliflower with 1/3 cup of the olive oil, the balsamic vinegar and the lemon juice. Pour ¼ cup water into the bottom of the dish.

4. Cover the cauliflower and bake for 1 hour or until fork tender. Remove the lid and bake for another 15 minutes until lightly charred on top.

5. Meanwhile, in a small bowl, stir together the herbs, nuts, garlic, remaining 2 tablespoons olive oil, and a pinch each of red pepper flakes and salt.

6. To serve, slice the burrata cheese onto each plate, place a serving of the blackened cauliflower alongside. Spoon the herb mixture all over the cauliflower and cheese.

Photo Credits: University of Minnesota Extension (1), Joy Johnson (2,3)