Skillet Whole Roasted Cauliflower
- Yield 4 servings
- Prep 15 minutes
- Cook 1 hour 45 minutes
- Total 2 hours
Skillet Whole Roasted Cauliflower sits in the Vegetables section of Regbie. The card serves 4 servings. Plan on 2 hours from the first measure to the plate. The amounts and the method are both written on this page.
Ingredients
Yield: 4 servings
- 1 whole cauliflower head, about 2 pounds
- ½ cup extra virgin olive oil, or melted ghee
- Diamond Crystal kosher salt
Method
Warm the oven to 375°F and place a rack in the middle position. Trim away the leaves at the bottom of the cauliflower head. Carefully cut off and remove the stem and tough core, but be careful to keep the head intact.
Rinse and pat dry the trimmed cauliflower head. Then drizzle olive oil or melted ghee all over it.
With your hands, rub the oil on the surface (both top and bottom) until the cauliflower is well coated. Salt both sides of the cauliflower liberally with salt. Make it rain!
Set the cauliflower florets-side up on a cast iron skillet, and cover tightly with aluminum foil. Put the skillet on the middle rack in the oven. Leave for 30 minutes, covered.
Lift the foil from the skillet, and roast for an additional hour in the oven. Once the cauliflower is golden brown on the outside and tender on the inside, take it out of the oven. A knife should slide in and out without any resistance.
Move the cauliflower head to a platter. Carve and serve as-is, or drizzle on a reliable sauce and fresh herbs.
