Simple and sensation fall side dish - or appetizer - that showcases the beautiful cauliflower.
Course Side Dishes
Essential Ingredient cauliflower
Prep Time 10minutes
Cook Time 1hour36minutes
Total Time 1hour56minutes
1largecauliflowerleaves and stem intact
2 Tablespoonsunsalted butterroom temperature
2 Tablespoonsolive oil
1 1/2teaspoons flaky sea salt
Preheat the oven to 375°F and boil a kettle full of water.
Place the cauliflower stem up in a deep pot, such as a Dutch Oven. Don't worry if the stem is protruding a little. Pour the hot water over and around the cauliflower, until the water level is within an inch of the top of the pot.
Bring the pot of water to a simmer over medium-hight heat and cook cauliflower for 6 minutes. Place a colander in the sink.
Carefully transfer the cauliflower to the colander (I use a large carving fork, stabbed deep into the heart of the vegetable, to lift it out). Drain -- stem up, florets down -- for 10 minutes.
In a small bowl, cream together the softened butter and the oil with the back of a spoon. Line a small baking sheet or a pie plate with a bit of parchment paper.
Place the cauliflower stem side down on the baking sheet. Using a pastry brush, brush the half of the butter/oil mixture all over the cauliflower head, leaves and all. Sprinkle with a full teaspoon of flaky salt.
Place in the center of the oven and roast for about 1 1/2 hours, brushing with butter halfway through and rotating the pan if necessary. The cauliflower with take on a deep golden colour and the ends will become slightly crispy.
Remove the whole roast cauliflower from the oven and transfer to a serving platter. Brush with the very last of the butter and sprinkle with the remaining flaky salt. To serve, cut it into wedges or pull apart the florets. Serve with Minty Chimichurri (recipe below) or a dollop of yogourt. Don't forget to carve up and enjoy the stem, too. It's my favourite part.