Whole Roasted Spiced Cauliflower - Paleo, Whole30

1 Preheat oven to 450F.
2 Using a paring knife, trim the stem of the cauliflower so that it rests flat without toppling over. Be sure to keep the green leaves intact for presentation.
3 In a stock pot with steamer insert or Dutch Oven, steam whole cauliflower for 25 minutes or until you can easily pierce the centre with a knife.
4 Meanwhile, in a dry skillet over low heat, toast the coriander and cumin seeds (approximately 6-8 minutes or until spices are warm and fragrant). Transfer toasted spices to a mortar and pestle, or food processor, along with paprika, thyme, and garlic. Bash everything to a paste. Add the EVOO and stir to combine. Set mixture aside.
5 In a small bowl, combine 1 tsp harissa with two tbsp EVOO. Set aside.
6 Transfer steamed cauliflower to an oven-safe skillet or roasting tray. Massage the spice paste all over of the cauliflower florets (no need to rub the leaves). Season with salt and pepper. Roast cauliflower 20-25 minutes or until golden brown and crispy. For even crispier edges, switch the oven to the broil setting for a minute or two just before removing from oven.