Whole Roasted Cauliflower

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!