Whole Roasted Cauliflower
Description
Even people who say that they don't like vegetables will like this side dish. There are just a few ingredients and the hardest part is just waiting for the cauliflower to roast in the oven so that its deliciousness can be enjoyed by all.
Ingredients
1 head cauliflower
olive or avocado oil
salt- pink Himalayan sea salt is the best
freshly ground black pepper
3 T. butter
fresh parsley, chopped
Directions
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Preheat oven to 400 degrees.
Trim the bottom off of the cauliflower, remove all of the leaves and the hard stem, but not breaking apart the cauliflower, rinse off and pat it dry.
For a perfectly roasted head of cauliflower, generously drizzle extra virgin olive oil on top. Add salt and pepper. Spread the oil and salt all around the cauliflower with your hands. We prefer using pink Himalayan Sea Salt, but any kind is fine.
Place head in an oven-safe pan; cover with foil, without leaving any gaps. A cast iron skillet is great for this.
Bake 40 – 50 minutes, depending on the size of the head of cauliflower. Check it with a knife; if it slides in easily, then it’s done.
Remove foil; allow it to roast for an extra 5 - 10 minutes until golden brown. Keep an eye on it, so it doesn’t burn, especially since cast iron continues to cook a bit even when in the oven.
Melt 3 T. butter (clarified butter if doing whole) and mix in the parsley; drizzle or brush it on the cauliflower while still hot.
Once it’s sliced, it may need extra salt. Serve.