We all know cauliflower, right? It's the bland, white, broccoli-looking vegetable we are forced to eat when all the carrots are gone. Well, turns out it is much more than that. Cauliflower's neutral flavor can be combined with a wide variety of other flavors to highlight different seasonings and cooking methods. It has proven to be one of the most versatile vegetables in the kitchen.
One of the best ways to enjoy the cruciferous vegetable, thought, is to just enjoy a whole roasted cauliflower head. The simple marinade enhances the cauliflower. Our recipe is perfect to add to your entree of choice, or just eat all on its own!
Whole Roasted Cauliflower
Approximately 4 servings
- 10 c. water
- 3 tbsp. kosher salt
- ⅓ c. olive oil, plus more for drizzling
- 3 tbsp. fresh lemon juice
- 2 tbsp. unsalted butter
- 1 tbsp. granulated sugar
- 2 tsp. crushed red pepper flakes
- 2 tsp. whole black peppercorns
- 1 bay leaf
- 1 head of cauliflower, leaves removed
- 1 tsp Smoked Paprika
- In a large pot, bring water to a boil, then add salt, olive oil, lemon juice, butter, sugar, pepper flakes, peppercorns, and bay leaf. Stir until butter has melted.
- Gently lower the cauliflower top-down into simmering mixture for approximately 15 minutes, or until very soft. A knife should slide in and out with no resistance.
- Carefully lift cauliflower from the mixture and allow to drain in a colander.
- Place warm cauliflower right side up in a pie plate, and drizzle generously with olive oil and sprinkle with smoked paprika.
- Roast in the oven at 450° F for 30 minutes, rotating 2-3 times during baking. The cauliflower is done when florets start to turn golden brown.
- For an even more flavorful roast, use vegetable stock instead of water.
- Turn the oven to broil for 3-5 minutes after baking for a crispier cauliflower.