Whole Roasted Cauliflower Recipe

Hello, world. Missed me?

I feel like my life has been somewhat nonstop for the past few weeks, which is part of the reason for the radio silence. I couldn’t sleep last night and should really head to bed to have more energy for tomorrow, but I also knew that if I didn’t power through this post now, then who knows how long it would be until I mustered the strength to sit back down at my desk. (Well . . . actually . . . I’d have to do it before the end of the month as I’m putting together another Black History Month potluck, but you’ll just have to stay tuned for that recipe.)

Today’s post is all about how to roast a whole head of cauliflower. It seems to be one of the hottest new trends for making vegetables the center of attention at the dinner table. I consulted Nom Nom Paleo for a little guidance and took it from there to make the version shown here with za’atar, a Middle Eastern spice blend made up of dried herbs, sesame seeds, and other spices. You can decide on whatever flavorings float your boat, but when serving, you’ll want to be sure to serve with some flaky sea salt to season the inside portion of the cauliflower. (Alternatively, a sauce, like chimichurri, would go well with a plain version.)

How to Roast a Whole Head of Cauliflower

Step 1: Trim the excess leaves, making sure to keep the head of cauliflower in tact. Rinse in the sink and pat (mostly) dry. (The water you’ve just added creates steam that will help it to cook all the way through.)

Step 2: Drizzle the cauliflower with some olive oil and rub it all over with your hands. Sprinkle with some salt (and any other seasonings) and set in a cast iron skillet or baking dish.

Step 3: Cover tightly with foil and bake in a 375˚F for 45 minutes. Remove the foil and continue to cook until golden brown and tender throughout, about 45 minutes more. (You should feel little to no resistance when you pierce it with a knife.)

Yield: 4 to 6 servings

Whole Roasted Cauliflower with Za'atar Recipe

Prep Time: 5 minutes

Cook Time: 1 hour 30 minutes

Total Time: 1 hour 35 minutes

Learn how to roast a whole head of cauliflower with step-by-step photos. It works great as a vegan entree or as a side dish to accompany other items.

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Ingredients

• 1 head cauliflower
• olive oil, for drizzling
• salt
• 2 teaspoons za'atar seasoning

Instructions

1. Preheat the oven to 375˚F.
2. Trim the excess leaves, making sure to keep the head of cauliflower in tact. Rinse in the sink and pat (mostly) dry. (The water you’ve just added creates steam that will help it to cook all the way through.)
3. Drizzle the cauliflower with some olive oil and rub it all over with your hands. Sprinkle with some salt (and any other seasonings) and set in a cast iron skillet or baking dish.
4. Cover tightly with foil and bake for 45 minutes. Remove the foil and continue to cook until golden brown and tender throughout, about 45 minutes more. (You should feel little to no resistance when you pierce it with a knife.)
5. Serve with more salt (preferably of the flaky variety for texture) for sprinkling.