Whole Moroccan Cauliflower

Cook time

5 minutes




  • 1 large cauliflower
  • Extra virgin olive oil
  • 1 tsp coriander
  • 1 tsp cumin
  • 1 tsp paprika
  • 1 garlic glove, roughly chopped
  • 1 tbsp. harrisa paste
  • 400g tin tomato
  • 2 tbsp. coriander or mint, roughly chopped
  • 2 tbsp toasted pistachio nuts
  • 40g goats cheese


  • Step 1 Remove cauliflower leaves, and cut base of the stalk so the cauliflower is still whole but even to sit on.
  • Step 2 Drizzle cauliflower with oil.
  • Step 3 In a bowl mix coriander, cumin and paprika and sprinkle the spice mix over the whole cauliflower; sprinkle the garlic and dab harrisa paste on top of cauliflower.
  • Step 4 Place the steam stand in the cooking pot and add tin tomatoes. Place the cauliflower on the stand. Secure the lid ensuring the steam release valve is in the seal (closed) position.
  • Step 5 Press STEAM for 5 mins. Once the cooking has completed, release the value and allow pressure to release naturally.
  • Step 6 Carefully remove whole cauliflower on a serving plate, pour tomato sauce around the cauliflower and garnish with herbs, nuts and cheese.
  • Crock-Pot® Express Crock XL Multi-Cooker CPE300 Recipe

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