A whole roasted cauliflower tastes just as impressive as it looks on the table! It takes some time to make, but is a really simple process. Preheat the oven to 425 and fill a small pyrex or other oven safe dish about half-way with water. This is important to keep the moisture locked in the oven. When you are ready to put the cauliflower in, put the water on the lowest rack in the oven and the cauliflower just above it.
You start with a whole head of cauliflower. Take off the greens and trim the core so it will sit on a sheet pan with some sides (just in case the liquid comes out of cauliflower). After you trim the cauliflower, pat it with a little water. In a small ramekin or other bowl, mix about a quarter cup of good olive oil and salt and pepper. Brush the olive oil on to the cauliflower.
Put cauliflower above water in the oven.
Every half hour or so, take out the cauliflower and brush it again with the olive oil. This head was on the smaller side and I was making it ahead of time so it will have to be reheated (cook a little more when we are ready to eat it). This one cooked for an hour and a half. The cooking time will naturally depend on how big your cauliflower is. But, don’t get nervous…you want it to look toasty! Avoid the temptation to take it out prematurely! You won’t be sorry. The idea is the outside will be crisp and the inside will be moist. This is great served with a curry aioli, or any other type of dipping sauce you wish. With the upcoming fall season a spicy pumpkin aioli would work well too (nope, certainly not rushing the summer!). Sometimes we try to stuff some roasted garlic or parmesan cheese in the cauliflower as it is almost done…but honestly, it’s delicious just as is!
Cut on in and devour!