Whole Roasted Cauliflower
Roasting brings out the deep, nutty flavor of cauliflower. This recipe shows you how to roast it whole - serve it at the table to share, or slice it into wedges. A drizzle of olive oil and a final sprinkle of sea salt is all it needs. For a twist, LBN’s Pantry - Tahini Dressing pairs beautifully. We've also included a few garnish ideas to take it even further.
Serves 4 people | prep time 10 minutes |cooking time 40 minutes
Ingredients:
- 1 whole cauliflower
- 2 - 3 tablespoons flaky sea salt
- ¼ cup olive oil
Instructions:
1. Preheat and prep:
- Preheat your oven to 450°F - it needs to be very hot for a good char.
- Bring a large pot of heavily salted water to a rolling boil (it should taste like the sea).
- Trim off any wilted or brown leaves, but keep the rest for visual appeal.
- Turn the cauliflower over and cut a small cross into the base of the core - this helps it cook evenly.
1. Boil the cauliflower:
- Gently lower the whole cauliflower into the boiling water.
- Boil for 8–10 minutes. Check doneness by pressing the outside - it should feel tender but still have some resistance in the center.
- Remove carefully with tongs or a slotted spoon. Let it drain and steam off for a few minutes.
2. Season and roast:
- Place the cauliflower in a cast iron skillet or roasting tray.
- Drizzle liberally with olive oil, ensuring it seeps into the crevices.
- Sprinkle generously with flaky sea salt.
- Roast for 30 - 40 minutes, until the outside is deeply golden and charred
3. Garnish and serve:
- Drizzle with LBN Pantry – Tahini Dressing.
- Garnish as desired with toasted, chopped nuts (like almonds or pistachios), freshly chopped herbs (dill, parsley, chives, cilantro, or mint), pomegranate seeds, barberries, lemon zest, or sesame seeds.
- Alternatively, make a brown butter sauce with lemon juice, capers, freshly chopped chives, parsley, and chopped hard-boiled egg.
Bon appétit.
Forough & Le Bon Nosh Team