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.
10 minutes
1.5 hours
6 servings
One head of cauliflower
1/2 cup of extra-virgin olive oil
Kosher salt
To serve, carve it at the table in wedges. Enjoy!
Recipe and photo courtesy of North American Olive Oil Association
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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