You won’t want to eat it any other way after trying this
Roast a whole head of cauliflower this way and you will tuck into a crispy on-the-outside but tender on-the-inside beautifully golden treat. Sprinkle with fresh herbs, serve it as is, or carve it up. Whichever way you choose, it won’t last long on the platter. This is my take on a method I first noticed described in the cookbook Ready or Not by Michelle Tam from Nom Nom Paleo. When I make it, even the kids come running!
- 1 whole cauliflower head
- 1/2 cup extra virgin olive oil
- kosher salt
- 1/4 to 1/2 cup minced fresh herbs (parsley or cilantro)
- lemon quartered (optional)
1. Pre-heat oven to 400℉.
2. Cut off the leaves and core but leave the head of the cauliflower intact.
3. Rinse the cauliflower and drizzle olive oil inside and then rub the oil on the surface. Season with salt (bottom and top).
4. Place the cauliflower florets side up in a cast-iron skillet and cover it with aluminum foil.
5. Place on middle rack in oven and cook for 30 minutes while covered.
6. Remove aluminum foil from the skillet.
7. Continue to roast for another 35-45 minutes uncovered.
8. Remove when the whole head is golden brown on the outside and tender on the inside.
9. Transfer the head to a platter and sprinkle with herbs. Serve with lemon (optional).