Recipes
Whole Roasted Cauliflower
Affordable Quick & Easy Mediterranean Diet Vegetarian & Vegan Diet Side Dish Dinner Gluten Free Vegan Vegetarian
Gorgeously crusted on the outside, tender on the inside, this visually striking preparation of cauliflower is popular among chefs for a host of reasons: it’s budget-friendly, ridiculously simple to make, and guaranteed to impress guests either as a main dish or a side.
Ingredients
One head of cauliflower
1/2 cup of extra-virgin olive oil
Kosher salt
Instructions
- 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!
Recipe and photo courtesy of North American Olive Oil Association
How’d it Taste?
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Damber Kumar Gautam says:
GOOD
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Awesome, delicious, and easy. For a variation, next time I make it I’m going to add grated parmesan on top.
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