Whole Roasted Cauliflower

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Whole Roasted Cauliflower
Whole roasting eliminates a ton of prep time and also leads to a very impressive centerpiece on your table.
Prep Time 15 min
Cook Time 1 1/2 hours
Servings
Ingredients
Prep Time 15 min
Cook Time 1 1/2 hours
Servings
Ingredients
Instructions
  1. Arrange a rack in the middle of the oven and heat to 400°F.
  2. Slice onion and peel and smash garlic.
  3. Place the onion and garlic in an even layer in a roasting pan or 9x13" baking pan, and add the broth.
  4. Use a paring knife to cut the core out of each cauliflower: Flip the cauliflower over so the stalk is facing up. Insert the paring knife about 2 inches into the cauliflower, as close to the stalk as possible, and cut around the stalk. The goal is to leave the cauliflower intact while removing the stalk and creating a small bowl where it once was. Sprinkle the cauliflower all over with the salt, including the opening where the stalk was just removed.
  5. Chop the thyme, sage, and rosemary. In a small mixing bowl mix the butter and herbs until well-combined.
  6. Place the cauliflower heads, cored-side down, in the prepared pan on top of the onions. Using clean hands cover the heads of cauliflower all over with the herb butter, paying particular attention to the top and sides of the head.
  7. Cover the whole pan with aluminum foil and bake for 30 minutes, so that the broth steams the cauliflower and softens the onions.
  8. Uncover the cauliflower and baste with the pan drippings. Continue to roast the cauliflower for about 60 minutes.
  9. The cauliflower is done when their tops are golden-brown and they are tender.
  10. When the cauliflower is done slice the cauliflowers into thick wedges and serve.
  11. We served our cauliflower over GRAIN's French Lentil and Root Vegetable Salad with Kale Walnut Pesto. But you could make a gravy with the pan drippings for a more traditional meal. 

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