I’ve been thinking about whole roasted cauliflower ever since I tried the famous turmeric version at abcv. Last week I decided it was finally time to make it myself, when I learned there are lots of opinions about the best method. I settled on this one, because it seemed so simple. And really, roasting cauliflower whole IS simple. It has a distinct set-it-and-forget it quality.
Basically, just cut the leaves and stem and some of the core from a whole head of cauliflower. Wash it, pat it dry, then smear the whole thing with olive oil. Top, bottom, and inside the crevice. Set it, florets up, in a cast iron and season it however you please. I used a basic everyday seasoning. Cover it in tin foil and cook at 375 for 30 minutes. Uncover and cook another hour.
The end result is a soft cauliflower that’s nice and charred on the bottom edges. I added some extra salt and nothing more, but you could always pour some sauce over the top (mmm parmesan cheese sauce). And FYI, I tossed the leftover cauli with some leftover pasta, leftover chicken from a Zunzi’s sandwich, and parm…and it was GREAT.