Has anyone else tried to roast a whole cauliflower yet? If you haven’t, I highly recommend you trying this recipe. It is super delicious and just as important, easy peasy!
I happen to love cauliflower…and all veggies to be honest, but this whole cauliflower roasted is epic! I’ve tried cauliflower in a risotta, a pizza casserole, my husband’s fave – this pasta, and of course, my super tasty rice which are all amazing, but roasted whole…OMG!
Remember my Cauliflower Toast with a runny egg? I can’t believe my husband and I didn’t eat the entire thing but the next day, the leftovers were awesome warmed up with a runny egg! Or you can make the florets into popcorn for a late night snack!
When I saw my friend post her pic of her whole roasted cauliflower, she definitely inspired me to try my own! My hubby loved it as much as I did! So there you go folks…it’s husband approved. Better yet…if your kiddos love veggies, this will definitely get their attention. It’s a WOW presentation and kids love that too!
WHOLE ROASTED CAULIFLOWER
- 2 1/2 cups liquid (combination of wine, broth and water to cover whole cauliflower)
- 1/3 cup olive oil
- 2 tablespoons of kosher salt
- 3 tablespoons fresh lemon juice
- 2 tablespoons unsalted butter
- 1 tablespoon crushed red pepper flakes
- 1 bay leaf
- 1 head cauliflower, leaves removed
- To make the cauliflower, pour your liquid into a large pot and bring to a boil. I used a combination of broth, wine and water. Not necessary to be precise on each and can use just wine or broth too!
- Once boiling, add the salt, olive oil, lemon juice, butter, red pepper flakes, peppercorns, and bay leaf. Stir until butter has melted.
- Gently lower the cauliflower into the simmering water. The cauliflower should simmer top down in the liquid. No need to stir much. Just let it simmer away for 15 minutes or until very soft. To test the softness, insert a thin knife into the cauliflower. The knife should meet no resistance.
- While the cauliflower simmers, place a rack in the center of the oven and preheat oven to 450 degrees.
- Carefully lift the cauliflower from the water and place in a colander to drain.
- Place warm cauliflower in a pie plate. Drizzle generously with olive oil. Sprinkle with smoked paprika or other seasonings of choice.
- Roast for 30 minutes, rotating the pan two or three times during baking.
- To extra-brown the cauliflower, turn the oven to broil and roast for 3 to 5 more minutes. Keep an eye on the cauliflower to ensure it doesn’t burn too much.
- Serve with you favorite sauce. I love it with pesto, more butter, or cheese sauce! The possibilities are endless!