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Whole Roasted Cauliflower

4 Servings

1 hour 10 minutes active

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A head of cauliflower roasted whole and brought to the table uncut makes a striking, centerpiece-like side dish. Blanching it in heavily salted water before roasting ensures the vegetable is seasoned to its core and reduces roasting time. Cooking times are for a 2-pound cauliflower; larger ones retained more water and took longer to roast. To serve more people, cook two 2-pounders rather than a jumbo-size head. We like this served as is, but it's also delicious drizzled with tahini, Sriracha or a blend of both.

4

Servings

Tip

Don’t wait for the water to return to a boil after adding the cauliflower before you start timing the 5-minute blanch. If the cauliflower is left in the water for longer, it will absorb too much water. Also, don’t roast without first letting it drain for 10 minutes. If roasted right away, the retained water creates a soggy texture.

1 hour

10 minutes active

Ingredients

  • 1

    2-pound head cauliflower, leaves trimmed

  • Kosher salt and ground black pepper

Directions

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Reviews
Thomas B.

I've made this a couple times and it's always a hit, especially with my vegetarian friends! In addition to black pepper I also sprinkle sweet paprika but tonight I might reduce the black pepper and substitute some mild but flavorful ground chilies from South America along with a bit of cumin and some crushed coriander seeds.