Oven Roasted Cauliflower
Cauliflower rice and oven roasted cauliflower are two ways to make your cauliflower shine. Both let the subtle sweet and nutty flavors stand out.
- 1 (1-½ lb) head of cauliflower
- 2 tablespoon extra-virgin olive oil
- ¼ teaspoon each of salt and pepper (more to taste)
Start by bringing a pot of salted water to a boil.
Cut cauliflower flush at the stem with the rest of the head and place the whole cauliflower in the boiling water, upside down (including leaves), and reduce to a simmer.
Let it simmer uncovered for about 15 minutes. Then remove from the water and wait for the steam to dissipate.
Pour some olive oil into your hands and rub the cauliflower with it.
Place whole cauliflower in a parchment-lined baking dish and bake in the oven at 450°F (place the oven rack one level above the middle so the cauliflower can brown) for about 45 minutes (until fork tender).
Slice into chunks and season with salt and pepper and a sprinkle of your best extra-virgin olive oil. Serve and enjoy!