Whole Roasted Cauliflower

1. 1

   Preheat the oven to 400u00b0F.

2. 2

   Line a square baking pan or casserole dish with aluminum foil.

3. 3

   Trim the leaves and rough stalks from the bottom of the cauliflower, leaving the core. Set the cauliflower right side up in the baking dish

4. 4

   Place the olive oil, butter, parsley, garlic powder, paprika, salt and black pepper in a small bowl. Whisk to combine.

5. 5

   Brush or rub the oil and butter mixture evenly over the surface of the cauliflower.

6. 6

   Cover the head of cauliflower with a sheet of aluminum foil, crimping it loosely around the edges of the pan.

7. 7

   Roast the cauliflower, covered, for 1 1/2 hours on the middle rack of oven.

8. 8

   Remove the sheet of foil and continue to roast for 30 minutes to 1 hour longer, until the cauliflower is easily pierced with a fork and lightly charred.

9. 9

   Check to see that the cauliflower is done. Remove from oven or add time as needed.

10. 10

    Allow to cool in the baking pan for 5 minutes. Transfer the head of cauliflower to a cutting board and carve into steaks. Sprinkle the florets with a generous pinch of sea salt and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.