Average: 5 (1 vote)
Active time
10 minutes
Total time
1.5 hours
6 servings

One head of cauliflower

½ cup of extra-virgin olive oil

Kosher salt

  1. Pre-heat the oven to 375°F and place a rack in the middle position
  2. 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.
  3. Rub all over with olive oil and salt. Be generous with both!
  4. Place the cauliflower in a cast iron frying pan or an ovenproof dish. Tent it with aluminum foil to retain the heat and steam.
  5. Cook for 30 minutes, covered.
  6. After 30 minutes, remove the foil, drizzle with more olive oil and then roast for 1 hour.
  7. Test for doneness by piercing it with a knife. You should not meet any resistance. 
  8. Remove when the cauliflower is nicely browned on the outside.
  9. 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


Calories: 160
Fat: 19g
Saturated Fat: 2.5g
Sodium: 780mg
Carbohydrate: 0g
Fiber: 0g
Sugars: 0g
Protein: 0g

Yield: 6 servings

How'd it Taste?

Awesome, delicious, and easy. For a variation, next time I make it I'm going to add grated parmesan on top.
Damber Kumar Gautam

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