Roasted Whole Cauliflower

We purchased a small cauliflower at the Farmer’s Market. The perfect size for two servings, and delicious roasted this way! So good we purchased another cauliflower this Saturday. Perhaps I'll experiment with different kinds of seasoning and cheese this time around.

Roasted Whole Cauliflower 

1 head cauliflower

Olive oil 

Salt/pepper

Seasoning blends – we used a combination of cumin, chili pepper and and garlic powder

Butter 

Microgreens or fresh herbs 

Optional Topping: shredded Cheddar cheese &/or cooked, chopped bacon

1. Trim the bottom of the cauliflower and remove all the leaves and the hard stem – but without breaking apart the cauliflower. Rinse and pat dry.
2. Place in a oven safe pan
3. Generously drizzle your oil on top. Sprinkle with salt, pepper and seasonings of your choice.
   
   
   
   
4. Cover tightly with foil.
5. Cook in a 400° preheated oven for 30 to 50 minutes; insert a knife in the center to test doneness—it should slide in easily. (It took just 30 minutes for our small head of cauliflower.)
6. Remove foil, add a pat or pats of butter + grated cheese if using and allow it to roast for an extra 5 to 10 minutes so it turns golden brown—watch carefully so it doesn’t burn. 
   
7. Top with microgreens (we use sunflower leaves) or herbs and cooked bacon if desired. 
   

Recipe without photos . . .

 Roasted Whole Cauliflower 

1 head cauliflower

Olive oil  

Salt/pepper

Seasoning blends – we used a combination of cumin, chili pepper and and garlic powder

Butter 

Microgreens or fresh herbs 

Optional Topping: shredded Cheddar cheese &/or cooked, chopped bacon

1. Trim the bottom of the cauliflower and remove all the leaves and the hard stem – but without breaking apart the cauliflower. Rinse and pat dry.
2. Place in a oven safe pan
3. Generously drizzle your oil on top. Sprinkle with salt, pepper and seasonings of your choice.
4. Cover tightly with foil.
5. Cook in a 400° preheated oven for 30 to 50 minutes; insert a knife in the center to test doneness—it should slide in easily. (It took just 30 minutes for our small head of cauliflower.)
6. Remove foil, add a pat or pats of butter + grated cheese if using and allow it to roast for an extra 5 to 10 minutes so it turns golden brown—watch carefully so it doesn’t burn. 
7. Top with microgreens (we use sunflower leaves) or herbs and cooked bacon if desired.