I found this enormous orange cauliflower at the local Farmers’ Market and felt inspired to prepare it whole…slow-roasted until the florets are falling off the stalk.
Ingredients
1 whole cauliflower (about 2 pounds, although this one was about 4 pounds)
1/4 cup olive oil
1 tsp. salt
1/2 tsp. garlic powder
Instructions
Preheat oven to 375 degrees F. Trim leaves and some of the core, but be careful to leave the center core intact.
Rinse whole cauliflower and pat dry. Drizzle with olive oil and season with salt and garlic powder. Using your hands, rub the seasoned oil all over the surface, top and bottom.
Place cauliflower in cast iron skillet or pan and cover tightly with aluminum foil. This allows the cauliflower to cook through without burning.
Roast covered for 30-40 minutes depending on size. This one cooked covered for 40 minutes.
Remove foil and roast for 45-60 minutes, until cauliflower is golden brown. Insert a small knife to confirm there is no resistance.
Transfer to a platter for a beautiful presentation.
I sprinkled a little grated parmesan in the last 20 minutes. Serve with fresh herbs.
Karen Kruza, MPH, RDN, LDN, Registered Dietitian Nutritionist and Owner Kruza Nutrition.
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