Whole Roasted Cauliflower Head
This has to be one of the easiest and most appetizing ways to make cauliflower. Roasting the whole cauliflower head intensifies the flavor and brings out its sweetness. The secret is to cook the cauliflower in boiling water first, and once its softens, to roast it in a very hot oven until its browned and caramelized.
1 cauliflower head
3 tbs extra virgin olive oil
fresh ground pepper
Heat oven to 425F
1. Remove the green leaves of the cauliflower and place head down in a stockpot (tall enough to submerge most of the cauliflower). Add 1 tsp of salt and water to cover. Bring to a boil, reduce heat and let simmer for about 10 minutes until the cauliflower is soft.
2. Remove the cauliflower to a strainer, and let drain for a few minutes.
3. Line a sheet pan with parchment, place the cauliflower and drizzle the olive oil to coat.
4. Season generously with salt and pepper and roast for 20-25 minutes, until the cauliflower is browned and caramelized. If needed, turn on the broiler to brown, checking every minute or so until browned but not burnt.