- Pre-heat the oven to 375°F and place a rack in the middle position
- Wash and dry the cauliflower head. Remove the leaves. Flip over and remove the stem by cutting a cone into the bottom of the cauliflower with a paring knife. Do not remove too much of the stem or the florets will start to separate.
- Rub all over with olive oil and salt. Be generous with both!
- Place the cauliflower in a cast iron frying pan or an ovenproof dish. Tent it with aluminum foil to retain the heat and steam.
- Cook for 30 minutes, covered.
- After 30 minutes, remove the foil, drizzle with more olive oil and then roast for 1 hour.
- Test for doneness by piercing it with a knife. You should not meet any resistance.
- Remove when the cauliflower is nicely browned on the outside.
- Transfer to a dish and drizzle with more olive oil to finish.
To serve, carve it at the table in wedges. Enjoy!
Nutrition:
Calories: 160, Fat: 19g, Saturated Fat: 2.5g, Sodium: 780mg, Carbohydrate: 0g, Fiber: 0g, Sugars: 0g, Protein: 0g