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Whole Roast Cauliflower

Simple and sensation fall side dish - or appetizer - that showcases the beautiful cauliflower.

Prep Time
10 mins
Cook Time
1 hr 10 mins
Additional Time
10 mins
Total Time
1 hr 56 mins
Servings: 4 people
Calories: 165 kcal
Course: Side Dish
Cuisine: American

Ingredients

  • 1 large cauliflower leaves and stem intact
  • 2 Tablespoons unsalted butter room temperature
  • 2 Tablespoons olive oil
  • 1 1/2 teaspoons Flaky sea salt

Instructions

    Cup of Yum
  1. Preheat the oven to 375°F and boil a kettle full of water.
  2. Place the cauliflower stem up in a deep pot, such as a Dutch Oven. Don't worry if the stem is protruding a little. Pour the hot water over and around the cauliflower, until the water level is within an inch of the top of the pot.
  3. Bring the pot of water to a simmer over medium-hight heat and cook cauliflower for 6 minutes. Place a colander in the sink.
  4. Carefully transfer the cauliflower to the colander (I use a large carving fork, stabbed deep into the heart of the vegetable, to lift it out). Drain -- stem up, florets down -- for 10 minutes.
  5. In a small bowl, cream together the softened butter and the oil with the back of a spoon. Line a small baking sheet or a pie plate with a bit of parchment paper.
  6. Place the cauliflower stem side down on the baking sheet. Using a pastry brush, brush the half of the butter/oil mixture all over the cauliflower head, leaves and all. Sprinkle with a full teaspoon of flaky salt.
  7. Place in the center of the oven and roast for about 1 1/2 hours, brushing with butter halfway through and rotating the pan if necessary. The cauliflower with take on a deep golden colour and the ends will become slightly crispy.
  8. Remove the whole roast cauliflower from the oven and transfer to a serving platter. Brush with the very last of the butter and sprinkle with the remaining flaky salt. To serve, cut it into wedges or pull apart the florets. Serve with Minty Chimichurri (recipe below) or a dollop of yogourt. Don't forget to carve up and enjoy the stem, too. It's my favourite part.

Nutrition Information

Calories 165kcal (8%) Carbohydrates 10g (3%) Protein 4g (8%) Fat 13g (20%) Saturated Fat 5g (25%) Cholesterol 15mg (5%) Sodium 936mg (39%) Potassium 628mg (18%) Fiber 4g (16%) Sugar 4g (8%) Vitamin A 175IU (4%) Vitamin C 101mg (112%) Calcium 46mg (5%) Iron 1mg (6%)

Nutrition Facts

Serving: 4people

Amount Per Serving

Calories 165

% Daily Value*

Calories 165kcal 8%
Carbohydrates 10g 3%
Protein 4g 8%
Fat 13g 20%
Saturated Fat 5g 25%
Cholesterol 15mg 5%
Sodium 936mg 39%
Potassium 628mg 13%
Fiber 4g 16%
Sugar 4g 8%
Vitamin A 175IU 4%
Vitamin C 101mg 112%
Calcium 46mg 5%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.