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Whole Roasted Cauliflower
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
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Kosher salt and ground black pepper
Directions
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01Heat the oven to 475°F with a rack in the upper-middle position. In a 6- to 8-quart pot, bring 4 quarts of water to a boil. Add ½ cup salt to the water, then carefully lower the cauliflower into the pot. Cook for 5 minutes (start timing immediately), flipping the cauliflower with a spoon after 2 minutes. Transfer to a colander, stem side down, and drain for 10 minutes.
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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.