Description
This simple, Whole Roasted Baby Cauliflower is perfectly charred on the outside and tender in the middle. Made with just four ingredients!
Yield: 4servings | Serving Size: 1/4 cauliflower head
Ingredients
1small head cauliflower with leaves
2gallonswater
1/4cupcourse sea salt or kosher salt
1tablespoonsbest-quality extra-virgin olive oil, divided
serve with tahini, optional
Instructions
- Preheat oven to 550°F with oven rack in center of oven. Trim stem of cauliflower, keeping leaves intact, so it will sit level on a sheet pan.
Bring 2 gallons water to a boil in a large pot over high heat. Stir in salt until dissolved.
- Add the cauliflower, placing something over the cauliflower to keep it submerged.
- Boil until very tender, 12 to 13 minutes.
Carefully lift the cauliflower from water and drain. Transfer to the sheet pan, stem side down.
- Use a brush and brush the cauliflower with olive oil all over. Sprinkle remaining sea salt and bake in preheated oven until browned, about 25 to 35 minutes.
- Broil 2 minutes. Serve hot.
Last Step:
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Nutrition
Serving: 1/4 cauliflower head, Calories: 46.5kcal, Carbohydrates: 3.5g, Protein: 1.5g, Fat: 3.5g, Saturated Fat: 0.5g, Sodium: 600mg, Fiber: 1.5g, Sugar: 1.5g
