Whole Roasted Baby Cauliflower
This delightful Whole Roasted Baby Cauliflower boasts a beautifully charred exterior while remaining wonderfully tender on the inside. With only four ingredients—salted water, high-quality extra-virgin olive oil, coarse sea salt, and, of course, cauliflower—this dish is both easy to prepare and incredibly flavorful.
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Ingredients
- 1 small head cauliflower with leaves
- serve with tahini
- 1/4 cup course sea salt or kosher salt
- 1 tablespoons best-quality extra-virgin olive oil
- 2 gallons water
Instructions
- 1
Set your oven temperature to 550°F and position the rack in the middle. Trim the cauliflower's stem, ensuring the leaves remain intact, so it can rest evenly on a baking sheet.
- 2
In a large pot, bring 2 gallons of water to a vigorous boil over high heat. Add salt and stir until it fully dissolves.
- 3
Gently lower the cauliflower into the boiling water, placing a weight on top to ensure it stays submerged.
- 4
Cook the cauliflower until it becomes very tender, approximately 12 to 13 minutes.
- 5
Carefully remove the cauliflower from the pot and let it drain. Place it on the baking sheet with the stem facing down.
- 6
Using a brush, coat the entire surface of the cauliflower with olive oil. Sprinkle with any remaining sea salt, then place it in the preheated oven to roast until it develops a golden-brown color, about 25 to 35 minutes.
- 7
Switch to broil mode and cook for an additional 2 minutes. Serve while hot.