Side
Whole Roasted Baby Cauliflower
Whole roasted baby cauliflower emerges silky and tender within, its caramelized crust offering a rich, savory depth that pairs beautifully with a drizzle of tahini.
- Total
- 57 min
- Prep
- 5 min
- Cook
- 52 min
- Serves
- 4
Nutrition per Serving
- Calories
- 47
- Protein
- 2g
- Carbs
- 4g
- Fat
- 4g
- Fiber
- 2g
- Sugar
- 2g
- Sodium
- 600mg
Ingredients
- 1 small head cauliflower with leaves
- 2 gallons water
- 1/4 cup course sea salt or kosher salt
- 1 tbsp best-quality extra-virgin olive oil (divided)
- serve with tahini (optional)
Instructions
- 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.
- Bring 2 gallons water to a boil in a large pot over high heat. Stir in salt until dissolved.
- Add the cauliflower, placing something over the cauliflower to keep it submerged.
- Boil until very tender, 12 to 13 minutes.
- Carefully lift the cauliflower from water and drain. Transfer to the sheet pan, stem side down.
- 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.
- Broil 2 minutes. Serve hot.