Whole Roasted Baby Cauliflower
This simple, Whole Roasted Baby Cauliflower is perfectly charred on the outside and tender in the middle. Made with just four ingredients – salted water, extra-virgin olive oil, coarse sea salt—and cauliflower.
Foto: Skinnytaste
Ingredients
- 1 small head cauliflower with leaves
- 2 g allons water
- 1/4 cup course sea salt or kosher salt
- 1 tablespoons best-quality extra-virgin olive oil (divided)
- serve with tahini (optional)
Steps
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Preheat oven to 550°F with oven rack in center of oven. Trim stem of cauliflower, keeping leaves intact, so it will sit level on a sheet pan.
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Bring 2 gallons water to a boil in a large pot over high heat. Stir in salt until dissolved.
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Add the cauliflower, placing something over the cauliflower to keep it submerged.
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Boil until very tender, 12 to 13 minutes.
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Carefully lift the cauliflower from water and drain. Transfer to the sheet pan, stem side down.
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Use a brush and brush the cauliflower with olive oil all over. Sprinkle remaining sea salt and bake in preheated oven until browned, about 25 to 35 minutes.
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Broil 2 minutes. Serve hot.
Nutrition Facts (per serving)
Macronutrients
*DV = Daily Value based on a 2,000 calorie diet
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