Whole Roasted Cauliflower
"Recipe source: Christopher Kimball's 50 recipes to change the way you cook. Don't use cauliflower that is more than 2 pounds -- as this method will not work for larger cauliflowers as they will retain too much water and will become soggy."
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (236.9 g)
- Calories 595.3
- Total Fat - 45.8 g
- Saturated Fat - 15.8 g
- Cholesterol - 147.4 mg
- Sodium - 131.7 mg
- Total Carbohydrate - 0 g
- Dietary Fiber - 0 g
- Sugars - 0 g
- Protein - 42.8 g
- Calcium - 16 mg
- Iron - 4.4 mg
- Vitamin C - 0 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Heat oven to 475 degrees F.
Step 2
In a large pot (6-8 quarts) bring 4 quarts of water to a boil and then add 1/2 cup salt and then lower the cauliflower into the boiling water. Cook for 5 minutes, turning the cauliflower over 2 minutes. Transfer to colander to cool (stem side down) and let drain for 10 minutes. Do not proceed until it drains for 10 minutes!
Step 3
Transfer cauliflower to baking dish, stem side down and rub the top with oil and sprinkle with 1 teaspoon pepper. Roast, spooning any oil that accumulates in the dish over the cauliflower and rotating dish at least once until golden brown and skewer inserted into center meets no resistance (20-30 minutes).
Step 4
Let cool for 5 minutes and serve directly in the baking dish.
Tips
No special items needed.
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