Whole Roasted Cauliflower
Yield 4
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Description
This is one of those side dishes that go with anything. Serve it with tahini sauce, and wow your guests. Kosher, Pareve
Equipment
Ingredients
- 1 head cauliflower with leaves washed
- 3 tablespoons 45 ml olive oil
- 1 teaspoon garlic powder
- 1 tablespoon salt plus more to taste
- black pepper to taste
Instructions
- Preheat the oven to 450°F-500°F/ 230°C-260°C. Cover a baking sheet with parchment paper; set aside.
- Trim the tough bottom stem from the cauliflower, leaving the head and leaves that are close to the stem intact.
- Place the cauliflower, white side down, in a large pot and add one tablespoon of salt. Add enough water to cover the cauliflower completely. Cover with a lid and bring to a boil on medium-high heat. Reduce heat to medium and boil for 8-12 minutes or until fork tender.
- Take the cauliflower out of the water and let it cool down to room temperature.
- Place the cauliflower on the prepared baking sheet.
- Rub 1-2 tablespoons of olive oil between your hands, then massage the cauliflower to apply a thin and even layer.
- Season with garlic powder, salt, and pepper.
- Bake in preheated oven for 20-25 minutes or until browned around the edges.
- Remove from oven, and carefully rub with one tablespoon of olive oil.
- Season more if needed, and serve hot or at room temperature.
Notes
The dish is easy to customize, as you can add your favorite seasonings to the cauliflower before roasting it to give it a unique flavor.
Some great options are smoked paprika, Shawarma spice, cumin, etc.
Tried this recipe? Tag@mamalivingabroad